Eggnog Crumb Cake Recipe
Eggnog Crumb Cake Recipe made with flour, brown sugar, cinnamon, nutmeg, butter, sugar, egg, eggnog, sour cream, vanilla, powdered sugar, and sprinkles.
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Servings: 12 small squares
Ingredients
Crumb Topping
- 1 1/4 c all-purpose flour
- 1 c packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp fine salt
- 1/2 c unsalted butter melted
Eggnog Cake
- 1 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1/2 c unsalted butter room temperature
- 1/2 c granulated sugar
- 1 large egg room temperature
- 1/3 c eggnog room temperature
- 1/4 c sour cream room temperature
- 2 tsp vanilla extract
Eggnog Glaze
- 3/4 c powdered sugar
- 4 to 5 tbsp eggnog
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Sprinkles for garnish, optional
Instructions
Prepare the Crumb Topping
Combine the dry ingredients.
- In a large bowl, whisk together the all-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, and fine salt.
Add the butter.
- Pour the melted unsalted butter into the dry mixture.
Form the crumbs.
- Mix with a fork until the ingredients form large crumbles. Set aside.
Prepare the Eggnog Cake
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking pan.
- Spray an 8x8-inch baking pan with baking spray and line the bottom with parchment paper. Set aside.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and fine salt. Set aside.
Cream the butter and sugar.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar together on medium speed for 2 to 3 minutes, or until light, fluffy, and smooth.
Add the egg.
- Add the room-temperature egg and beat until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add the wet ingredients.
- Gradually add the room-temperature eggnog, room-temperature sour cream, and vanilla extract. Mix until combined. The batter may appear slightly curdled at this stage.
Add the dry ingredients.
- Slowly add the flour mixture to the wet mixture. Mix just until combined, scraping the sides and bottom of the bowl as needed. The batter will be thick.
Transfer the batter.
- Spread the batter evenly into the prepared baking pan.
Add the crumb topping.
- Sprinkle the prepared crumb topping evenly over the cake batter.
Bake the cake.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Prevent over-browning if needed.
- If the crumb topping begins to brown too heavily during baking, loosely drape aluminum foil over the top of the pan.
Rest the cake.
- Remove the cake from the oven and allow it to rest for 30 minutes.
Prepare the Eggnog Glaze
Make the glaze.
- While the crumb cake is cooling, whisk together the powdered sugar, eggnog, ground cinnamon, and ground nutmeg until smooth. Use 4 tbsp eggnog for a thicker glaze or 5 tbsp for a thinner drizzle.
Glaze the cake.
- Drizzle the glaze over the still-warm crumb cake.
Garnish if desired.
- Add sprinkles, if desired.
Cool and serve.
- Allow the crumb cake to cool completely before slicing. Cut into 9 large squares or 12 small squares and serve.
Notes
To make this Eggnog Crumb Cake Recipe gluten free, replace the all-purpose flour in both the crumb topping and cake batter with a certified gluten-free 1:1 baking flour blend. Verify that the eggnog, baking powder, baking soda, powdered sugar, sprinkles, spices, vanilla extract, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, measuring cups, utensils, and a clean baking pan to prevent cross-contact with gluten-containing ingredients.