Eggnog crumb cake
Find Marc at www.baketotheroots.de
Time: 30 min. preparation time, 45 min. baking time
Nutrition: Calories ca 560 / Protein 7g / Carbohydr. 0g / Fat 17g
Ingredients (12 servings)
|285 ml||eggnog (divided)|
|550 g||all-purpose flour|
|270 g||sugar (divided)|
|70 g||brown sugar|
|150 g||butter (divided)|
|200 g||sour cream|
|1 tsp||vanilla extract|
|2 tsp||baking powder|
|0.5 tsp||baking soda|
|0.25 tsp||nutmeg (ground)|
|200 g||confectioner’s sugar|
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
What better pairing for a cake made with eggnog than our creamy homemade eggnog. Check out the recipe in the app!
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.
large bowl, small saucepan
230 g all-purpose flour / 70 g sugar / 70 g brown sugar / 0.25 tsp salt / 0.75 tsp cinnamon / 60 g butter
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.
standing mixer, spatula, small bowl
60 g butter / 200 g sugar / 240 ml eggnog / 2 eggs / 200 g sour cream / 1 tsp vanilla extract
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.
sieve, small bowl
325 g all-purpose flour / 2 tsp baking powder / 0.5 tsp baking soda / 0.25 tsp nutmeg / salt
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, parchment paper
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.
cooling rack, small saucepan
30 g butter / 45 ml eggnog / 3 tbsp rum / 200 g confectioner’s sugar
Once the glaze has set, cut cake into slices and enjoy.