• Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper with an overhang for easy removal or with nonstick baking spray.

Crumble

• In the bowl of a stand mixer fitted with the paddle attachment mix the streusel ingredients until they are combined and have a coarsely crumbled texture. Transfer to a bowl and set aside.

Eggnog Cake

• In a medium bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon and cloves together and set aside.
• In the stand mixer bowl, add the butter, granulated and brown sugars. Mix until light and fluffy, about 3-5 minutes. Pour in the vanilla extract and continue to beating for 1 more minute.
• Add the eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed.
• Alternatively, add the dry ingredients and eggnog to the batter at low speed. Mix until just incorporated, and scrape the sides of the bowl as needed.
• Spoon half of the batter into the prepared loaf pan, sprinkle with crumble and then carefully spoon the remaining batter over the top and smooth. You can also reserve some of the crumble to sprinkle over the top of the loaf cake if desired.
• Bake for 45–55 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a serving platter and dusting with powdered sugar.