Eggnog Crumb Cake Recipe
A moist and spiced eggnog crumb cake topped with a buttery cinnamon crumble and drizzled with eggnog glaze—perfect for holiday mornings.
12 Servings
Ingredients
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
Instructions
Prepare the Crumb Topping
- 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
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan with baking spray and line the bottom with parchment paper.
- 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.
- 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
- 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.
- Remove the cake from the oven and allow it to cool in the pan for 30 minutes.
Prepare the Glaze
- 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.