Eggnog White Chocolate Streusel Cake
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
- For the cake:
- 1 1/2 cups all-purpose Gold Medal flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- For the streusel topping:
- 1/3 cup all-purpose Gold Medal flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons cold butter (cut into pieces)
- 1/2 cup white chocolate chips
- For the eggnog glaze:
- 3/4 cup powdered sugar
- 2 tablespoons eggnog
- 1/4 teaspoon rum extract
- Pinch of ground nutmeg
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Preparation
Step 1
1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
Step 2
2. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Step 3
3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, eggnog, vanilla, and rum extract. Mix until combined.
Step 4
4. Gradually mix in the dry ingredients. Transfer batter to prepared pan.
Step 5
5. To make the streusel topping, in a small bowl stir together flour, brown sugar, cinnamon, and nutmeg. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with streusel. Sprinkle white chocolate chips evenly over the cake.
Step 6
6. Bake cake for 40 minutes or until cake is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack.
Step 7
7. While the cake is cooling, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, rum extract, and nutmeg. Drizzle glaze over cooled cake. Cut into slices and serve.
Step 8
Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.
Step 9
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