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- Main ingredients for the cake - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 3 large eggs - 1 cup eggnog - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cinnamon - 1 teaspoon pure vanilla extract - 1/4 teaspoon salt - Ingredients for the crumb topping - 1/2 cup brown sugar, packed - 1/2 cup pecans, chopped (optional) - 1/2 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - Notes on ingredient substitutions You can use whole wheat flour instead of all-purpose flour. For a dairy-free cake, swap the butter for a plant-based option. You can also replace eggs with flax eggs if needed. If you want to skip nuts, just leave them out. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a 9x13-inch baking pan. Grease it well with butter or cooking spray. Then, lightly flour the pan. This helps your cake come out easily. In a large mixing bowl, beat 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should look light and fluffy. Next, add 3 large eggs, one at a time. Mix well after each egg. Now, pour in 1 cup of eggnog and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Slowly add this dry mix to the wet ingredients. Fold gently until just combined. Be careful not to overmix, as this can make the cake tough. In another bowl, mix together 1/2 cup of packed brown sugar, 1/2 cup of chopped pecans (if you want them), and 1/2 cup of flour. Add 1 teaspoon of ground cinnamon. Pour in 1/4 cup of melted butter. Use a fork or your fingers to mix everything. You want to create crumbly pieces that are about the size of peas. Pour half of the cake batter into your prepared pan. Spread it evenly. Then, sprinkle half of the crumb topping over the batter. Carefully pour the rest of the batter on top. Smooth it out again. Finally, add the remaining crumb topping. Place the pan in the oven. Bake for 30-35 minutes. Check with a toothpick to see if it comes out clean. Once the cake is baked, let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. When ready to serve, cut the cake into neat squares. You can serve it warm or at room temperature. For a festive touch, dust the top with powdered sugar. Add a dollop of whipped cream for extra goodness! - Common pitfalls to avoid: One big issue is overmixing. When you mix too much, your cake can get dense. Mix just until you see no flour. Another pitfall is not measuring ingredients right. Always use a scale or measuring cups for accuracy. - Ensuring the cake stays moist: Eggnog helps keep the cake moist. Make sure to use fresh eggnog. If your cake feels dry, add a little milk or eggnog. Bake it until a toothpick comes out clean, but don’t leave it in too long. - How to cut and serve the cake: Let the cake cool for about ten minutes. Use a sharp knife to cut it into squares. This keeps the crumb topping neat. Serve it warm or at room temp for the best taste. - Recommended garnishes: Dust the top with powdered sugar for a festive look. A sprinkle of grated nutmeg adds a nice touch. You can also add whipped cream on the side for a treat that feels extra special. Pro Tips Use Fresh Eggnog: For the best flavor, use fresh eggnog rather than long shelf-life varieties. This enhances the cake's richness and festive taste. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture. Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart. Customize Toppings: Feel free to experiment with different nuts or spices in the crumb topping. Walnuts or almonds can add a delightful twist! {{image_4}} You can change the flavor of your eggnog crumb cake by adding spices. Try mixing in a pinch of ginger or allspice for a warm twist. You could also add a bit of orange zest for a fresh and bright taste. If you want a nutty crunch, consider swapping the pecans for walnuts or almonds in the crumb topping. Each nut adds a unique flavor and texture. If you need a gluten-free option, use a gluten-free all-purpose flour mix instead of regular flour. Make sure your mix contains xanthan gum for better texture. For a dairy-free version, try using almond milk or oat milk in place of eggnog. You can also use vegan butter to replace regular butter. These swaps let everyone enjoy this festive treat! To keep your Eggnog Crumb Cake fresh, use an airtight container. A glass or plastic container works well. Make sure it seals tightly to prevent air from drying out the cake. Store it in the fridge if you plan to eat it within a week. - Wrap the cake in plastic wrap for extra protection. - Place it in the container, leaving space to avoid squishing. - If you cut it, cover the exposed edges to keep moisture. Freezing your Eggnog Crumb Cake is easy and helps save leftovers. First, let the cake cool completely. Then, follow these steps to freeze it properly: 1. Wrap individual slices in plastic wrap tightly. 2. Place the wrapped slices in a freezer-safe bag. 3. Label the bag with the date for easy tracking. For thawing, move the slices to the fridge overnight. This helps keep the texture soft. If you need it fast, you can thaw it at room temperature for a couple of hours. Enjoy your cake at its best! Eggnog Crumb Cake lasts about 3 to 5 days when stored properly. Keep it in an airtight container at room temperature for best taste. If you want it to last longer, you can refrigerate it. Just remember, cold air can dry it out. Yes, you can use homemade eggnog! Homemade eggnog often has richer flavors. It may be thicker than store-bought. If yours is thick, you might need to adjust the liquid slightly. Just make sure it's well-mixed before you add it to the batter. Eggnog Crumb Cake pairs well with many treats. Here are some ideas: - A dollop of whipped cream - A scoop of vanilla ice cream - Fresh fruit like berries or sliced apples - Hot coffee or spiced tea These additions make the cake even more delightful. Yes, you can make this cake ahead! Bake it a day or two in advance. Just let it cool completely before storing. Wrap it tightly in plastic wrap. This keeps it fresh. You can also freeze it for up to a month. If you freeze it, let it thaw in the fridge overnight before serving. You now have all the tools to bake a great eggnog crumb cake. We covered the main ingredients, clear steps for baking, and some handy tips. Don’t forget to try flavor variations and dietary modifications to suit your needs. Proper storage will keep it fresh longer. Enjoy this tasty cake with friends and family. Your baking adventure starts now. Make it fun and delicious!

Eggnog Crumb Cake

A festive and delicious crumb cake infused with eggnog flavors, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened at room temperature
  • 3 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon salt
  • 0.5 cup brown sugar, packed
  • 0.5 cup pecans, chopped (optional)
  • 0.5 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, melted

Instructions
 

  • Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with butter or cooking spray, then lightly flour it to prevent sticking.
  • Make the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.
  • Add Eggs and Eggnog: Add the eggs one at a time, mixing well after each addition. Pour in the eggnog and vanilla extract, stirring until the mixture is fully combined and smooth.
  • Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt. Slowly add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
  • Prepare the Crumb Topping: In another bowl, combine the brown sugar, chopped pecans (if using), additional flour, and ground cinnamon. Pour in the melted butter and use a fork or your fingers to mix everything until crumbly, creating pea-sized clumps.
  • Combine and Layer: Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle half of the crumb topping evenly over the batter. Carefully pour the remaining batter over the crumb layer, smoothing it out again before topping it with the rest of the crumb mixture.
  • Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of baking to ensure it does not overbake.
  • Cool and Serve: After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

Cut the cake into neat squares and serve it warm or at room temperature. For a festive touch, dust the top with powdered sugar and add whipped cream on the side.
Keyword crumb cake, eggnog, holiday dessert