Y*mmy: Coffee Crumb Cake

Last week I decided to make breakfast for the office (nice, right?). Since I prefer to sleep in as late as possible, I wanted something I could make ahead but would be tasty with my morning coffee. What could be more perfect than this tasty recipe for…wait for it…Coffee Crumb Cake?! Not only was the recipe super simple to make, it was super moist and tasty – perfect for breakfast! (smile)

Coffee cake, baking, recipe

Gather your ingredients


Crumb Toppingย 
2 1/2 cups all-purpose flour
1 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 teaspoon almond extract

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

Coffee cake, baking, recipe

Looks good going in!


Make the topping
Whisk together the flour, sugar, salt and cinnamon. Make a well in the center of the mixture and set aside.
Melt the butter in the microwave on 50% power until just melted. Stir in the vanilla and almond extracts. Pour the melted butter mixture into the well in the center of the flour mixture.ย  With a fork, gradually pull the flour mixture in to the butter. Continue to combine until the butter is absorbed and thereโ€™s a uniformly moistened crumb mixture. If texture of crumb topping is too small, gently squeeze small clumps together to make large crumbs ranging in size according to your preference. Set aside.

Make the cake
In a small bowl whisk together the flour, baking soda, salt and baking powder. Set aside.
In a medium bowl, cream the butter and sugar together with a mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. Add the flour mixture to the sour cream mixture and beat on low until just combined, do not over mix.

Pour the batter into a well-greased 9×13-inch pan and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake or 30-35 minutes at 350 degrees. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are light golden brown and slightly pulling away from the edge of the pan. Dust with confectioners’ sugar, if desired.

*Adapted from original recipe found here.

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