Eggnog crumb cake

Based on 19 ratings

“Christmas and eggnog just belong together. I love making this again every year.”

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
285 ml eggnog (divided)
550 g all-purpose flour
270 g sugar (divided)
70 g brown sugar
¼ tsp salt
¾ tsp cinnamon
150 g butter (divided)
eggs
200 g sour cream
1 tsp vanilla extract
2 tsp baking powder
½ tsp baking soda
¼ tsp nutmeg (ground)
3 tbsp rum
200 g confectioner’s sugar
Metric
Imperial

Utensils

  • large bowl
  • small saucepan
  • small bowl
  • oven
  • standing mixer
  • spatula
  • sieve
  • loaf pan (approx. 26 cm/10 inch)
  • parchment paper
  • cooling rack

Nutrition per serving

Cal
560
Protein
7 g
Fat
17 g
Carb
0 g
  • Step 1/6

    For the cumbs, add part of the flour, part of the sugar, brown sugar, salt, and cinnamon to a large bowl. Melt part of the butter, add to bowl, and mix into coarse crumbs. Set aside.
    • 230 g all-purpose flour
    • 70 g sugar
    • 70 g brown sugar
    • ¼ tsp salt
    • ¾ tsp cinnamon
    • 60 g butter
    • large bowl
    • small saucepan
    • small bowl

    For the cumbs, add part of the flour, part of the sugar, brown sugar, salt, and cinnamon to a large bowl. Melt part of the butter, add to bowl, and mix into coarse crumbs. Set aside.

  • Step 2/6

    Preheat oven to 160°C/320°F. Add part of the butter and sugar to a standing mixer and beat until fluffy. In a small bowl, mix part of the eggnog with the eggs, sour cream, and vanilla extract.
    • 60 g butter
    • 200 g sugar
    • 240 ml eggnog
    • eggs
    • 200 g sour cream
    • 1 tsp vanilla extract
    • oven
    • standing mixer
    • spatula
    • small bowl

    Preheat oven to 160°C/320°F. Add part of the butter and sugar to a standing mixer and beat until fluffy. In a small bowl, mix part of the eggnog with the eggs, sour cream, and vanilla extract.

  • Step 3/6

    Sift the remaining flour, baking powder, baking soda, nutmeg, and a pinch of salt into another small bowl. While mixer is running, add alternating spoons of flour and eggnog mixtures until both mixtures are incorporated into the dough.
    • 325 g all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp nutmeg
    • salt
    • sieve
    • small bowl

    Sift the remaining flour, baking powder, baking soda, nutmeg, and a pinch of salt into another small bowl. While mixer is running, add alternating spoons of flour and eggnog mixtures until both mixtures are incorporated into the dough.

  • Step 4/6

    Line loaf pan with parchment paper. Transfer dough into pan and top with crumbs. Bake in preheated oven at 160°C/320°F for approx. 40 - 45 min.
    • loaf pan (approx. 26 cm/10 inch)
    • parchment paper

    Line loaf pan with parchment paper. Transfer dough into pan and top with crumbs. Bake in preheated oven at 160°C/320°F for approx. 40 - 45 min.

  • Step 5/6

    Remove cake from oven, transfer to a cooling rack, and let cool. In the meantime, make the glaze by melting remaining butter and mixing with the remaining eggnog, rum, and confectioner’s sugar. Drizzle glaze over cake.
    • 30 g butter
    • 45 ml eggnog
    • 3 tbsp rum
    • 200 g confectioner’s sugar
    • cooling rack
    • small saucepan

    Remove cake from oven, transfer to a cooling rack, and let cool. In the meantime, make the glaze by melting remaining butter and mixing with the remaining eggnog, rum, and confectioner’s sugar. Drizzle glaze over cake.

  • Step 6/6

    Once the glaze has set, cut cake into slices and enjoy.

    Once the glaze has set, cut cake into slices and enjoy.