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  • Writer's pictureEmily

Eggnog Gingerbread Crumble Cake

As the holiday season surrounds us, you have to try this Eggnog Gingerbread Crumble Cake for a moist and spiced sweet treat.


Picture this: spiced gingerbread goodness, rich molasses, and comforting crumbly topping. This coffee cake isn't just a treat for Christmas coffee; it's a great breakfast or dessert for your guests, bringing together nostalgic gingerbread with a classic coffee cake.


Whether you're a baking enthusiast or looking for a a baking recipe to get you in the holiday spirit, the Gingerbread Crumble Coffee Cake is your ticket to creating a festive aroma in your home and, of course, a delicious treat everyone will enjoy!

Eggnog Gingerbread Crumble Cake


Ingredients


  • ¼ cup unsalted butter, melted

  • ½ cup brown sugar

  • 2 large eggs

  • ¾ cup eggnog

  • ⅓ cup sour cream

  • ¼ cup molasses

  • 1 teaspoon vanilla extract

  • 1¾ cup all-purpose flour

  • ½ teaspoon salt

  • ½ baking soda

  • 2 teaspoons ground ginger

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

Crumble Topping

  • 1 cup all-purpose flour

  • ⅓ cup brown sugar

  • ¼ teaspoon salt

  • ¼ cup unsalted butter

Eggnog Icing

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 3-4 tablespoons eggnog


Directions

  1. Preheat to 350°F and grease and line a 9x9-inch baking pan with parchment paper.

  2. In a large bowl, cream the butter and brown sugar. Add the eggs and vanilla and cream together. Add the sour cream, eggnog, and molasses and mix until combined.

  3. Add the remaining dry ingredients to the liquid mixture, and whisk until just combined and no patches of flour remain. Pour the batter into the baking pan and spread to level out over the bottom of the pan.

  4. To make the crumble topping, combine the flour, brown sugar, and salt, then add the butter and combine until turned into a crumble. Sprinkle over the cake batter. Place the cake in the oven and bake for 30-35 minutes or until a knife or toothpick inserted in center comes our clean.

  5. Place the pan on a cooling rack and let cool for about 30 minutes before enjoying.

  6. Meanwhile, make the icing in a small bowl and drizzle over the cake. Enjoy warm!


 
Tried this recipe?

Be sure to comment below how it went and send me a picture of your creation!

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