Ingredients
Scale
For the cake:
- 2 1/4 cups (280 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) eggnog, room temperature
For the streusel topping:
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (55 g) unsalted butter, melted
Instructions
- Preheat the oven and prepare the pan: Set the oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper for easy removal.
- Make the streusel topping: In a medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set aside.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugar: Using a mixer, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Incorporate eggnog and dry ingredients: Alternate adding the dry ingredients and eggnog to the butter mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
- Assemble the cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure your eggnog and eggs are at room temperature to ensure a smooth batter.
- Use freshly grated nutmeg if possible for the most vibrant flavor.
- Avoid overmixing the batter to keep the cake tender and fluffy.
- Test for doneness with a toothpick to ensure the center is fully baked.
- Let the cake cool slightly before cutting to help it hold its shape.