Christmas Streusel Crumble Cake – Easy Homemade Holiday Dessert

Posted on November 23, 2025

Christmas Streusel Crumble Cake - featured image

Introduction

The smell of cinnamon, butter, and brown sugar swirling together in the oven is one of my favorite parts of the holiday season. There’s something about that sweet, nutty aroma that instantly makes the whole house feel like Christmas morning. The first time I baked this Christmas Streusel Crumble Cake, I remember standing by the oven door, impatiently peeking through the glass as the crumbly golden topping bubbled and crisped. When it came out, the top cracked just enough to reveal a soft, spiced cake underneath — the kind that melts in your mouth and makes you forget about the winter chill outside.

This recipe came to me years ago when I was trying to recreate the cinnamon coffee cake my grandmother used to make every Christmas Eve. She never wrote it down (of course), so one snowy weekend, I decided to wing it. A few tweaks later — more brown sugar here, a dash of nutmeg there — and this cozy crumble cake was born. My family couldn’t stop picking at the streusel topping as it cooled (I can’t blame them, really). That buttery, spiced crumble layer is downright irresistible.

Now it’s our Christmas tradition. Every December, I bake at least two of these: one for the family, and one for gifting (because if I didn’t, my husband would not share). Honestly, this Christmas Streusel Crumble Cake feels like a warm hug in dessert form — soft, crumbly, and full of nostalgic comfort. It’s perfect for brunches, potlucks, or simply for curling up with a slice and a mug of cocoa by the tree. After testing it for the “sake of research” more times than I’ll admit, I can promise you — this cake belongs in your holiday rotation. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

There’s something magical about a cake that’s simple enough to make on a whim yet special enough to serve at your holiday table. This Christmas Streusel Crumble Cake hits that sweet spot perfectly. It’s cozy, festive, and ridiculously easy — even if you’re not much of a baker. Over the years, I’ve tested countless versions of this cake, and this one wins every time. Here’s why you’ll fall in love with it too:

Quick & Easy: Comes together in under an hour, making it perfect for last-minute guests or spontaneous baking cravings.
Simple Ingredients: You probably have everything in your pantry already — flour, sugar, butter, eggs, and a few warm spices. No fancy ingredients required.
Perfect for the Holidays: Ideal for Christmas brunch, cozy winter mornings, or as a thoughtful homemade gift wrapped in parchment and ribbon.
Crowd-Pleaser: Whether it’s kids sneaking crumbs or adults going back for seconds, this cake never lasts long.
Unbelievably Delicious: The combination of tender cake and buttery streusel crumble is pure comfort food bliss.

What sets this version apart is the balance. The crumble isn’t too sweet, the spices are just right, and the cake stays moist for days thanks to a touch of sour cream. It’s the kind of dessert that makes people ask for the recipe after the first bite. The texture — soft cake with a crispy, caramelized top — just feels like Christmas. And honestly, it’s the easiest way to impress guests without breaking a sweat. Whether you serve it warm with whipped cream or dusted with powdered sugar, this cake brings that nostalgic, heartwarming holiday flavor everyone craves.

What Ingredients You Will Need

This Christmas Streusel Crumble Cake relies on simple, cozy ingredients — the kind that make your kitchen smell like a bakery on Christmas morning. Nothing fancy, just good, classic staples that work together beautifully.

For the Cake:

2 cups (250g) all-purpose flour – spooned and leveled
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional but adds warmth)
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
¼ cup (50g) light brown sugar, packed
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup (240g) sour cream (or Greek yogurt for a lighter touch)

For the Streusel Crumble:

¾ cup (95g) all-purpose flour
½ cup (100g) light brown sugar
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
⅛ tsp salt
½ cup (115g) unsalted butter, melted
½ cup (60g) chopped pecans or walnuts (optional but highly recommended)

For Serving (Optional):

Powdered sugar for dusting
Whipped cream or vanilla ice cream

You can substitute the sour cream with buttermilk if that’s what you have on hand — it gives the cake a slight tang that pairs perfectly with the crumble. If you’re baking for someone with nut allergies, simply skip the nuts; the streusel will still be wonderfully crunchy. I usually reach for King Arthur or Bob’s Red Mill flour because their consistency is always reliable. And if you want to give it a festive twist, toss in a handful of dried cranberries or chopped apples to the batter before baking.

Equipment Needed

You don’t need a professional kitchen setup to make this cake. Most of these items are probably already in your cabinets:

9-inch (23cm) round cake pan or springform pan – makes for easy removal
Mixing bowls – one large for the batter and a smaller one for the streusel
Electric hand mixer or stand mixer – though you can mix by hand if you’re feeling old-fashioned
Measuring cups and spoons – accuracy counts for baking
Rubber spatula – for scraping every last bit of batter
Whisk – to combine the dry ingredients evenly
Cooling rack – lets your cake set properly without getting soggy

Pro tip: If you use a springform pan, line the bottom with parchment paper — it’ll make transferring the cake to a plate a breeze. And if you’re baking often, investing in a good quality hand mixer will make your life so much easier (trust me, I learned that after my first cheap one gave out mid-batter).

Preparation Method

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper. This helps the cake release cleanly after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy — about 2–3 minutes. The mixture should look pale and airy.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
Combine Wet and Dry: Add the dry ingredients in three parts, alternating with the sour cream. Start and end with the dry mix. Mix until just combined; overmixing can make the cake dense.
Make the Streusel: In a smaller bowl, combine flour, sugars, cinnamon, and salt. Pour in the melted butter and stir with a fork until large crumbs form. Mix in the chopped nuts if using.
Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle one-third of the streusel over the top. Add the remaining batter, smoothing it gently, then top with the remaining streusel.
Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and crisp.
Cool: Let the cake cool in the pan for about 15 minutes before transferring to a cooling rack. The aroma will tempt you, but letting it rest helps the crumble set perfectly.
Serve: Dust with powdered sugar before serving. It’s especially good slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

If your crumble seems too wet, add a little more flour. Too dry? Drizzle in an extra tablespoon of melted butter. The goal is a crumbly, sandy texture that clumps easily when squeezed. And remember, your cake might crack slightly on top — that’s totally normal and actually adds charm.

Cooking Tips & Techniques

After making this Christmas Streusel Crumble Cake more times than I can count, I’ve learned a few tricks to guarantee perfect results every time:

Room Temperature Ingredients: Always use softened butter and room-temperature eggs. Cold ingredients don’t mix as smoothly and can cause uneven texture.
Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, which can make the cake tough.
Use Fresh Spices: Old cinnamon loses flavor. Check your spice jars — fresh spices make all the difference in aroma and taste!
Check Early: Ovens vary, so start checking the cake at 35 minutes. If the top browns too fast, loosely cover with foil.
Let It Cool Properly: It’s tempting to cut into it hot, but the crumb needs time to firm up for that perfect slice.

One time I skipped the cooling step and ended up with a slightly sunken middle — lesson learned. Also, if you like a thicker crumble, double the streusel portion. You can’t really go wrong with extra crumble, can you? And if you want your kitchen to smell extra festive, add a pinch of ground cloves or ginger to the batter. It gives the cake that unmistakable holiday spice warmth.

Variations & Adaptations

This cozy cake is wonderfully flexible — you can tweak it to fit your preferences or dietary needs:

Fruit-Filled: Add a layer of chopped apples, pears, or cranberries between the batter layers for a juicy surprise.
Gluten-Free: Substitute with a 1:1 gluten-free baking blend. I’ve tried it with Bob’s Red Mill, and it turned out beautifully moist.
Dairy-Free: Use coconut oil in place of butter and dairy-free yogurt instead of sour cream. The flavor stays rich and comforting.
Chocolate Twist: Sprinkle mini chocolate chips in the middle layer for a holiday-meets-dessert hybrid that kids adore.
Mini Loaves: Bake the batter in small loaf pans for gifting. Tie them with twine and a cinnamon stick for a charming homemade present.

Personally, I love adding a handful of diced apples and a sprinkle of orange zest to mine — it gives a bright, fruity lift that balances the sweetness. You can even drizzle a simple glaze on top for extra holiday sparkle. Just mix powdered sugar with a bit of milk and vanilla and lightly drizzle once the cake cools.

Serving & Storage Suggestions

Serve this Christmas Streusel Crumble Cake slightly warm — that’s when it’s at its best. Pair it with a hot cup of coffee, cocoa, or even spiced tea. For presentation, a dusting of powdered sugar or a drizzle of glaze makes it look like it came straight out of a bakery window.

Leftovers (if you have any) keep beautifully. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. To reheat, place a slice in the microwave for about 15 seconds — just enough to soften the butter crumble again. For longer storage, freeze individual slices wrapped tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

Honestly, the flavor deepens after a day, making it even better the next morning. It’s a great make-ahead dessert for busy holiday schedules.

Nutritional Information & Benefits

Each slice of this Christmas Streusel Crumble Cake (based on 10 servings) contains approximately 340 calories, 16g of fat, 45g of carbohydrates, and 4g of protein. While it’s definitely an indulgent treat, it’s made with real ingredients — butter, eggs, and flour — rather than processed mixes. You can feel good knowing exactly what’s in every bite.

The cinnamon and nutmeg not only bring warmth and flavor but also have natural anti-inflammatory properties. And if you include nuts, you’ll add heart-healthy fats and a satisfying crunch. It’s not a “health food,” but in moderation, it’s a comforting, wholesome dessert that feels nourishing for the soul as much as the body.

Conclusion

If you’re looking for a holiday dessert that’s simple, cozy, and guaranteed to impress, this Christmas Streusel Crumble Cake is it. It’s rich without being heavy, spiced without being overpowering, and so easy you’ll wonder why you haven’t been making it every December. My family requests it year after year — and now it’s one of our favorite seasonal traditions.

Give it your own twist with fruit, glaze, or extra crumble on top. No matter how you make it, it’s bound to bring smiles, warmth, and that unmistakable holiday magic to your table. If you try it, let me know in the comments — I’d love to hear how it turned out or what personal spin you added. Merry baking, friends, and may your kitchen smell like Christmas all season long!

FAQs

Can I make this cake ahead of time?

Yes! You can bake it a day or two ahead. Just store it covered at room temperature and reheat slightly before serving for that fresh-baked aroma.

Can I freeze Christmas Streusel Crumble Cake?

Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.

What can I use instead of sour cream?

Greek yogurt works perfectly as a 1:1 substitute. It keeps the cake moist and tender.

Can I make this without nuts?

Yes, simply omit them. The streusel will still be crunchy and delicious.

What’s the best way to reheat leftovers?

Microwave individual slices for about 15 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes. It’ll taste freshly baked again!