you're making mealtime meaningful.
Eggnog Crumb Cake is a classic breakfast treat and that is infused with the flavors of the holiday season. Eggnog, found in both the cake and the glaze, is contrasted by warm notes of ground cinnamon and nutmeg.
While hot chocolate takes the spotlight for the winter season, eggnog is what really makes the holidays feel like the holidays. Whether it’s spiked with rum or not, the creamy, decadent drink takes indulgence to the next level.
With this recipe, eggnog is both in the cake and in the glaze. The cake batter is butter-based and is infused with eggnog and nutmeg. Once you make the batter, you’ll realize it is pretty thick, but this is what you want! A thick batter will hold up the crumb topping, preventing the crumbs from sinking to the bottom.
The crumb topping is in abundance, there’s no uncovered portion of the cake base to be found!
Bake the cake until a toothpick comes about clean. A few moist crumbs on the toothpick are also okay, as the crumb cake will continue baking after it’s been pulled from the oven.
While the crumb cake is cooling, go ahead and make the glaze! The glaze is a combination of powdered sugar, eggnog, and nutmeg, which drives home the eggnog-y taste! After the crumb cake has cooled for about fifteen minutes, drizzle the glaze on. If you put the glaze immediately onto the from-the-oven crumb cake, the glaze will melt into the cake and won’t be visible on top.
Garnished with festive sprinkles and this Eggnog Crumb Cake is ready to eat!
Beating the butter and sugar together created a crumb cake with a light and tender cake base. The eggnog and sour cream in the batter moisten the cake crumbs, prevent the cake from drying out and keep the crumb cake staying fresh for several days.
Cinnamon and nutmeg in the crumb topping drive home the holiday feeling of this treat, giving just enough of those lovely warming spices.
The glaze’s three primary flavors of eggnog, cinnamon, and nutmeg drive home the eggnog flavor in the crumb cake, making for a treat that drives home the holiday spirit with each and every bite!
Eggnog Crumb Cake
Yield(s): Makes about 9 large squares or 12 small squares
15m prep time
40m cook time
30m inactive
you're making mealtime meaningful.
For the 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
For the eggnog cake:
- 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
For the eggnog glaze:
- 3/4 cup powdered sugar
- 4 to 5 tablespoons eggnog
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Sprinkles, for garnish (optional)
To make the crumb topping:
- In a large bowl whisk together flour, light brown sugar, cinnamon, nutmeg, and salt. Pour in the melted butter, mixing with a fork until all of the ingredients form large crumbles. Set aside.
To make the eggnog cake:
- Preheat the oven to 350°F and spray an 8x8-inch baking pan with baking spray, line the bottom with parchment paper, set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, nutmeg, and salt, set aside. In a large mixing bowl, beat butter and sugar together until light, fluffy, and lump free, about 2 to 3 minutes on a medium speed.
- Add in egg, beating to combine. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the eggnog, sour cream, and vanilla, mixing to combine. The batter will look curdled but it is okay.
- Slowly add in the dry ingredients, scraping the sides and bottom of the bowl as needed. The batter will be very thick.
- Spread the batter into the prepared pan. Sprinkle the crumb topping over the batter.
- Bake the crumb cake for 40 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs. If the crumb cake is browning too heavily, while baking, drape a bit of aluminum foil over the top of the pan to prevent further browning.
- Remove from the oven and let the crumb cake rest for 30 minutes.
To make the eggnog glaze:
- While the crumb cake is cooling make the glaze.
- In a bowl combine powdered sugar with eggnog, cinnamon, and nutmeg, whisking until smooth.
- Drizzle the glaze onto the still warm crumb cake, garnish with sprinkles if desired. Cool completely before slicing and serving, enjoy!
Recipe adapted from Preppy Kitchen and Life Love And Sugar.