This Eggnog Coffee Cake with Brown Sugar Streusel is the ultimate holiday breakfast treat. Soft, tender cake is infused with creamy eggnog and spices, then topped with a buttery brown sugar streusel. Whether you serve it as a Christmas morning centerpiece, bring it to a holiday brunch, or enjoy it with your afternoon coffee, this festive cake captures all the flavors of the season in every bite!
A Quick Look At The Recipe
Recipe: Eggnog Coffee Cake with Brown Sugar Streusel
Ready In: 1 hour 15 minutes
Serves: 12 servings
Staple Ingredients: egg nog, brown sugar, flour, cinnamon, butter
What Makes It Special: light and airy cake, with the perfect coffee cake crumb! This is such a fun way to incorporate egg nog besides just drinking it. The streusel topping is super crunchy and buttery with the perfect spiced flavor.
This cake is light and airy from the AE Sour Cream and the AE Egg Nog gives a rich, creamy boost of flavor. Serve this coffee cake warm out of the oven with a cold glass of egg nog to get you in the holiday spirit! If serving over the holidays, go all out and serve with a scoop of vanilla or egg nog ice cream to tie everything together!
If you’re a coffee cake fan, you’ll love these spiced coffee cake cookies or my cinnamon walnut coffee cake. Another popular holiday brunch recipe is this baked pumpkin pecan French toast. Find all of my delicious cake recipes here for more inspiration!
Key Ingredients
- Granulated Sugar: Classic white sugar for sweetness and structure. You can swap in half light brown sugar for a deeper molasses note.
- Large Whole Eggs: Provide richness and bind the batter. Room temperature works best for even mixing.
- Vanilla Extract: Adds warm, aromatic flavor that complements the eggnog.
- Unsalted Butter (softened): Creates a tender crumb and rich flavor. If using salted, reduce added salt slightly.
- AE Egg Nog (any variety): The star of the recipe! Use your favorite AE Dairy Egg Nog, classic, light, or flavored.
- AE Sour Cream: Keeps the cake moist and adds a subtle tang to balance sweetness. Greek yogurt can be substituted.
- All-Purpose Flour: Provides structure and a soft texture. Spoon and level for accuracy.
- Brown Sugar: Sweetens and adds caramel notes, especially in the streusel topping.
- Ground Nutmeg: Warm spice that enhances the eggnog flavor. Freshly grated is best if you have it.
- Ground Cinnamon: Cozy spice that balances the nutmeg and adds depth.
How to Make the Egg Nog Cake
Let’s talk a little about how to make the Eggnog Coffee Cake with Brown Sugar Streusel (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients, fold in dry ingredients.
- Add batter to greased pan, top with streusel, bake, and enjoy!
- Preheat the oven to 350ºF. Grease a 9″ round baking pan with nonstick cooking spray.
- In a large bowl, mix together sugar and melted butter until well combined. Whisk in the egg nog, sour cream, and eggs until blended.
- To the wet ingredients, add in the dry ingredients and fold in to combine. The mixture will be slightly lumpy but shouldn’t have any large lumps.
- In a medium bowl, mix together the streusel topping ingredients until well mixed, the butter should be pea sized. Set aside.
- Spread the batter into the greased pan and sprinkle the crumble topping mixture evenly over the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and enjoy.
Rachel’s Chef Tips
- Mix gently: Stir the batter just until combined to keep the cake soft and tender.
- Prep the pan well: Grease and flour your baking dish so the cake releases easily after baking.
- Even out the streusel: Spread the crumble topping in an even layer for consistent texture and flavor.
- Check for doneness: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool before cutting: Let the cake rest so the slices hold their shape.
- Add a finishing touch: Serve with a dollop of fresh whipped cream or even a scoop of vanilla ice cream for a festive treat.
Serving Ideas & Variations
- Warm and cozy: Enjoy a slice fresh from the oven with a scoop of vanilla or eggnog ice cream.
- Classic topping: Add a swirl of fresh whipped cream for an extra festive finish.
- Double the crumble: Layer half the streusel in the middle of the batter and the rest on top for even more crunch.
- Holiday pairing: Serve with a cold glass of creamy eggnog to highlight the seasonal flavor.
Spiced Egg Nog Coffee Cake with Buttery Streusel Topping
Equipment
- 9" round cake pan, or spring form pan
Ingredients
For the Brown Sugar crumble topping:
- 1/2 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 3/4 cup All-purpose flour
- 1 teaspoon Ground nutmeg
- 1 tsp Ground cinnamon
- 1/2 cup Butter, room temperature
For the cake batter:
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 1 cup AE Egg Nog, any variety
- 1 cup AE Sour Cream
- 2 whole Large eggs
- 2 1/2 cups All-purpose flour
- 1/2 tsp Ground cinnamon
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 350ºF. Grease a 9" round baking pan with nonstick cooking spray.
- In a medium bowl, mix together the streusel topping ingredients until well mixed, the butter should be pea sized. Set aside.1/2 cup Brown sugar, 1/2 cup Granulated sugar, 3/4 cup All-purpose flour, 1 teaspoon Ground nutmeg, 1 tsp Ground cinnamon, 1/2 cup Butter
- In a large bowl, mix together sugar and melted butter until well combined. Whisk in the egg nog, sour cream, and eggs until blended.1 cup Granulated sugar, 1/2 cup Unsalted butter, 1 cup AE Egg Nog, 1 cup AE Sour Cream, 2 whole Large eggs
- To the wet ingredients, add in the dry ingredients and fold in to combine. The mixture will be slightly lumpy but shouldn't have any large lumps.2 1/2 cups All-purpose flour, 1/2 tsp Ground cinnamon , 1 1/2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt
- Spread the batter into the greased pan and sprinkle the crumble topping mixture evenly over the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and enjoy.
Notes
- Use room temperature ingredients: Softened butter, room temp eggs, and sour cream mix more smoothly and create a lighter cake.
- Don’t overmix the batter: Stir just until the dry ingredients disappear to avoid a dense texture.
- Check for doneness: Oven times vary, start with 45 minutes and add additional time as needed.
- Let it cool before slicing: This helps the streusel set and gives cleaner slices.
- Make ahead friendly: Bake the night before, cover tightly, and serve warm the next morning.
Nutrition
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Storage & Serving
- Room Temperature: Store leftover coffee cake covered tightly at room temp for up to 2 days.
- Refrigerator: For longer storage, keep in the fridge up to 5 days. Warm slices gently in the microwave before serving.
- Freezer: Wrap individual pieces in plastic wrap and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat.
- Serving: This cake is best enjoyed slightly warm with a dollop of whipped cream, a drizzle of glaze, or even alongside a cold glass of eggnog or hot coffee.
Recipe FAQs
Adding egg nog and sour cream to this cake ensures it stays light and moist, while still staying airy and not to dense.
Yes! You can bake the cake the night before, cover it tightly, and serve the next day. A quick warm-up in the oven (300°F for 10–15 minutes) or a few seconds in the microwave brings back that fresh-baked flavor.
Yes! AE Milk Nog or flavored varieties work just as well — they’ll just give the cake a slightly different flavor profile.
Sour cream keeps the cake moist and tender, but plain Greek yogurt is a great substitute.
Yes! Wrap individual slices in plastic wrap, then store in an airtight container in the freezer for up to 2 months. Thaw in the fridge and reheat before serving.
Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking 5 minutes before the suggested bake time ends.
Tools I Find Helpful
- Springform Pan: this is my go to pan for cakes, it easily releases for decorating and slicing!
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
