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FOR CAKE:
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Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray.
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In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. Set aside.
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In another small bowl, combine flours, baking powder, salt, nutmeg and remaining cinnamon, then whisk to combine. Set aside.
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In a large bowl, add butter, granulated sugar and remaining brown sugar and whisk until smooth. Whisk in eggs one a time, mixing until completely combined, then stir in vanilla extract. Stir in the flour mixture, mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the batter into the baking dish, then sprinkle the brown sugar/cinnamon mixture over top. Cover with remaining batter, gently using a spatula to spread over sugar if needed. Don't worry if some of the sugar peeks through. Top with the crumble below.
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FOR CRUMBLE:
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Combine all of the crumble ingredients in a bowl and mix until crumbly. Sprinkle evenly over cake, then bake in the preheated oven for 30-35 minutes, or until cake is set in the middle.
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While cake is baking, make glaze below. After removing cake from oven, immediately poke holes all throughout the cake with a toothpick, then drizzle glaze over top. Let cool for 15-20 minutes before cutting
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Note: You can use dairy or non-dairy eggnog in this recipe. In the last month I've made this with cow's milk eggnog and coconut milk eggnog - great result each time!
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FOR GLAZE:
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Whisk all glaze ingredients together in a small saucepan over medium heat, and allow to come to a boil. Reduce to a simmer and cook for 1-2 minutes, then remove from heat and let sit until cake is finished.
