Description
This festive Eggnog Crumb Cake combines the rich, comforting flavors of traditional eggnog with a tender crumb cake base and a spiced crumb topping. Perfect for holiday gatherings, this cake features cinnamon, nutmeg, and vanilla, delivering a moist texture and a sweet, nutty finish with optional sprinkles for an extra festive touch.
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
- Sprinkles, for garnish (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it's adequately heated for baking the cake.
- Prepare Crumb Topping: In a medium bowl, combine 1 1/4 cups flour, light brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt. Stir in melted butter until the mixture is crumbly. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. This dry mixture will form the base for the batter.
- Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Add Egg and Flavorings: Beat in the large egg until well combined. Then mix in eggnog, sour cream, and vanilla extract until the batter is smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender crumb.
- Assemble Cake: Pour half of the batter into a greased 9x9-inch baking pan and spread evenly. Sprinkle half of the crumb topping over the batter. Add the remaining batter on top and finish with the remaining crumb topping.
- Bake: Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare Glaze: While the cake is baking, whisk together powdered sugar, 4 tablespoons eggnog, cinnamon, and nutmeg in a small bowl until smooth. Adjust thickness by adding more eggnog if needed.
- Cool and Glaze Cake: Let the cake cool in the pan on a wire rack for about 15 minutes. Drizzle the glaze evenly over the warm cake. Add sprinkles on top if desired for a festive look.
- Serve: Allow the cake to cool completely before slicing into 9 large squares or 12 smaller squares. Serve and enjoy the holiday flavors.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of sour cream.
- You can adjust the spices to your preference; increasing cinnamon or nutmeg can enhance the holiday flavor.
- If eggnog is unavailable, substitute with sweetened milk infused with a pinch of cinnamon and nutmeg.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The sprinkles are optional but add a festive, colorful touch perfect for holiday parties.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
