As promised I have moved on from pumpkin.
I bet you didn’t think I could do it.
It’s okay…I had my doubts too. It wasn’t even that hard either. Mainly because it’s December. And do you know what that means?
Indulging in firsts, seconds, and dare I say fourths of every dessert you can get your fork (or, hands) on—well, yes, but that wasn’t exactly what I was aiming for. It means more (different than pumpkin) festive holiday flavors. Get excited people. Throw a parade, or at least some sparkly confetti in the air, and welcome our old friends eggnog, peppermint, and gingerbread.
Hi friends. I missed you. Some of you
much more than others (cough, gingerbread, cough).
What? I can’t play favorites?
Let’s talk eggnog. Everyone’s favorite holiday drink. My whole family loves the stuff. Can’t wait for it to go on sale. Drinks it by the carton. Notice I haven’t said it’s my favorite.
The eggnog gene skipped me. I just don’t like it. And believe me, I’ve tried to jump on the eggnog train. Multiple times. In fact, I give eggnog a fair shot every year, and each year I take one sip
make a ewhh gross face and pass the mug over to the nearest person.
Just because I don’t like it, however, doesn’t mean I can’t bake with it. I’m a giver, people. And, if eggnog is demanded—by my family, the holiday, even the world—I will gladly deliver it, with a metaphorical cherry on top.
won’t can’t jump on the eggnog train, but Eggnog Crumb Cake Mini Loaves (that’s a mouthful, huh?) with a Spiked Glaze is a whole different story. In fact, I will happily drive that train any day. All aboard!
To all the eggnog lovers (and haters) of the world, I give you a lightly flavored eggnog crumb cake that is ridiculously soft and moist. Crumble in your hand, melt in your mouth moist. The cake is sprinkled generously with a sugary crumble topping that adds a pop of sweetness to each bite, and is then
drenched drizzled with a rum-infused eggnog glaze. Is it okay to say that I want to take a bath in that glaze? You’ll understand if you make it. So, go, make it. Indulge. It is, after all, the holidays.
Eggnog Crumb Cake Mini Loaves with a Spiked Glaze
Recipe adapted from Culinary Concoctions by Peabody
Yields: About 7 mini loaves
½ cup unsalted butter, softened
1 cup sugar
1 cup eggnog
1 cup sour cream
½ teaspoon vanilla
½ teaspoon nutmeg*
2 ½ cups all-purpose flour
½ teaspoons baking soda
2 teaspoons baking powder
pinch of salt
1/3 cup sugar
1/3 cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
1 ¾ cup all-purpose flour
5 tablespoons eggnog
3 tablespoons rum
2 tablespoons unsalted butter, melted
1 ½ cups powdered sugar, sifted
* I used a ¼ teaspoon nutmeg in my cakes, but I think it would taste better with a ½ teaspoon.
* I had about a cup leftover of the crumble topping, so maybe consider cutting the recipe, as listed above, in half.
Preheat oven to 325 degrees and generously spray mini loaf pan with cooking spray. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Grab two more medium-sized bowls. In one of the bowls, whisk together eggs, eggnog, sour cream, and vanilla until well combined. In the other bowl, combine nutmeg, flour, baking soda, baking powder, and salt—mix until combined.
Starting and ending with the dry ingredients, alternate adding the dry and wet ingredients to the butter-sugar mixture. Mix until incorporated.
Filling each loaf tin about half way (the loaves in the pictures are the result of filling each loaf tin 3/4th full, but that resulted in crumble topping falling all over my oven), pour the eggnog mixture into prepared pan. Even out with a spatula. Set aside.
In a medium-sized bowl, combine sugars, cinnamon, and salt.
Add melted butter and flour. Mix until incorporated (working with your hands is best).
Generously sprinkle the top of each loaf with the crumb topping.
Bake for 30-35 minutes or until a toothpick comes out clean. Just to be safe, I would place a cookie tray beneath your loaf pan to catch any crumble if it falls.
Once the loaves are done and cooling, make the spiked glaze.
In a small bowl, whisk together eggnog, rum, butter, and powdered sugar. Stir until well combined.
Once the loaves are cool (or, mostly cooled) drizzle each evenly with spiked glaze.
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