The Pioneer Woman Tasty Kitchen
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Eggnog Breakfast Crumble Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tastes like the holidays!

Ingredients

  • FOR THE CAKE:
  • ¼ teaspoons Cinnamon Plus An Extra 1/4 Teaspoon, Divided Use
  • ½ cups Loosely Packed Brown Sugar Plus An Extra 1/3 Cup, Divided Use
  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Nutmeg
  • 6 Tablespoons Unsalted Butter, Melted And Cooled
  • ⅓ cups Granulated Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Eggnog
  • FOR THE CRUMBLE:
  • ⅓ cups Whole Wheat Pastry Flour
  • ⅓ cups Brown Sugar
  • ¼ teaspoons Cinnamon
  • 2 Tablespoons Unsalted Butter, melted
  • FOR THE GLAZE:
  • ⅓ cups Eggnog
  • ½ cups Brown Sugar
  • ¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 whole Pinch Of Nutmeg

Preparation

FOR CAKE:
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray.

In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. Set aside.

In another small bowl, combine flours, baking powder, salt, nutmeg and remaining cinnamon, then whisk to combine. Set aside.

In a large bowl, add butter, granulated sugar and remaining brown sugar and whisk until smooth. Whisk in eggs one a time, mixing until completely combined, then stir in vanilla extract. Stir in the flour mixture, mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the batter into 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 below.

FOR CRUMBLE:
Combine all of the crumble ingredients in a bowl and mix until crumbly. Sprinkle evenly over cake, then bake in the preheated oven 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. Let cool for 15-20 minutes before cutting

Note: You can use dairy or non-dairy eggnog in this recipe. In the last month I’ve made this with cow’s milk eggnog and coconut milk eggnog – great result each time!

FOR GLAZE:
Whisk all glaze 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.

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Profile photo of rebeccady

rebeccady on 12.4.2011

a wonderful holiday breakfast treat! thanks for sharing, will be making this for Christmas morning now!

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