Description
Celebrate the holidays with this decadent Eggnog Cake, a moist and flavorful loaf cake infused with classic eggnog and warm spices like cinnamon, nutmeg, and cloves. Topped with a buttery streusel crumble and dusted with powdered sugar, this festive dessert is perfect for Christmas gatherings and cozy winter treats.
Ingredients
Crumble
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 tablespoons unsalted butter
- ½ teaspoon rum extract (optional)
Eggnog Cake
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups eggnog
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang to easily lift the cake out later, or alternatively, spray it with nonstick baking spray.
- Make Crumble Topping: In the bowl of a stand mixer fitted with a paddle attachment, combine all crumble ingredients: flour, sugar, cinnamon, nutmeg, butter, and rum extract if using. Mix until the mixture forms coarse crumbs. Transfer to a separate bowl and set aside.
- Mix Dry Cake Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and cloves. Set aside.
- Cream Butter and Sugars: In the stand mixer bowl, beat the room temperature butter with granulated sugar and brown sugar on medium-high speed until the mixture is light and fluffy—about 3 to 5 minutes. Add vanilla extract and continue beating for an additional minute.
- Add Eggs: Add eggs one at a time to the creamed butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients and Eggnog: Reduce mixer speed to low, then alternately add the dry ingredients and eggnog to the batter, beginning and ending with the dry mix. Mix just until combined, taking care not to overmix. Scrape the bowl as needed.
- Assemble Cake: Spoon half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the crumble topping over the batter. Carefully spoon the remaining batter on top, smoothing the surface. Optionally, sprinkle the remaining crumble over the top of the cake for extra crunch.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then use the parchment paper to lift it out onto a serving platter. Dust the top with powdered sugar before slicing and serving.
Notes
- You can substitute rum extract with vanilla or almond extract if preferred.
- Let the cake cool completely before slicing for cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added festive flair, top with whipped cream or a drizzle of caramel sauce.
- If you want a dairy-free version, substitute eggnog and butter with plant-based alternatives, though it will slightly change the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
