Eggnog crumb cake

Step 1/6

• 38⅓ g all-purpose flour
• 11⅔ g sugar
• 11⅔ g brown sugar
• ⅛ tsp salt
• ⅛ tsp cinnamon
• 10 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

• 10 g butter
• 33⅓ g sugar
• 40 ml eggnog
• ⅓ eggs
• 33⅓ g sour cream
• ⅛ 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

• 54⅛ g all-purpose flour
• ⅓ tsp baking powder
• ⅛ tsp baking soda
• ⅛ 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

• 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

• 5 g butter
• 7½ ml eggnog
• ½ tbsp rum
• 33⅓ 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.

Enjoy your meal!