Description
This Eggnog Crumb Cake combines the cozy flavors of traditional holiday eggnog with a tender, moist crumb cake base layered beneath a spiced, buttery crumb topping. Enhanced with cinnamon, nutmeg, and a sweet eggnog glaze, this festive dessert is perfect for holiday gatherings or a special winter treat.
Ingredients
Scale
Crumb Topping
- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- 1/2 cup unsalted butter, melted
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup eggnog, room temperature
- 1/4 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Glaze
- 3/4 cup powdered sugar
- 4 to 5 tablespoons eggnog
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Garnish
- Sprinkles, for garnish (optional)
Instructions
- Prepare the Crumb Topping: In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon fine salt. Pour in 1/2 cup melted unsalted butter and stir until the mixture is crumbly. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat 1/2 cup unsalted butter (room temperature) with 1/2 cup granulated sugar until light and fluffy.
- Add Egg and Flavorings: Beat in 1 large egg, followed by 2 teaspoons vanilla extract. Mix well to incorporate.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the liquid ingredients — 1/3 cup eggnog and 1/4 cup sour cream (both room temperature) — to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Assemble the Cake: Preheat your oven to 350°F (175°C). Grease and flour a suitable baking pan. Spread half the cake batter evenly in the pan. Sprinkle half of the crumb topping over the batter. Spread the remaining batter over the crumb layer, then top with the remaining crumb mixture.
- Bake the Cake: Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake bakes, whisk together 3/4 cup powdered sugar, 4 to 5 tablespoons eggnog, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg until smooth.
- Cool and Glaze: Allow the cake to cool completely in the pan on a wire rack. Once cooled, drizzle the eggnog glaze evenly over the top. Add sprinkles for garnish if desired.
Notes
- This crumb cake features a rich holiday flavor thanks to the use of eggnog, cinnamon, and nutmeg.
- Use room temperature ingredients to ensure even mixing and better texture.
- For a dairy-free option, substitute eggnog and butter with plant-based alternatives.
- Make sure not to overmix the batter to keep the cake tender.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Sprinkles are optional but add a festive touch especially for holiday parties.
Nutrition
- Serving Size: 1 large square
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
