Low Fat Eggnog Streusel Coffee Cake

• 1 cup Splenda granular, sugar substitute
• 12 cup light butter, softened
• 1 cup low-fat eggnog or 1 cup fat free eggnog
• 8 ounces nonfat sour cream
• 1 teaspoon rum extract
• 6 tablespoons egg substitute (to equal 2 eggs)
• 2 12 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 13 cup Splenda sugar substitute
• 1 tablespoon all-purpose flour
• 1 tablespoon light butter, softened
• 12 teaspoon ground nutmeg
• 14 teaspoon ground cinnamon
• 12 cup powdered sugar
• 1 -2 tablespoon low-fat eggnog or 1 -2 tablespoon fat free eggnog

1. Spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
2. Make streusel topping; set aside.
3. Beat splenda and butter in large bowl with electric mixer on medium speed.
4. Beat in eggnog, sour cream, rum extract and egg sub until blended.
5. Stir in flour, baking powder, baking soda and salt.
6. Spread in pan.
7. Sprinkle streusel topping over batter.
8. Cover and refrigerate atleast 8 hours.
9. Heat oven to 350*.
10. Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
11. Cool 20 minutes.
12. Make eggnog glaze; drizzle over coffee cake.
13. For serving, cut into 5 rows by 3 rows.
14. Note**To cook immediately reduce bake time to 30-35 minutes.

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Taken from www.food.com/recipe/low-fat-eggnog-streusel-coffee-cake-251744 (may not work)