Crumb Coffee Cake


I love a good coffee cake with my coffee on Saturday morning. But there is no need to wait until Saturday morning to enjoy this Crumb Coffee Cake.



The Crumb topping makes this coffee cake a little fancier than the Sour Cream Coffee Cake recipe already on my blog. There is something classic about a Crumb Coffee Cake and this one has the perfect ratio of crumb to cake. The cake is light and fluffy and the crumb topping is full of wonderful things like brown sugar and cinnamon.


Buttermilk makes the cake extra moist and I know I’ve already mentioned it, but just take a look at how thick that crumb topping is.


Now for those of you who don’t like the idea of getting up extra early in the morning to bake a cake for breakfast,  you’ll be very glad to know that this cake tastes even better the next day.


 Crumb Coffee Cake


1 tablespoon flour, for coating the pan
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 teaspoon salt
10 tablespoons unsalted butter, cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 large egg
2 teaspoons vanilla
2/3 cup brown sugar
2 teaspoons cinnamon

  1. Preheat oven to 350. Spray an 8×8 or 9×9 inch pan with cooking spray and sprinkle with 1 tablespoon of flour, rotating the pan until the bottom and the sides are coated with flour.
  2. In a large bowl, whisk together the flour, sugar, and salt. Then cut in the butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture to use for the topping.
  3. To the remaining flour mixture, add the baking powder and baking soda. Add in the buttermilk, egg, and vanilla. Mix everything together using a hand held or stand mixer, since the batter will be very thick, for 2 full minutes or until it is light and smooth. Pour the mixture into the prepared pan.
  4. To the reserved flour, add the brown sugar and cinnamon. Use a fork to combine and sprinkle the crumbs over the batter and press slightly so that they stick.
  5. Bake the cake for 20-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean.


Adapted from a recipe found on Sally’s Baking Addiction. I use a different pan size and adjusted the baking time. 

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