Description
Eggnog Crumb Cake is a festive holiday dessert featuring a moist, tender cake infused with eggnog and warm spices, topped with a crunchy cinnamon-nutmeg crumb and a sweet eggnog glaze. Perfect for holiday gatherings or a seasonal 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
- 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
Optional
- Sprinkles, for garnish
Instructions
- Prepare the Crumb Topping: In a bowl, combine 1 1/4 cups flour, brown sugar, cinnamon, nutmeg, and salt. Stir in melted butter until mixture forms coarse crumbs. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, nutmeg, and salt.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar until light and fluffy.
- Add Egg and Wet Ingredients: Beat in the egg until combined, then mix in eggnog, sour cream, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and stir until just combined, avoiding overmixing.
- Assemble the Cake: Pour the batter into a greased or lined baking pan. Evenly sprinkle the prepared crumb topping over the batter.
- Bake: Bake in a preheated oven at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the Glaze: Whisk together powdered sugar, cinnamon, nutmeg, and enough eggnog to reach a drizzling consistency.
- Cool and Glaze: Allow the cake to cool slightly before drizzling the eggnog glaze over the top. Garnish with sprinkles if desired.
Notes
- Use room temperature ingredients for better mixing and texture.
- You can substitute dairy-free eggnog to make it lactose-free.
- Allow the cake to cool completely before slicing for clean cuts.
- The crumb topping can be prepared ahead and refrigerated.
- The glaze can be adjusted in thickness by adding more or less eggnog.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
