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.
