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Eggnog Crumb Coffee Cake-With An Eggnog Glaze

Eggnog Crumb Coffee Cake

My Eggnog Crumb Coffee Cake is a wonderful holiday treat with a unique nutmeg icing. Perfect with a coffee at a December breakfast or brunch!
Course Dessert
Cuisine American
Keyword Coffee Cake, Eggnog Crumb Coffee Cake, Holiday Desserts
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 807kcal
Author Kathleen


For The Coffee Cake:

  • 1/2 Cup Butter Softened
  • 1 Cup Sugar
  • 2 Large Eggs
  • 1 Cup Eggnog
  • 1 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 3/4 Teaspoon Ground Nutmeg
  • 2 1/3 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

For The Crumb Topping:

  • 1/3 Cup Sugar
  • 1/3 Cup Brown Sugar
  • 1 Teaspoon Dried Ground Cinnamon
  • 1/2 Teaspoon Dried Ground Ginger
  • 1/2 Teaspoon Dried Ground Nutmeg
  • 1 Pinch Salt
  • 1/2 Cup Butter Melted
  • 1 1/2 Cups All Purpose Flour

For The Icing:

  • 2 Tablespoons Butter Melted
  • 3 Tablespoons Eggnog
  • 1 1/2 Cups Powdered Sugar


  • Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
  • In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
  • Spread batter into prepared pan. Tap pan on the counter to remove air bubbles. Set aside.
  • Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
  • Crumble crumb mixture into big pieces over top of unbaked coffee cake.
  • Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
  • Cool on the rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
  • Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.


Serving: 1/8 of the recipe | Calories: 807kcal | Carbohydrates: 115g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 511mg | Potassium: 295mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1100IU | Vitamin C: 0.8mg | Calcium: 160mg | Iron: 3.2mg