Eggnog crumb cake

Eggnog crumb cake

Based on 23 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

Servings2
47½ ml
eggnog (divided)
91⅔ g
all-purpose flour
45 g
sugar (divided)
11⅔ g
brown sugar
tsp
salt
tsp
cinnamon
25 g
butter (divided)
eggs
33⅓ g
sour cream
tsp
vanilla extract
tsp
baking powder
tsp
baking soda
tsp
nutmeg (ground)
½ tbsp
rum
33⅓ g
confectioner’s sugar
MetricImperial

Utensils

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

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-measure

How to measure

Nutrition per serving

Cal560
Protein7 g
Fat17 g
Carb0
  • 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.
    • 38⅓ g all-purpose flour
    • 11⅔ g sugar
    • 11⅔ g brown sugar
    • tsp salt
    • 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

    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.
    • 10 g butter
    • 33⅓ g sugar
    • 40 ml eggnog
    • eggs
    • 33⅓ g sour cream
    • 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.
    • 54⅛ g all-purpose flour
    • tsp baking powder
    • tsp baking soda
    • 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.
    • 5 g butter
    • 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.

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

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