Ingredients

1/2 cup butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp salt

2 tsp baking powder

2/3 cup eggnog

1/4 cup sour cream

1/2 cup butter, softened (for crumb topping)

3/4 cup brown sugar, packed (for crumb topping)

1 cup all-purpose flour (for crumb topping)

1 1/2 tsp cinnamon (for crumb topping)

1/4 tsp nutmeg (for crumb topping)

3/4 cup powdered sugar (for glaze)

4-5 tbsp eggnog (for glaze)

Pinch cinnamon (for glaze)

Pinch nutmeg (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and set aside.

Step 2: In a medium bowl, combine the softened butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix with a hand mixer, stand mixer, or by hand until creamy.

Step 3: Add the all-purpose flour, salt, and baking powder to the bowl. Mix until just combined. The batter may appear crumbly, which is normal.

Step 4: Pour in the eggnog and sour cream all at once. Mix until you have a smooth cake batter. Pour the batter into the prepared baking pan and spread evenly.

Step 5: For the crumb topping, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Cut the butter into the mixture until it forms crumbly pieces. Avoid overmixing to prevent it from turning into a paste.

Step 6: Sprinkle the crumb topping evenly and thickly over the cake batter in the pan.

Step 7: Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.

Step 8: While the cake cools, prepare the glaze by whisking together the powdered sugar, eggnog, pinch of cinnamon, and pinch of nutmeg until smooth.

Step 9: Drizzle the glaze over the cooled cake before serving for a sweet, festive finish.

Tips & Variations

For extra flavor, add a teaspoon of rum extract to the glaze to enhance the eggnog taste.

Use freshly grated nutmeg instead of ground for a more intense spice aroma.

If you prefer a less sweet crumb topping, reduce the brown sugar by a quarter cup.

This cake is delicious served warm or at room temperature with a cup of coffee or tea.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds if served chilled. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.

FAQs

Can I use regular milk instead of eggnog?

Yes, you can substitute regular milk, but the eggnog adds a distinctive rich, spiced flavor. To mimic this, you can add a pinch of nutmeg and cinnamon to the milk.

Can I make this cake dairy-free?

Yes, substitute the butter, sour cream, and eggnog with dairy-free alternatives such as plant-based butter, coconut yogurt, and a dairy-free eggnog or spiced plant milk blend.