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Eggnog White Chocolate Streusel Cake
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Eggnog White Chocolate Streusel Cake

This easy eggnog cake is perfect for the holiday season. Serve it for dessert or at your Christmas brunch!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Dessert, Cake
Cuisine: Canadian, Vegetarian

Ingredients

  • For the cake:
  • 1 1/2 cups all-purpose flour Gold Medal brand
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons butter at room temperature, unsalted
  • 1 cup granulated sugar
  • 1 egg large
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • FOR THE STREUSEL TOPPING:
  • 1/3 cup all-purpose flour Gold Medal brand
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons butter cut into pieces, cold
  • 1/2 cup white chocolate chips
  • For the eggnog glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons eggnog
  • 1/4 teaspoon rum extract
  • Pinch nutmeg ground

Instructions

    Cup of Yum
  1. 1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
  2. 2. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  3. 3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, eggnog, vanilla, and rum extract. Mix until combined.
  4. 4. Gradually mix in the dry ingredients. Transfer batter to prepared pan.
  5. 5. To make the streusel topping, in a small bowl stir together flour, brown sugar, cinnamon, and nutmeg. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with streusel. Sprinkle white chocolate chips evenly over the cake.
  6. 6. Bake cake for 40 minutes or until cake is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack.
  7. 7. While the cake is cooling, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, rum extract, and nutmeg. Drizzle glaze over cooled cake. Cut into slices and serve.
  8. Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.