Description
This Eggnog Crumb Cake is a festive holiday treat featuring a moist, spiced cake infused with creamy eggnog and topped with a sweet, cinnamon-nutmeg crumb topping and optional sprinkles. Perfect for gatherings and seasonal celebrations.
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
- Prepare the Crumb Topping: In a medium bowl, combine 1 1/4 cups flour, brown sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until mixture is crumbly. Set aside.
- Mix Dry Ingredients: In another bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, nutmeg, and salt.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the egg until combined. Then add eggnog, sour cream, and vanilla extract; mix well.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Assemble 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 in the center comes out clean.
- Prepare Glaze: While the cake bakes, whisk together powdered sugar, 4 to 5 tablespoons eggnog, cinnamon, and nutmeg until smooth and pourable.
- Glaze and Garnish: After the cake cools slightly, drizzle the glaze over the top. Garnish with sprinkles if desired.
- Serve: Allow the glaze to set for a few minutes, then cut into squares and serve.
Notes
- This cake is perfect as a holiday dessert or for festive brunch gatherings.
- You can substitute the sour cream with Greek yogurt for a tangier flavor.
- Ensure all refrigerated ingredients are at room temperature to achieve the best texture.
- Use full-fat eggnog for maximum richness and flavor.
- Sprinkles are optional but add a fun, festive touch for holiday presentations.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
