Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Beat in eggnog, rum extract and eggs until blended. Stir in flour, baking powder, baking soda, and salt. Spread in pan. Sprinkle Streusel topping, cover and refrigerate at least 8 hours. Heat oven to 350f. Uncover; bake 35 to 40 minutes or until toothpick inserted in middle comes out clean. Cool 20 minutes. Make eggnog glaze; drizzle over coffee cake.