Thank you—truly—for coming back into this cozy baking space with me. Every time you show up ready to whisk, fold, sprinkle, or taste-test, it feels like we’re sharing a little moment of warmth together. And today’s recipe? Oh, it’s holiday magic in every square. This Eggnog Crumb Cake is tender, spiced, buttery, and layered with a thick, cinnamon-nutmeg crumb that makes every bite feel like December wrapped in a blanket. I promised you festive, and here’s the proof!
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Overview of Recipe Content
This cake takes everything lovable about crumb cake and infuses it with classic eggnog flavor—warm spices, creaminess, and just the tiniest hint of nostalgia. A thick layer of crumb topping gives it bakery-level indulgence, and the glaze adds the perfect finishing drizzle.
Why You’ll Love This Recipe
- Ultra-soft crumb with rich eggnog flavor
- Thick, spiced, buttery crumb topping (the best part!)
- Simple ingredients, big warm holiday energy
- Perfect for brunch, dessert, or gifting
- Smells incredible as it bakes—your house becomes instant holiday heaven
What Does Eggnog Crumb Cake Taste Like?
Imagine a soft, tender vanilla cake infused with creamy eggnog and warm nutmeg… topped with a cinnamon-nutmeg-sugar crumble that’s buttery and crisp on the edges. Then a silky eggnog glaze drizzled over the top? Pure holiday bliss. Sweet, spiced, cozy—anything but boring!!
Benefits of This Recipe
- Great make-ahead option
- Stays moist for days
- Easy to slice and serve
- A fantastic holiday brunch centerpiece
- Adaptable with extra spices or mix-ins
Ingredients
Crumb Topping
- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp fine salt
- 1/2 cup unsalted butter, melted
Eggnog Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, room temp
- 1/2 cup granulated sugar
- 1 large egg, room temp
- 1/3 cup eggnog, room temp
- 1/4 cup sour cream, room temp
- 2 tsp vanilla extract
Eggnog Glaze
- 3/4 cup powdered sugar
- 4–5 tbsp eggnog
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Sprinkles (optional)
Tools You’ll Need
- 8×8-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Whisk
- Cooling rack
Additions & Substitutions
Additions
- Add 1/4 cup finely chopped pecans to the crumb topping
- Mix 1/2 tsp rum extract into the batter for “boozy” flavor
- Fold in white chocolate chips for sweet creaminess
- Dust the finished cake with extra cinnamon sugar
Substitutions
- Use Greek yogurt instead of sour cream
- Swap eggnog with heavy cream + extra nutmeg
- Replace butter in the crumb topping with browned butter for deeper aroma
How to Make Eggnog Crumb Cake
Step 1 — Make the Crumb Topping
Mix flour, brown sugar, cinnamon, nutmeg, and salt.
Stir in melted butter until large, soft crumbles form. Set aside.
Step 2 — Prep the Cake Pan
Preheat oven to 350°F (175°C).
Grease an 8×8-inch pan and line the bottom with parchment paper.
Step 3 — Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, nutmeg, and salt.
Step 4 — Cream the Butter & Sugar
Beat butter and sugar until light and fluffy.
Add the egg, then eggnog, sour cream, and vanilla.
(The batter may look curdled—that’s normal!)
Step 5 — Add Dry Ingredients
Gradually mix in the flour mixture.
The batter will be thick—spread evenly into the prepared pan.
Step 6 — Add the Crumble
Sprinkle the crumb topping evenly over the batter.
Step 7 — Bake
Bake 40 minutes, or until a toothpick comes out mostly clean.
Cover loosely with foil if browning too quickly.
Let rest for 30 minutes.
Step 8 — Glaze
Whisk powdered sugar, eggnog, cinnamon, and nutmeg until smooth.
Drizzle over warm cake.
Garnish with sprinkles if desired.
Cool completely before slicing.
What to Serve With Eggnog Crumb Cake
- Hot coffee or espresso
- Chai or spiced tea
- Fresh berries
- Warm caramel sauce on the side
- Vanilla bean ice cream for extra indulgence
Tips for Success
- Room temperature ingredients help the batter come together smoothly.
- Don’t skimp on the crumb layer—it’s meant to be thick and generous!
- For a deeper flavor, lightly toast the spices before mixing.
- Let the cake cool fully so slices hold their shape.
- Drizzle glaze while the cake is warm so it soaks in just the right amount.
Storage Instructions
- Room temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Freeze slices (without glaze) for up to 2 months, then glaze before serving
General Information
- Yield: 9 large squares or 12 smaller squares
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Inactive Time: 30 minutes
- Allergens: Wheat, Eggs, Gluten, Milk
- Rating: ⭐ 4.8 (8 reviews)
Frequently Asked Questions
Can I double this recipe?
Yes! Use a 9×13 pan and begin checking around 45 minutes.
Why does my batter look curdled?
That’s normal when mixing eggnog and sour cream into butter—it smooths out once dry ingredients are added.
Can I make this ahead?
Absolutely—it tastes even better the next day.
Can I add a streusel AND glaze?
Yes! The more crumble + glaze, the merrier.
Conclusion
This Eggnog Crumb Cake is everything the holidays taste like—warm, cozy, sweet, and wrapped in nostalgic spice. Whether you bake it for Christmas morning, a winter brunch, or a cozy dessert night, it’s sure to become a seasonal favorite.
If you love festive bakes, try next:
- Cinnamon Streusel Coffee Cake
- Gingerbread Loaf with Vanilla Glaze
- Spiced Eggnog Cupcakes
Join the Fun!
If you bake this gorgeous cake, please leave a review—and share your festive photos on Pinterest! I’m kicking myself for not photographing my last sparkly-sprinkled batch, so I’d love to see yours.
Nutritional Information (Approx. per square)
- Calories: ~320
- Fat: 15g
- Carbs: 42g
- Protein: 3g
Enjoy every warm, spiced, crumbly bite! 🎄✨
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