This Coffee Cake with Crumb Topping is the perfect brunch, breakfast, or dessert treat! A tender buttery cake with a cinnamon middle ribbon and a crunchy cinnamon crumble on top. It’s easy to make and more satisfying than store-bought versions.
Coffee cake is a versatile favorite—great for sharing at brunch, bringing to a potluck, or enjoying with your morning coffee. This version delivers a soft, buttery crumb, a ribbon of cinnamon-sweet filling, and a crunchy topping that contrasts perfectly with the tender cake.
This Coffee Cake Recipe Is:
- Ultra soft and moist
- Buttery with a crunchy crumb topping
- Filled with brown sugar and cinnamon flavor
- Perfect for sharing
- Great for brunch, breakfast, or dessert
Ingredients For Coffee Cake with Crumb Topping
All purpose flour: Provides structure for the cake and is used in the crumb topping.
Baking powder and baking soda: Leavening agents that make the cake light and fluffy.
Salt: Enhances flavor—don’t omit.
Butter: Adds richness and tenderness; used in both cake and topping.
Sugar and brown sugar: White sugar sweetens the batter while brown sugar provides a deep, caramel-like flavor for the middle and topping.
Eggs: Add moisture and help bind the cake together.
Vanilla: Adds warm, sweet flavor.
Sour cream: Keeps the cake moist and gives it a tender, slightly denser crumb than a typical sponge.
Cinnamon: Essential for the cinnamon ribbon and the crumb topping.
Three Components
Buttery Cake:
This cake is made from scratch but is straightforward. The batter is thick—this is normal. Start by creaming room-temperature butter and sugar until light and fluffy. Add the eggs and vanilla, mixing just until combined and scraping the bowl as needed. Alternate adding the flour mixture and sour cream in thirds, mixing after each addition and scraping the bowl so everything incorporates evenly.
Cinnamon Middle Layer:
Combine packed brown sugar, ground cinnamon, and a pinch of salt. Spread half the batter into a lightly greased 9×13 pan, then evenly sprinkle the cinnamon sugar mixture over the batter.
Crumb Topping:
Mix flour, packed brown sugar, melted butter, cinnamon, and salt until combined. Carefully spread the remaining batter over the cinnamon layer, then sprinkle the crumb topping across the surface and press lightly so it adheres.
Optional Vanilla Icing
A simple vanilla icing makes this cake even more irresistible: whisk powdered sugar with a small amount of milk until smooth, then drizzle over the cooled cake. If you prefer, serve with whipped cream, ice cream, or a caramel drizzle for variety.
Common Questions
Does coffee cake taste like coffee? No—despite the name, coffee cake usually contains no coffee. It’s named for being a cake served alongside coffee.
How should I store coffee cake? Store completely cooled and covered at room temperature for up to 3–4 days to keep it moist.
Can I freeze coffee cake? Yes. Wrap completely cooled cake in plastic wrap, then in heavy-duty foil. Freeze up to 2 months and thaw overnight at room temperature.
Why did my coffee cake turn out dry? Overbaking is the most common reason. Also, it will start to dry out after a few days if not stored properly.
Tips and Suggestions
- Thick batter is normal for coffee cake—don’t worry.
- Use a greased offset spatula to help spread the top layer of batter without tearing the cinnamon ribbon.
- Use real butter, not margarine, for the best flavor and texture.
- You can substitute Greek yogurt or full-fat plain yogurt for sour cream; avoid low-fat or nonfat versions for best results.
- The salt in the filling and topping balances sweetness; reduce it if you prefer less salt.
Coffee Cake with Crumb Topping
Ingredients
Middle Layer:
- ½ cup (100g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Crumb Topping:
- ¾ cup (12 tablespoons) unsalted butter, melted
- 1½ cups (215g) all purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Cake:
- 3 cups (425g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, soft
- 1½ cups (325g) sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1¾ cup (420g) sour cream
Instructions
Middle Layer:
- Combine the brown sugar, cinnamon, and salt in a small bowl; set aside.
Crumb Topping:
- Mix the melted butter, flour, brown sugar, cinnamon, and salt until evenly combined; set aside.
Cake:
- Preheat the oven to 350°F (177°C). Lightly grease a 9×13 baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using a mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until just combined; scraping the bowl as needed.
- Add one-third of the flour mixture, mix until just combined, then add one-third of the sour cream and mix. Repeat twice more, ending with the sour cream. Scrape the bowl so the batter is uniform.
- Spread half the batter into the prepared pan. Sprinkle the reserved middle-layer cinnamon mixture evenly over the batter. Gently spread the remaining batter over the cinnamon layer. Sprinkle the crumb topping across the top and press very lightly so it adheres.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing. If desired, drizzle with vanilla icing.
Notes
- Storage: Store covered at room temperature for 3–4 days.
- Freezer friendly: Wrap cooled cake in plastic wrap and heavy-duty foil; freeze up to 2 months. Thaw at room temperature overnight.
- Do not substitute margarine for butter for best texture and flavor.
- Greek yogurt or full-fat plain yogurt can replace sour cream; avoid low-fat or nonfat versions.
- Vanilla icing: Combine ½ cup powdered sugar with 2–3 teaspoons milk until smooth, then drizzle over cooled cake.
Nutrition
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