Eggnog is a peculiar holiday treat.
If you want to know how I truly feel about eggnog: I like it in small doses. Much like Clark Griswold’s reaction when cousin Eddie announces he’ll be taking the RV, I’ll happily indulge in spiked eggnog under the right circumstances — but otherwise I prefer just a few sips.
Also, I must admit the best part of that movie scene is the ridiculous dickie Eddie wears. Really.
Growing up, I wasn’t a fan of milk, so the thick, creamy texture of eggnog seemed unlikely to win me over. But it became part of a holiday routine: the Sunday after Thanksgiving my dad would pull out the Christmas decorations, and we’d all take a small glass of eggnog sprinkled with nutmeg while helping (or more often hindering) the tree assembly. I’d sip my eggnog and lie on the couch, restless, while my mom strung lights on our 6½-foot artificial tree.
That tree had so many lights it felt like it could be seen from space — and yes, I’ll probably share a picture this year. But back to the important stuff.
Today’s offering combines two great ideas: cake for breakfast (always a yes) and a subtle eggnog spice for the holidays. There’s also a crunchy, crumbly topping that adds texture and charm.
I attempted to take a few pretty photos next to the tree — actually I tried many — and while they weren’t perfect, they captured the cozy holiday vibe.
The eggnog flavor in this cake is gentle — just enough to bring holiday warmth without overwhelming picky eaters. In fact, people who claim to dislike eggnog might not even notice it when they bite into this cake, especially if you don’t mention it. Consider that a helpful tip for keeping peace at the breakfast table.
Eggnog Breakfast Crumble Crunch Cake
Yield:
1
(9×13) cake
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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 + an 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 (see below)
- 1/3 cup whole wheat pastry flour (for crumble)
- 1/3 cup brown sugar (for crumble)
- 1/4 teaspoon cinnamon (for crumble)
- 2 tablespoons unsalted butter, melted (for crumble)
Eggnog glaze
- 1/3 cup eggnog
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of nutmeg
Instructions
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Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray. In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In another bowl, whisk together flours, baking powder, salt, nutmeg and the extra 1/4 teaspoon cinnamon.
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In a large bowl, whisk melted butter with the sugars until smooth. Add eggs one at a time, mixing until combined, then stir in vanilla. Fold in the dry ingredients until a batter forms, then whisk in the eggnog until smooth. Pour half the batter into the prepared dish, sprinkle the brown sugar/cinnamon mixture over the batter, then cover with the remaining batter, gently spreading with a spatula. It’s fine if some sugar peeks through.
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To make the crumble: combine whole wheat pastry flour, brown sugar, cinnamon and melted butter in a bowl and mix until crumbly. Sprinkle evenly over the cake and bake 30–35 minutes, or until the center is set. While the cake bakes, prepare the glaze. When the cake comes from the oven, immediately poke holes all over the surface with a toothpick and drizzle the glaze over the hot cake.
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To make the glaze: whisk all glaze ingredients in a small saucepan over medium heat and bring to a boil. Reduce to a simmer and cook 1–2 minutes, then remove from heat and let sit until the cake is ready to receive it.
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Note: You can use dairy or non-dairy eggnog. Both regular and coconut milk eggnog worked well when I tested this recipe.
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‘Tis the season to be merry!