I’m a big fan of eggnog. And Glühwein. And Punsch. And Feuerzangenbowle. Basically every alcoholic beverage you can get around Christmas :) But don’t worry – I’m not an alcoholic – it’s just nice to stand outside at a Christmas Market, the snow is falling and you have a (hot) beverage in your hands to warm your hands and stomach (and getting a bit tipsy) – isn’t it? :)
Unfortunately, there is no real eggnog here in Germany. We have something similar here – Eierpunsch or Eierlikör – but it is just not the same. I was too lazy to make my own eggnog this time, so this Eggnog Crumb Cake was made with Eierlikör instead – worked perfectly. The taste is great. So if you have eggnog (store-bought or homemade) – use it. If you only have Eierlikör – use it. Works both fine.
If you want to make your eggnog at home – here is a recipe. And if you want to watch me making the cake – here you go :P
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INGREDIENTS / ZUTATEN
For the crumb topping:
1/3 cup (70g) sugar
1/3 cup (70g) brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 cup (120g) butter, melted
1 3/4 cup (230g) all-purpose flour
For the dough:
1/2 cup (60g) butter, room temperature
1 cup (200g) sugar
2 large eggs
1 cup (240ml) eggnog (Eierlikör)
1 cup (200g) sour cream
1 tsp. vanilla extract
1/4 tsp. nutmeg
2 1/2 (325g) cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
For the glaze:
3 tbsp. eggnog (Eierlikör)
3 tbsp. rum (e.g. Strohrum 40%)
2 tbsp. melted butter
1 1/2 cups (200g) confectioner’s sugar
Für die Streusel:
70g Zucker
70g brauner Zucker
1/4 TL Salz
3/4 TL Zimt
120g Butter, geschmolzen
230g Mehl (Type 405)
Für den Teig:
60g weiche Butter
200g Zucker
2 große Eier
240ml Eierlikör (Eggnog)
200g Sour Cream (oder Schmand)
1 TL Vanille Extrakt
1/4 TL Muskatnuss
325g Mehl (Type 405)
2 TL Backpulver
1/2 TL Natron
Prise Salz
Für die Glasur:
3 EL Eierlikör (Eggnog)
3 EL Rum (zB. Strohrum 40%)
2 EL geschmolzene Butter
200g Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 325˚F (160°C). Grease a 10 inch (26cm) loaf pan (or 4 mini loaf pans) and set aside. In a large bowl beat the butter and sugar until light and fluffy – about 3 minutes. In a smaller bowl mix eggnog (Eierlikör), sour cream, vanilla extract, and eggs until well combined. Set aside.
3. In another bowl mix flour with nutmeg, baking powder, baking soda, and salt. Add the dry ingredients alternating with the eggnog mix to the bowl with the butter in 3 portions – mix on low speed until just combined. Do not overmix. Fill in the loaf pan (or divide between the four mini loaf pans) and even out the surface with a spatula. Sprinkle with the crumbs and bake 30-45 minutes (depends on the size of the pans) – check after 30 minutes with a wooden skewer to see if it comes out clean. Let cool on a wire rack.
4. For the glaze mix eggnog (Eierlikör), rum, melted butter and confectioner’s sugar until you get a smooth mixture. Glaze the loaf (or the mini loaves). Serve and cut when cooled down completely.
2. Den Ofen auf 160°C (325°F) vorheizen. Eine 26cm (10 inch) Kastenform einfetten (oder 4 Mini Kastenformen) und zur Seite stellen. In einer großen Schüssel die Butter mit dem Zucker aufschlagen, bis alles hell und luftig ist – etwas 3 Minuten. In einer kleineren Schüssel den Eierlikör (Eggnog) mit Sour Cream (oder Schmand), Vanille Extrakt und Eiern verrühren. Zur Seite stellen.
3. In einer weiteren Schüssel Mehl mit Muskatnuss, Backpulver, Natron und Salz vermischen. Die trockenen Zutaten abwechseln mit dem Eierlikör-Mix zur aufgeschlagenen Butter zugeben – in etwa 3 einzelnen Portionen – und nur solange verrühren, bis alles gerade so verbunden ist. Nicht zu viel rühren. In die Kastenform(en) füllen und die Oberfläche glätten. Mit den Steuseln bestreuen und im Ofen für 30-45 Minuten backen (kommt darauf an welche größe die Form(en) haben) – nach 30 Minuten das erste mal prüfen – ein Holzspieß sollte sauber herauskommen, wenn man ihn in die Mitte des Kuchens steckt, es sollte kein Teig kleben bleiben. Auf einem Kuchengitter abkühlen lassen.
4. Für die Glasur den Eierlikör (Eggnog) mit Rum, geschmolzener Butter und Puderzucker glattrühren. Den bzw. die Kuchen mit der Glasur überziehen. Vor dem Servieren und anschneiden komplett auskühlen lassen.
If you are looking for more eggnog recipes, take a look at my Eggnog Pinterest Board and follow me for updates :)
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
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Eggnog Crumb Cake
- Prep Time: 25
- Cook Time: 45
- Total Time: 70
Description
The ones that love eggnog will love this cake! Heavy, sweet and with a great eggnog flavor! Delicious!!!
Ingredients
For the crumb topping
- 1/3 cup (70g) sugar
- 1/3 cup (70g) brown sugar
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 cup (120g) butter, melted
- 1 3/4 cup (230g) all-purpose flour
For the dough
- 1/2 cup (60g) butter, room temperature
- 1 cup (200g) sugar
- 2 large eggs
- 1 cup (240ml) eggnog (Eierlikör)
- 1 cup (200g) sour cream
- 1 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 2 1/2 (325g) cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
For the glaze
- 3 tbsp. eggnog (Eierlikör)
- 3 tbsp. rum (e.g. Strohrum 40%)
- 2 tbsp. melted butter
- 1 1/2 cups (200g) confectioner’s sugar
Instructions
- Start with the crumb topping. In a medium sized bowl add sugars, salt and cinnamon and stir until combined. Add the melted butter and flour and mix with a fork to get crumbs. Set aside.
- Preheat the oven to 325˚F (160°C). Grease a 10 inch (26cm) loaf pan (or 4 mini loaf pans) and set aside. In a large bowl beat the butter and sugar until light and fluffy – about 3 minutes. In a smaller bowl mix eggnog (Eierlikör), sour cream, vanilla extract and eggs until well combined. Set aside.
- In another bowl mix flour with nutmeg, baking powder, baking soda and salt. Add the dry ingredients alternating with the eggnog mix to the bowl with the butter in 3 portions – mix on low speed until just combined. Do not overmix. Fill in the loaf pan (or devide between the four mini loaf pans) and even out the surface with a spatula. Sprinkle with the crumbs and bake 30-45 minutes (depends on the size of the pans) – check after 30 minutes with a wooden skewer to see if it comes out clean. Let cool on a wire rack.
- For the glaze mix eggnog (Eierlikör), rum, melted butter and confectioner’s sugar until you get a smooth mixture. Glaze the loaf (or the mini loaves). Serve and cut when cooled down completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Der sieht ja geradezu unverschämt lecker aus.
Den Kuchen muss ich unbedingt nachbacken.
Tolle Seite hast du übrigens.
Schöne Woche noch…freue mich auf weitere Rezepte.
Tanja
Danke für das Kompliment :) Viel Spass beim Backen und Dir auch eine schöne Woche! Marc
Ah that looks wonderful! I love eggnog, this cake sounds like a great way to eat it :)
I am just loving everything about this eggnog crumb cake It looks seriously So delicious, definitely craving a slice right now!
Made the eggnog crumb cake, over the holidays.
Great recipe, velvety batter., moist cake, and really nice crumb topping.
One issue I had was th size of the pan it’s says to use, I did use a ten inch loaf pan, and it cooked over, too much batter, next time I will try the recipe in a crumb cake sheet pan.
It did turn out wonderful, and moist.
Hi Sandi,
sorry to hear it did not work quite well. My baking form was quite wide – that is probably the reason I did not have problems with the amount. Thxs for letting me know! Marc