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Easy Eggnog Crumb Cake Recipe

Easy Eggnog Crumb Cake Recipe

Soft, tender crumb cake scented with eggnog and warm spices. A buttery streusel and creamy eggnog glaze finish every slice.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 10 tbsp unsalted butter, melted crumb topping
  • 0.75 cup light brown sugar crumb topping
  • 0.25 cup granulated sugar crumb topping
  • 1.5 cup all-purpose flour crumb topping
  • 1 tsp ground cinnamon crumb topping
  • 0.5 tsp ground nutmeg crumb topping
  • 0.25 tsp fine salt crumb topping
  • 2 cup all-purpose flour cake batter
  • 1.5 tsp baking powder cake batter
  • 0.25 tsp baking soda cake batter
  • 0.5 tsp fine salt cake batter
  • 0.75 tsp ground nutmeg cake batter
  • 0.5 cup unsalted butter, softened cake batter
  • 0.85 cup granulated sugar cake batter
  • 0.5 cup beaten eggs about 2 large; cake batter
  • 0.5 cup sour cream cake batter
  • 1.25 cup eggnog cake batter
  • 2 tsp vanilla extract cake batter
  • 0.5 tsp rum extract optional; cake batter
  • 1 cup powdered sugar glaze
  • 3 tbsp eggnog glaze
  • 0.25 tsp vanilla extract glaze
  • 0.125 tsp ground nutmeg glaze

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease and line a 9x13-inch pan with parchment.
  • Stir brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt for the crumbs.
  • Drizzle in melted butter and toss until clumps form. Chill the crumbs while you make batter.
  • Whisk flour, baking powder, baking soda, salt, and nutmeg for the batter.
  • Cream softened butter and sugar until light and fluffy.
  • Beat in the eggs, vanilla, and rum extract until smooth.
  • Mix in half the dry mix, then eggnog and sour cream. Finish with remaining dry mix.
  • Spread batter in the pan. Scatter crumbs evenly on top and press lightly to adhere.
  • Bake 35–42 minutes, until a tester comes out clean and crumbs are golden.
  • Cool on a rack for 20 minutes.
  • Whisk powdered sugar, eggnog, vanilla, and nutmeg into a thick glaze. Drizzle over warm cake.

Notes

Try stirring 1/2 cup chopped pecans into the crumb topping for crunch, or add a splash of bourbon to the glaze. Store covered at room temperature for 2 days, or refrigerate up to 5 days. The cake freezes well for 2 months without the glaze.
This recipe is an original creation inspired by classic Easy Eggnog Crumb Cake Recipe flavors. All ingredient ratios and instructions are independently developed.