Eggnog crumb cake

Step 1/6

• 230 g all-purpose flour
• 70 g sugar
• 70 g brown sugar
• ¼ tsp salt
• ¾ tsp cinnamon
• 60 g 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

• 60 g butter
• 200 g sugar
• 240 ml eggnog
• 2 eggs
• 200 g 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

• 325 g 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

• 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

• 30 g butter
• 45 ml eggnog
• 3 tbsp rum
• 200 g 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.

Enjoy your meal!