Eggnog Crumb Cake Recipe with buttery crumb topping, spiced cake, and eggnog glaze. A cozy holiday bake you’ll want again and again.

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I’ll admit something here: eggnog wasn’t exactly love at first sip for me. As a kid, it was this weird, mysterious holiday drink that only my uncle seemed to love, and honestly, I thought it smelled funny. Fast forward to a Christmas Eve a few years ago when a neighbor dropped off a homemade jug of it (yes, the boozy kind) and suddenly—boom—I understood. It wasn’t just a drink, it was a moment. Creamy, spiced, and unapologetically festive.

That’s when I got curious: what if I baked with it? One snowy morning, I whipped up this Eggnog Crumb Cake Recipe for brunch. Picture a kitchen that smelled like cinnamon heaven, me still in pajamas, trying not to burn the crumb topping because I was too busy humming along to Bing Crosby. By the time I cut it into squares, the cake was almost gone—my family picked at the crumbs before it even cooled. And honestly? That’s when I knew this cake was going to be a new tradition.

Why You’ll Love This Eggnog Crumb Cake Recipe?

I know what you’re thinking—“Another holiday cake?” But hang on. This one’s different.

• The crumb topping isn’t just a sprinkle; it’s a full layer, thick and buttery, the kind you eat with your fingers when no one’s watching.

• The eggnog glaze makes it feel like a celebration without you having to do anything fancy. Just whisk, drizzle, done.

• It’s festive without being too fussy. Honestly, it’s the kind of dessert you can take to a potluck and people will assume you spent hours on it.

And maybe the best part? It works for breakfast and dessert. I’ve eaten it with coffee at 9 a.m. and again with wine at 9 p.m. No regrets.

Ingredient Notes:

Let’s break it down—because every part of this Eggnog Crumb Cake Recipe pulls its weight.

• Eggnog – Don’t cheap out here. Full-fat, rich eggnog makes a world of difference.

• Brown sugar – Gives the crumb topping that caramel-like sweetness that reminds me of pecan pie vibes.

• Nutmeg & cinnamon – Non-negotiable. If you skip them, you’ve basically just made “vanilla cake with crumbs.”

• Sour cream – It’s the secret weapon. Moist, tangy, makes the cake feel like it’s from a bakery.

• Butter – Both salted and unsalted show up here. Don’t question it, just roll with it.

• Sprinkles – Totally optional, but hey, if you’ve got a container of holiday sprinkles hiding in the back of your pantry, this is their moment.

How To Make Eggnog Crumb Cake?

Step 1. The Crumb Topping
This is where it starts to smell like Christmas. Mix flour, brown sugar, spices, and salt, then pour in melted butter. Stir it with a fork until it forms those big, chunky crumbs that practically beg you to eat them straight from the bowl. (No shame if you do.)

Step 2. The Cake Batter
Whisk the dry ingredients first—flour, baking powder, soda, nutmeg, salt. In another bowl, beat butter and sugar until fluffy. Add your egg, then slowly mix in the eggnog, sour cream, and vanilla. Warning: it might look curdled at this stage. Don’t panic—it’ll come together. Add the dry mix, scrape the sides, and boom—your batter’s ready.

Step 3. Assemble and Bake
Spread that thick batter into a lined 8×8 pan. Sprinkle the crumb topping all over like you’re snowing it in. Bake until golden brown, about 40 minutes. If the top gets too dark, just toss a piece of foil on top. Crisis averted.

Step 4. The Glaze
While the cake cools (torture, I know), whisk powdered sugar, eggnog, and a pinch of cinnamon and nutmeg until smooth. Drizzle over the warm cake. Sprinkles? Yes, please. Slice once cooled—if you can wait that long.

Storage Options:

This cake actually gets better the next day, which makes it perfect for Christmas morning. Just cover it up and leave it on the counter for a day or two. Want it to last longer? Pop it in the fridge for up to five days. It also freezes like a champ—wrap slices tightly and thaw when you need a little holiday magic in February.

Variations and Substitutions:

Because sometimes you’ve got to work with what you have.

• Boozy twist – Add a splash of bourbon or rum to the glaze for adults-only vibes.

• Nutty topping – Stir in chopped pecans or walnuts for crunch.

• No eggnog? – Use heavy cream with a dash of nutmeg and cinnamon. Close enough.

• Gluten-free swap – A 1:1 gluten-free flour blend works just fine. The cake won’t mind.

What to Serve with Eggnog Crumb Cake?

This Eggnog Crumb Cake Recipe shines on its own, but pairing makes it even better:

• A big mug of coffee (obvious, but essential).

• Hot cocoa if you want to double down on cozy.

• Fresh fruit on the side if you need to feel slightly virtuous.

Frequently Asked Questions:

Can I make it the night before?
Absolutely. It actually tastes better after sitting overnight. The flavors meld, and the crumb softens just enough.

Can I use yogurt instead of sour cream?
Yep. Greek yogurt works great—it’s a little tangier, but it won’t mess up the texture.

Can I double the recipe?
Go for it. Just bake in a 9×13 pan and extend the bake time a little. Perfect for feeding a crowd or hoarding leftovers.

And that’s it—your new go-to Eggnog Crumb Cake Recipe. If you’ve been on the fence about eggnog, this cake might just win you over. And if you’re already a fan? Well, you’re about to find your new favorite holiday bake. So tell me—are you team eggnog, or do you sneak around it at the holiday party?

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Eggnog Crumb Cake Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Inactive time 30 minutes mins

A moist and spiced eggnog crumb cake topped with a buttery cinnamon crumble and drizzled with eggnog glaze—perfect for holiday mornings.

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12 Servings

Ingredients

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For the Crumb Topping

• 1 1/4 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 1/2 cup unsalted butter melted

For the Eggnog Cake

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1/3 cup eggnog room temperature
• 1/4 cup sour cream room temperature
• 2 teaspoons vanilla extract

For the Eggnog Glaze

• 3/4 cup powdered sugar
• 4 –5 tablespoons eggnog
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Sprinkles optional for garnish

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Instructions

 

Prepare the Crumb Topping

1. In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and mix with a fork until the ingredients form large crumbs. Set aside.

Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan with baking spray and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and mix until combined, scraping down the sides of the bowl as necessary.
3. Gradually add the eggnog, sour cream, and vanilla extract. The mixture may appear slightly curdled, but this is normal. Slowly fold in the dry ingredients until just combined. The batter will be thick.

Assemble and Bake

1. Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the surface. Bake for 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil.
2. Remove the cake from the oven and allow it to cool in the pan for 30 minutes.

Prepare the Glaze

1. While the cake is cooling, whisk together the powdered sugar, eggnog, cinnamon, and nutmeg until smooth. Drizzle the glaze over the warm cake and garnish with sprinkles if desired. Allow the cake to cool completely before slicing into squares.

Notes

To prepare this cake gluten free, substitute the all-purpose flour in both the crumb topping and cake batter with a high-quality 1:1 gluten-free baking flour. Ensure the baking powder, baking soda, and sprinkles (if using) are labeled gluten free. The texture may be slightly more delicate, but the flavor remains rich and festive.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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