This easy and delicious eggnog crumb cake is a fantastic and festive breakfast, brunch or snack during the holiday season.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 16Servings
Ingredients
Cake
Cooking spray
2cupsall-purpose flour
1teaspoonbaking powder
1teaspoonfreshly grated nutmeg
1/2teaspoonground cinnamon
1/2teaspoonbaking soda
1/2teaspoonsalt
10tablespoonsbuttersoftened
1cupsugar
2large eggs
1egg yolk
1tablespoonvanilla extract
1cupsour cream
Topping
3/4cupall-purpose flour
2/3cuppacked brown sugar
1/2teaspoonground cinnamon
1/2teaspoonfreshly grated nutmeg
1/2teaspoonsalt
5tablespoonscold unsalted buttercut into small pieces
Glaze
1 1/2cupspowdered sugar
3 to 4tablespoonseggnog
Pinchsalt
1/4tspnutmeg
Instructions
Cake
Preheat the oven to 350 degrees F. Coat a 9 or 10 inch springform pan with cooking spray. Combine flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, approximately three minutes. Beat in the eggs, egg yolk and vanilla and mix until combined.
Add 1/2 of the flour mixture to the butter mixture and mix until well incorporated. Add in half the sour cream and mix until incorporated. Repeat with remaining dry mixture and sour cream. Pour batter into pan that has been prepared and set aside.
Topping
Combine flour, brown sugar, cinnamon, nutmeg and salt in a bowl and mix well. Work in the butter with a pastry blender until crumbs have formed. Sprinkle the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes for a 9" pan, or 50 minutes to 1 hour for a 10" pan. Remove and place on a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
Glaze
Stir together the confectioners' sugar, salt, nutmeg and 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. If glaze is to thin, add more powdered sugar, one tablespoon at a time. Spoon or pipe glaze over cake prior to serving. Entire cake can be covered with glaze or each piece can be glazed independently.