Imagine waking up to the cozy spice and creamy warmth of holiday flavors all wrapped into one delightful treat—that’s exactly what this Eggnog Crumb Cake Recipe brings to your table. The crumbly topping paired with the luscious eggnog-infused cake makes it the perfect seasonal baked good that tastes like a festive hug in every bite.
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Why You'll Love This Recipe
This Eggnog Crumb Cake Recipe isn’t just another holiday dessert; it’s one I turn to when I want to impress friends or cozy up with a slice and a cup of coffee. Its balance of spicy, sweet, and creamy makes every bite memorable, plus the crumb topping adds that perfect textural contrast.
- Seasonal Flavor Boost: The use of eggnog and warm spices fills your kitchen with festive aromas and transforms this crumb cake into a holiday staple.
- Moist, Tender Cake: Thanks to sour cream and eggnog, the cake stays soft and flavorful—no dryness in sight.
- Easy to Make: Despite its impressive flavors, this recipe is straightforward and forgiving, even for baking beginners.
- Versatile Serving: Whether for breakfast, dessert, or a festive snack, this cake fits any occasion beautifully.
Ingredients & Why They Work
Every ingredient in this Eggnog Crumb Cake Recipe plays a crucial role—from the spices that evoke holiday feelings to the fats that keep it moist. Here’s a quick look at what makes them shine together and a few tips for picking the best versions.

- All-purpose flour: The base for both the crumb topping and cake, providing structure. I always sift mine for a finer crumb.
- Light brown sugar: Adds moistness and a subtle caramel depth to the crumb topping.
- Ground cinnamon and nutmeg: Classic warming spices that bring holiday cheer with every bite.
- Unsalted butter (melted and room temperature): Using unsalted lets you control salt levels; melted butter in the topping keeps it crisp, while room temp butter in the cake ensures fluffiness.
- Baking powder and baking soda: Work as leavening agents to give the cake a light rise and soft texture.
- Granulated sugar: Sweetens the cake without weighing it down.
- Egg: Helps bind ingredients and adds richness; room temperature means better mixing.
- Eggnog: The star ingredient—adds moisture, flavor, and that unmistakable seasonal vibe.
- Sour cream: Keeps the cake tender and moist while adding a subtle tang that balances sweetness.
- Vanilla extract: Amplifies all those cozy flavors for a well-rounded taste.
- Powdered sugar: Used in a quick glaze to finish the cake with a sweet, smooth shine.
- Sprinkles (optional): A festive touch that’s totally optional but so fun, especially if baking with little helpers.
Make It Your Way
I love tweaking this Eggnog Crumb Cake Recipe to match the vibe I'm going for, and you can too! It’s such a flexible base that you can personalize easily, whether you want it dairy-free or extra nutty.
- Dairy-Free Variation: I once swapped sour cream for coconut yogurt and used vegan butter. It turned out moist and flavorful, though the crumb topping was a tad softer.
- Nutty Twist: Adding chopped pecans or walnuts to the crumb topping gives it wonderful crunch and a richer flavor.
- Spice it Up: Sometimes I increase cinnamon and nutmeg slightly or add a pinch of cloves for an even deeper holiday spice note.
Step-by-Step: How I Make Eggnog Crumb Cake Recipe

Step 1: Prep the Crumb Topping
Start by mixing the flour, brown sugar, cinnamon, nutmeg, and salt in a bowl. Pour in the melted butter and stir with a fork until you have clumpy crumbs. It should look crumbly but hold together a bit when pressed—this is key to getting that satisfying crunchy topping texture.
Step 2: Mix the Cake Batter
In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. In your mixer, cream the room temperature butter with granulated sugar until fluffy. Beat in the egg, then mix in eggnog, sour cream, and vanilla extract. Slowly fold in the dry ingredients until just combined—overmixing can make the cake dense, so be gentle!
Step 3: Assemble and Bake
Pour the batter into your greased or parchment-lined pan. Sprinkle the crumb topping evenly over the batter—don’t be shy; a thick layer gives you those dreamy crunchy bites. Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Glaze and Garnish
Once the cake is cool, whisk powdered sugar, eggnog, cinnamon, and nutmeg to create a smooth glaze. Drizzle it over the top, and if you like, sprinkle with festive sprinkles for that extra holiday sparkle.
Top Tip
From my experience with this recipe, a few small tweaks can take your Eggnog Crumb Cake Recipe from great to unforgettable. Here are the best tips I've learned to help you nail it on your first try.
- Butter Temperature Matters: Make sure your butter for the cake batter is room temperature to get that light, fluffy texture—too cold and the batter won’t cream well.
- Don’t Skip Sifting: Sifting the flour and spices helps avoid lumps and ensures the crumb topping feels delicate, not gritty.
- Don’t Overmix the Batter: Stir until just combined. Overworking develops gluten and can make your cake tough.
- Crumb Layer is Key: Load on the crumb topping generously and spread it evenly so it bakes to a perfect, crunchy consistency.
How to Serve Eggnog Crumb Cake Recipe

Garnishes
I usually keep garnishes simple—a drizzle of the spiced glaze and a scattering of red and green sprinkles for festive flair. But feel free to add a dusting of powdered sugar or even a few chopped toasted nuts for an extra crunch and elegance.
Side Dishes
This cake pairs beautifully with a cup of hot coffee or tea, especially chai or cinnamon-spiced blends. If serving for brunch, a side of fresh fruit or a simple yogurt parfait complements its richness perfectly.
Creative Ways to Present
For holiday gatherings, I like to present the cake on a festive platter with some cinnamon sticks and star anise scattered around. If you want to get fancy, serve warm slices with a scoop of vanilla ice cream or whipped cream sprinkled with nutmeg for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
After the cake cools completely, I store leftovers in an airtight container at room temperature for up to 2 days. If your home is humid, pop it in the fridge to keep the crumb topping crisp, but bring it to room temp before serving.
Freezing
I’ve frozen this cake wrapped tightly in plastic wrap and foil with great success. It freezes well for up to 3 months. Just thaw overnight in the fridge and warm slightly before serving.
Reheating
To reheat, pop a slice in the microwave for about 15-20 seconds or warm in a low oven (about 300°F) for 5-8 minutes. This refreshes the crumb topping and brings out the cake’s softness.
Frequently Asked Questions:
Absolutely! Using store-bought eggnog works perfectly and makes this recipe super simple—just make sure to use the full-fat variety for best flavor and moisture.
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure it contains xanthan gum or a similar binder to keep the crumb cake’s texture just right.
Check with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs. Don’t worry if it looks slightly jiggly in the middle—it will firm up as it cools.
You can omit the crumb topping if you prefer a simpler cake, but the texture and flavor contrast will be less dynamic. If you skip it, consider dusting the cake with cinnamon sugar for a nice finish.
Final Thoughts
This Eggnog Crumb Cake Recipe holds a special place on my holiday baking list because it captures that warm, nostalgic feeling of the season. It’s a recipe I trust to bring smiles and cozy vibes to any gathering, and I hope you’ll find it as comforting and delicious as I do. Grab your mixing bowl and make a batch—the holiday magic is truly worth it!
Print
Eggnog Crumb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Crumb Cake is a festive holiday treat featuring a moist, spiced cake infused with creamy eggnog and topped with a sweet, cinnamon-nutmeg crumb topping and optional sprinkles. Perfect for gatherings and seasonal celebrations.
Ingredients
Crumb Topping
- 1 ¼ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon fine salt
- ½ cup unsalted butter, melted
Cake Batter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 large egg, room temperature
- ⅓ cup eggnog, room temperature
- ¼ cup sour cream, room temperature
- 2 teaspoons vanilla extract
Glaze
- ¾ cup powdered sugar
- 4 to 5 tablespoons eggnog
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Sprinkles, for garnish (optional)
Instructions
- Prepare the Crumb Topping: In a medium bowl, combine 1 ¼ cups flour, brown sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until mixture is crumbly. Set aside.
- Mix Dry Ingredients: In another bowl, whisk together 1 ½ cups flour, baking powder, baking soda, nutmeg, and salt.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the egg until combined. Then add eggnog, sour cream, and vanilla extract; mix well.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Assemble Cake: Pour the batter into a greased or lined baking pan. Evenly sprinkle the prepared crumb topping over the batter.
- Bake: Bake in a preheated oven at 350°F (175°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the cake bakes, whisk together powdered sugar, 4 to 5 tablespoons eggnog, cinnamon, and nutmeg until smooth and pourable.
- Glaze and Garnish: After the cake cools slightly, drizzle the glaze over the top. Garnish with sprinkles if desired.
- Serve: Allow the glaze to set for a few minutes, then cut into squares and serve.
Notes
- This cake is perfect as a holiday dessert or for festive brunch gatherings.
- You can substitute the sour cream with Greek yogurt for a tangier flavor.
- Ensure all refrigerated ingredients are at room temperature to achieve the best texture.
- Use full-fat eggnog for maximum richness and flavor.
- Sprinkles are optional but add a fun, festive touch for holiday presentations.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg


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