Eggnog Breakfast Crumble Crunch Cake
Eggnog Breakfast Crumble Crunch Cake takes around 45 minutes from beginning to end. This recipe serves 10 and costs 36 cents per serving. This dessert has 232 calories, 4g of protein, and 10g of fat per serving. This recipe from How Sweet Eats requires vanillan extract, baking powder, granulated sugar, and unsalted butter. 3094 people were impressed by this recipe. It is perfect for Christmas. With a spoonacular score of 29%, this dish is not so great. Try Banana cake with pecan crumble crunch, Gluten-Free Eggnog Breakfast Cake, and Eggnog Crumble Muffins for similar recipes.
Servings: 10
Ingredients:
crumble topping
1 tablespoon baking powder
1/2 cup loosely packed brown sugar + and extra 1/3 cup
1/4 teaspoon cinnamon
1 cup eggnog
eggnog glaze
2 large eggs
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/3 cup whole wheat pastry flour
Equipment:
baking pan
whisk
bowl
oven
sauce pan
Cooking instruction summary:
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.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.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.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.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!
Step by step:
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.In a large bowl, add butter and sugars and whisk until smooth.
2. 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.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.To make glaze
1. 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.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!
Nutrition Information:
covered percent of daily need
