Crumb Top Coffee Cake
Indulge in the ultimate breakfast treat with this Crumb Top Coffee Cake, a classic recipe that combines light, buttery cake with an irresistible cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or as a coffee companion, this easy-to-make cake features pantry staples like all-purpose flour, brown sugar, and cinnamon, while the velvety crumb topping adds a delightful crunch. With just 15 minutes of prep time and a baking time of 35 minutes, this crowd-pleaser is ready to serve in under an hour. For added flair, finish with a dusting of powdered sugar, making this homemade coffee cake as visually stunning as it is delicious. Whether you’re hosting a gathering or enjoying a quiet morning, this recipe is a must-have for any coffee cake lover!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Light brown sugar, packed
- 2 teaspoons Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 1.25 cups All-purpose flour (for the crumb topping)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch (or 9x9-inch) baking dish.
In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Add 1/2 cup of melted unsalted butter, 3/4 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it into an even layer.
To make the crumb topping, combine 1 cup of packed brown sugar, 2 teaspoons of cinnamon, 1/2 cup of softened unsalted butter, and 1 1/4 cups of all-purpose flour in a medium bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the cake batter.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool slightly before serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 52.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
