Eggnog cake / eggnog slices with crumbles

on

 


Eggnog cakes are very popular all year round. Usually you make this in the classic bundt-form, but you can also make this as a sheet cake (and pass as slices) or even bake in a springform, no problem. So today we're going to make it in a baking mold as slices and also garnish the cake with crumbles. In addition, we also give the cake a light vanilla flavor which fits perfectly with the eggnog.

The cake goes really well with a nice cup of coffee. Just imagine you are sitting comfortably on your terrace on a beautiful spring day, the birds are chirping and the sun is shining, in the distance you can hear children play, you put your feet up, take a sip of your hot coffee and then you bite into the cake, close your eyes and enjoy the taste. If that doesn't sound good....

The cake here is a "cup cake", you should take a cup (250ml) to measure the ingredients.

Ingredients:

  • For the crumble: 
  • 1/4 cup butter (approx. 60ml), melted 
  • approx. 30ml rum or vanilla sauce (you can omit both if you don't want to) 
  • 1/4 tsp nutmeg 
  • 1 tsp cinnamon 
  • 1/2 cup brown sugar 
  • 1 /2 cup flour (if you use rum or custard, use a whole one).  

The cake batter: 

  • 3/4 cup sugar 
  • 1/2 cup butter 
  • 1/3 cup eggnog (you can also use half or 3/4, then 1/2 cup more flour) 
  • 1 tsp vanilla extract (alternatively 1 pk vanilla sugar) 
  • 2 eggs 
  • 1 1/2 cups flour (

Frosting:

  • 1/2 cup powdered sugar
  • a little lemon juice

And that brings us to the preparation, we start with the crumbles:

  1. We put the melted butter in a mixing bowl
  2. To the butter we add the flour
  3. cinnamon and nutmeg are added as well
  4. then add the brown sugar
  5. Now either a little rum, rum flavoring or vanilla sauce (you can simply take a ready-made that you think tastes good) If you don't like it, you can also leave it out
  6. Now mix the ingredients with a spoon to a firm, moist mass. This should be almost like kneading dough. If your dough is too liquid, just add a little more flour. 
  7. With this, the crumble dough is also ready, this should now be refrigerated.

Now the actual cake batter is on the agenda:

  1. First, we put the butter in a bowl and beat it until fluffy.
  2. Then we add the sugar and mix it well with the butter.
  3. the two eggs are now added one by one to the bowl, mixing each egg for about one minute.
  4. We measure the eggnog and add the vanilla extract to the eggnog and stir it briefly with a spoon.
  5. We mix the flour in a bowl with the baking powder.
  6. Now we alternate adding 2 to 3 spoonfuls at a time of our flour mixture and the eggnog to our mixing bowl with the butter, preferably stirring constantly.
  7. With this, the dough is ready and we put it into the desired baking pan, the bottom of which is lined with baking paper, and smooth it out nicely.
  8. Finally, we take the cold crumble dough from the refrigerator and sprinkle it nicely over our dough.
  9. Bake the cake at 180° convection oven for 40 to 45 minutes... If you have a large form and the dough is quite flat, look after 30 minutes, whether it is perhaps already ready (test with sticks).

When the cake is ready, we let it cool a little and then decorate it with a sugar icing. To do this, we mix the powdered sugar with a little lemon juice until we have a viscous mass and then drizzle it over our cake with a spoon.


So quickly and easily you get a delicious eggnog cake with crumbles. By the way, they are particularly crunchy, slightly crispy and really a great taste. Give it a try, you won't regret it!




Comments

Post a Comment