This Eggnog Cake with Rum Streusel Will Be the Star of Your Holiday Potluck!

Описание: It’s Christmas time, and we’re revisiting a festive favourite — Eggnog Sour Cream Cake with Rum Streusel Topping! In this holiday baking episode, I whip up a deliciously moist sour cream cake, perfectly balanced with a subtle eggnog flavour and a crunchy rum-infused streusel. Whether you’re heading to a holiday potluck or just craving a festive dessert, this easy Christmas cake recipe is sure to impress!

I share tips for making the perfect streusel, using dark rum for extra depth, and optional substitutions if you want a non-alcoholic version. Don’t miss the subtle eggnog flavour, the rich texture of the sour cream cake, and the crunch from the rum topping. And if you’re looking for gift ideas for the cook in your life, check out our Glen & Friends Cooking aprons — perfect for the holiday season!

Ingredients:
Crumb Topping
125 mL (½ cup) All Purpose flour
125 mL (½ cup) brown sugar, packed
5 mL ( 1 tsp) cinnamon
1 mL (¼ tsp) nutmeg
30 mL (2 Tbsp) rum
60 mL (¼ cup)  butter, melted

Cake
175 mL (3/4 cup) sugar
125 mL (½ cup) butter
75 mL (1/3 cup) sour cream
125 mL (½ cup) eggnog
2 eggs
5 mL (1 tsp) pure vanilla extract
375 mL (1 1/2 cups) all-purpose flour
10 mL (2 tsp) baking powder


Method:
Preheat oven to 180ºC (350°F).
Combine all of the Crumb Topping ingredients until crumbly, and set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mix until smooth.
Add the sour cream and mix until well incorporated.
Combine the vanilla and eggnog.
Combine the dry ingredients.
Alternate between adding the dry ingredients and the eggnog to the creamed butter mixture.
Scrape the batter into a greased 9x9" pan, and sprinkle over the crumb topping.
Bake for 40-45 minutes, or until a tester comes out clean.




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