Eggnog Crumb Cake

I know the very mention eggnog sends a visceral shudder through some people.  I am not one of those people--I think eggnog is a grand thing really.  I don't think I could just chug some of it down in a glass but eggnog in baking, or even a splash in coffee once in awhile is okay by me.  Coming from a girl who hates sugar or flavored creamers of any kind in her coffee, that's a statement.  

I especially love one big fat cup of eggnog in a super-fat-crumb-topped coffee cake.  Yes indeedy. 

Does anyone else pass on the big KitchenAid mixer often for the quick convenience of a hand mixer or is it just me?

The eggnog flavor comes through pretty nicely in this coffee cake and those rich brown sugary crumbs are the perfect addition.  I still swear by the crumb topping from the New York Times recipe years ago.  When you melt the butter first and mix in the flour to make a moist crumb that you can aggressively squeeze  pinch into big fat crumbs in a delicate and lady-like manner, well, you have the perfect crumb cake. 

Crumb cake should be served with coffee.  As should everything really. 

Eggnog Crumb Cake

Ingredients:
For the Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 stick butter, melted
1 1/2 cups flour

For the Crumb Cake
1/2 cup butter, softened
1 cup sugar

2 large eggs
1 cup eggnog
1 cup greek yogurt

1 teaspoon vanilla extract
1/2 tsp freshly ground nutmeg
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Eggnog Icing

2 tbsp butter melted

3 tbsp eggnog

1 1/2 cup confectioners sugar

Directions:

1. Preheat the oven to 350ºF. Grease and flour a tube pan. 
2. In a large bowl, beat together together butter and sugar until fluffy.  Beat in eggs one at a time. 
3. Beat in the eggnog, yogurt, nutmeg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt. 
5. Add dry ingredients into into wet ingredients and stir until just blended.
6. Spread the batter into the greased pan and tap on counter to remove air bubbles. 
7. Make crumb topping. In a medium bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and stir thoroughly.  (Can make earlier but may need to reheat prior to remelt butter...melted butter creates a damp crumb that can easily be crumbled into big crumbs)
8. Crumble crumb mixture into big pieces over top of batter. 
9. Bake for 35-45 minutes, until a cake tester inserted in the center comes out clean.
10. Cool on rack for 5 minutes.  Place a plate on top of the cake and flip the cake over onto the plate.  Place serving plate on bottom of cake and flip cake over to right-side up. 
11. For icing whisk together butter and eggnog in a small saucepan over low heat.  Bring to a simmer for 2 mins, whisking constantly.  Cool and whisk  in confectioners sugar.  (Can skip the simmering of the eggnog if you are going to be refrigerating the crumb cake)
12. Drizzle icing over completely cooled cake