Sorry no friday links this time around; I'm so strapped for time these days.
But I gather a nice eggnog bundt will happily amuse you all?
It's quite easy to whip up.
A nice seasonal bundt to celebrate the holidays!
You know I don't have a mixer so this is super easy for those that do.
Every year around this time I always buy some eggnog, and every year I promise myself to use it all up, not just half or a quarter, but ALL.
It never happens, except this year I finally managed to use more.
The perfect way to dress up a normal NYC crumb cake is to add a little bit of eggnog and rum into it.
The taste of the eggnog is very gentle in the cake, a little more stronger in the glaze.
So good news for not making it over-whelmingly strong.
A tip: you might want to taste-test the batter before baking to see if you like the taste of the eggnog or if you want more.
I used cake flour this time around.
Have you baked with cake flour yet?
You simply must, it makes a softer, tender cake. How else to describe? Like buttery-rich texture.
In my opinion, a nice ratio of cake to crumb to icing.
This is important to me. I mean why have a crumb cake if there is little crumb?
What's the point?
eggnog bundt cake with crumb & eggnog-rum icing
1 ½ cups flour
1 cup light brown sugar, packed
¾ ts salt
10 TB unsalted butter, melted & cooled a bit
2 1/2 cups cake flour
1 ts baking soda
¾ ts baking powder
1 ts pumpkin spice
½ ts salt
12 TB unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup sour cream + 1 TB
3 TB eggnog + 1 TB spiced rum (rum is optional; if you don’t use rum then add in 1 more TB of eggnog)
3 TB eggnog
a splash or two of spiced rum (Captain Morgans is perfect), optional
1 cup of powdered sugar
grease up your bundt cake pan well!
I like my icing very thick, if you think it’s too thick then just add in more eggnog or rum.
The cake batter is very thick; this is good! Do a taste test on the batter to see if it has enough eggnog for you; mine was made very light on eggnog flavor.
To avoid lumps in your icing, just run the icing through a sifter before using it.
Preheat the oven to 325 degrees.
Spray a bundt pan with non stick spray or grease up with butter. Set aside.
For the crumb topping:
In a medium bowl, mix the sugars, salt, and flour. Add the melted butter and stir with spatula until combined. Set aside.
for the cake:
Mix the flour, baking soda, baking powder, and salt into medium bowl.
Using electric mixer, or mixer or by hand (me) beat the butter and sugar in large bowl until smooth.
Add in the eggs, beating until well blended after each addition.
Next add in the sour cream and eggnog; mix until just blended. Lastly add in the flour mixture in batches—I did two batches, until all is just combined. Do not overmix once the flour is added; lumps are good!
Pour the batter into the greased pan, spread batter evenly. Next add on the crumb topping by dropping clumps (2-3 inch clumps) of it on to the top. Do not push crumbs down!
Bake the cake for 25-32 minutes or until tester inserted into center comes out clean (mine was done at the 31-minute mark).
Please rotate the pan halfway through baking time. You will know cake is done when there is no more jiggle in the middle of the cake.
Once cake is cooled, remove from pan carefully and place on a large plate or cake stand.
Mix up the icing ingredients in a small bowl and drizzle over cake
Keep cake covered. Should only last 2-3 days at room temperature.