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0 from 6 votes

Eggnog Breakfast Crumble Crunch Cake

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Servings: 1 (9x13) cake
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon + an extra 1/4 teaspoon
  • 1/2 cup loosely packed brown sugar + and extra 1/3 cup
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup eggnog
  • crumble topping
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
eggnog glaze
  • 1/3 cup eggnog
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of nutmeg

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In another small bowl, combine flours, baking powder, salt, nutmeg and cinnamon, then whisk to combine.
  2. In a large bowl, add butter and sugars and whisk until smooth. Whisk in eggs one a time, mixing until completely combined, then stir in vanilla extract. Stir in dry ingredients, mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the batter in the baking dish, then sprinkle the brown sugar/cinnamon mixture over top. Cover with remaining batter, gently using a spatula to spread over sugar if needed. Don’t worry if some of the sugar peeks through. Top with the crumble.
  3. To make the crumble: Combine all ingredients in a bowl and mix until crumbly. Sprinkle evenly over cake, then bake for 30-35 minutes, or until cake is set in the middle. While cake is baking, make glaze below. After removing cake from oven, immediately poke holes all throughout the cake with a toothpick, then drizzle glaze over top.
  4. To make glaze: Whisk all ingredients together in a small saucepan over medium heat, and allow to come to a boil. Reduce to a simmer and cook for 1-2 minutes, then remove from heat and let sit until cake is finished.
  5. Note: You can use dairy or non-dairy eggnog. In the last month I’ve made this with cow’s milk eggnog and coconut milk eggnog – great result each time!