Description
This Eggnog Crumb Cake is a festive holiday dessert featuring a moist, spiced crumb cake base infused with eggnog and topped with a cinnamon-nutmeg spiced crumb topping. Garnished optionally with sprinkles for a cheerful presentation, it combines the creamy richness of eggnog with warm spices for a comforting treat perfect for holiday gatherings.
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
Optional
- Sprinkles, for garnish
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 the mixture forms coarse crumbs. Set aside.
- Mix dry ingredients for the cake: In another bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, nutmeg, and salt.
- Cream the butter and sugar: In a large bowl, beat the room temperature butter with granulated sugar until light and fluffy. Add the egg and beat until combined.
- Add wet ingredients: Mix in the eggnog, sour cream, and vanilla extract until smooth.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined, taking care not to overmix.
- Assemble the cake: Pour the batter into a greased 9x9 inch baking pan, smoothing the top with a spatula. Evenly sprinkle the prepared crumb topping over the batter.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake bakes, whisk together powdered sugar, 4 tablespoons eggnog, cinnamon, and nutmeg until smooth. Add more eggnog if needed to reach desired drizzling consistency.
- Cool and glaze: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Drizzle the glaze evenly over the warm cake and sprinkle with optional sprinkles if desired.
- Serve: Let the glaze set for a few minutes before cutting into about 9 large or 12 small squares to serve.
Notes
- This crumb cake is best served fresh but can be stored covered at room temperature for up to 2 days.
- Room temperature ingredients help create a smoother batter and better texture.
- You can substitute dairy-free sour cream and butter to make this cake lactose-free.
- For an extra festive touch, use holiday-themed sprinkles on the glaze.
- Make sure not to overbake to keep the cake moist and tender.
Nutrition
- Serving Size: 1 large square
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
