Eggnog crumb cake

Eggnog crumb cake

14 ratings

Marc, graphic designer and blogger


„Christmas and eggnog just belong together. I love making this again every year. Find Marc at www.baketotheroots.de“

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
285 ml
eggnog (divided)
550 g
all-purpose flour
270 g
sugar (divided)
70 g
brown sugar
¼ tsp
salt
¾ tsp
cinnamon
150 g
butter (divided)
2
eggs
200 g
sour cream
1 tsp
vanilla extract
2 tsp
baking powder
½ tsp
baking soda
¼ tsp
nutmeg (ground)
3 tbsp
rum
200 g
confectioner’s sugar
Metric
Imperial
  • 285 ml eggnog (divided)
  • 550 g all-purpose flour
  • 270 g sugar (divided)
  • 70 g brown sugar
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • 150 g butter (divided)
  • 2  eggs
  • 200 g sour cream
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg (ground)
  • 3 tbsp rum
  • 200 g confectioner’s sugar

Utensils

  • loaf pan (approx. 26 cm/10 inch)
  • standing mixer or hand mixer with beaters
  • oven
  • cooling rack
  • sieve
  • 2 small bowls
  • large bowl
  • small saucepan
  • parchment paper
  • spatula

Enjoy with

Eggnog
What better pairing for a cake made with eggnog than our creamy homemade eggnog. Check out the recipe in the app!

Nutrition per serving

Cal
560
Protein
7g
Fat
17g
Carb
0g

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.
  • 230 all-purpose flour
  • 70 sugar
  • 70 brown sugar
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • 60 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.
  • 60 butter
  • 200 sugar
  • 240 ml eggnog
  • 2 eggs
  • 200 sour cream
  • 1 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.
  • 325 all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ 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.
  • 30 butter
  • 45 ml eggnog
  • 3 tbsp rum
  • 200 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.