Description
This Eggnog Crumb Cake is a festive holiday treat combining a moist, tender cake infused with classic eggnog flavors and topped with a spiced, buttery crumb topping. Enhanced with cinnamon and nutmeg, it offers a perfect balance of sweetness and spice, finished with a creamy eggnog glaze and optional sprinkles for a delightful seasonal dessert.
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, light brown sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until mixture becomes crumbly. Set aside.
- Preheat the oven: Heat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan or line it with parchment paper.
- Mix dry ingredients for cake: 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 room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add egg and flavorings: Beat in the egg, eggnog, sour cream, and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter.
- Bake the cake: Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake cools slightly, whisk together the powdered sugar, eggnog (start with 4 tablespoons), cinnamon, and nutmeg until smooth. Add more eggnog if needed to achieve desired drizzling consistency.
- Glaze and garnish: Drizzle the glaze over the warm cake and sprinkle with optional sprinkles if desired. Allow to cool completely before cutting into squares.
Notes
- Use room temperature ingredients for best mixing results and even baking.
- The crumb topping can be press lightly onto the batter to help it stick better during baking.
- Adjust glaze thickness by adding eggnog gradually, making it thicker or thinner as preferred.
- Sprinkles are optional; you can substitute with chopped nuts or omit for a nut-free version.
- This cake is perfect for holiday celebrations and pairs well with coffee or spiced tea.
Nutrition
- Serving Size: 1 large square
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
