Coffee cake with eggnog icing

Ingredients:

Pie

• Cooking spray
• 2 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon freshly grated nutmeg
• 0.5 tsp ground cinnamon
• 0.5 tsp of soda
• 0.5 tsp salt
• 10 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs + 1 egg yolk
• 1 tbsp vanilla extract
• 1 cup sour cream

Topping and glaze

• 3/4 cup premium flour
• 2/3 cup light brown sugar
• 0.5 tsp ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• A pinch of salt
• 5 tablespoons chilled unsalted butter, cut into pieces
• 1.5 cups powdered sugar
• 3-4 tbsp. eggnog

Preparation:

1. Bake a pie:

   
   Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray. In a medium bowl, combine the flour, baking powder, nutmeg, cinnamon, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Stir in the eggs, egg yolk, and vanilla extract.
   
2. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the sour cream. Increase mixer speed to medium and beat for about 30 seconds. Transfer the dough to the prepared pan and set aside.

3. Prepare the topping:

   
   In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Using your fingers, mix in the butter until it forms a lumpy mixture. Spread the topping over the pie crust. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and let cool for 20 minutes, then remove the ring from the pan and let cool completely.
   

4. Prepare the glaze:

   
   In a medium bowl, whisk together the powdered sugar and 3 tablespoons of eggnog. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon of eggnog. Drizzle the glaze over the cake and serve.