A soft, moist, and easy-to-make coffee crumb cake recipe that is heavy on the crumbs. Everyone will love it!
I have been trying to make the perfect and I mean perfect coffee crumb cake and I finally nailed it. I am super excited to share this awesome coffee crumb cake recipe with you!
With a coffee cake it has to have a lot of crumbs – who doesn’t like the crumb? Every time I eat a piece, I always scrap off the crumbs and eat the moist cake first, and then I will tackle the crumbs and savor every last bite.
What can I say… I’m a crumbsaholic! Are you?
I know you will love this coffee crumb cake because it has mile-high crumbs and the cake part is super-moist. The super-moist part is from the buttermilk. Adding buttermilk to cupcakes and cakes always makes them super-moist – gotta love it!
Not only will you love the taste, but you will love it because it is one of the easiest coffee cake recipes ever – no mixer is required. You will only have to let it cool for a good 2 hours after it has finished baking – it will be hot.
For the recipe you will need buttermilk, you can use homemade or store-bought. I like to use homemade and add a teaspoon of vinegar to one cup of milk and let it sit for 10 minutes. Easy, right?
You will also need all-purpose flour, white granulated sugar, salt, unsalted butter (not fully softened, but still cold to the touch), baking soda, baking powder, an egg, brown sugar, and cinnamon.
I love this recipe because you will mix together the dry ingredients for the cake mixture and then remove 1 cup of the dry ingredients for the crumb topping. You will add brown sugar and cinnamon to the 1 cup of removed dry ingredients.
For the butter, you will want it to sit out until it softens up, but not fully. You still want the butter to be cold to the touch.
- 2 cups all-purpose flour
- 1 cup white granulated sugar
- 1 and 1/4 stick unsalted butter softened but cold to the touch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk room temperature*
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees and grease a 9-inch pie pan* with cooking spray or butter. Sprinkle flour on the bottom of the pan and tap out the excess. Set aside.
- In a large mixing bowl, mix together the flour and sugar. Cut in the butter with small pieces until it resembles course crumbs. Set aside 1 cup of the mixture and set aside.
- Mix in the salt, baking soda, and baking powder into the remaining flour mixer.
- Add in the room temperature buttermilk and egg and mix together. Add in the vanilla extract.
- Pour the cake mixture into the pan.
- Mix together the brown sugar and cinnamon in a medium bowl with the 1 cup of flour mixture removed.
- Sprinkle the crumb topping that you just mixed together onto of the cake. Bake for 45 minutes.
- Allow to cool at room temperature for 2 hours.
- Stores in an airtight container for one week.
- *You may use homemade buttermilk or store-bought. If using homemade add 1 teaspoon to the 3/4 cup.
- *If you do not have a 9-inch pie pan you can use an 9x9 square baking dish.
Other recipes you might enjoy:
Blueberry and Raspberry Muffins
Skinny Oatmeal Chocolate Chip Muffins
I love a good moist coffee crumb cake! The topping on this one looks incredible. The more crumbs, the better 🙂
The more crumbs, the better! So true, Ashley!
Coffee cake is one of my favorite weekend breakfasts. I especially like it when the topping is super crumbly, like this! I can’t wait to give this recipe a try. I also really like how you include a recipe overview, what a great idea!
Thanks, Jenna!
Love coffee cake and this one looks divine… will have to try this over the weekend. thank you!
This looks delicious! I love coffee cakes. I printed it. I love that I can do that. I gotta figure that one out. Visiting from Projected inspired.
Blessings, Diane
So glad you printed it, Diane! I cannot wait to make it again. 🙂
This looks like the perfect recipe, I’m always looking for sweets that are completely acceptable to eat for breakfast. I’m definitely pinning this one!
Thank you so much for pinning, Brittany!
This is one of my favorite coffee cakes. What a pretty presentation.
Thanks, Madonna!
I too have been looking for the perfect crumb cake recipe that reminds me of the ones I used to get back home from our NY/NJ bakery. I will definitely be trying this out as one of the prerequisites was always lots and lots of crumbs. Thanks for sharing on Wake Up Wednesdays.
Yes to crumbs! And thanks for doing all the hard and awesome work of nailing down the crumbliest coffee cake around. Looks amazing 🙂
Praise the crumbs!
It looks great! But 2 hours to cool?!?! There would be little pinches of cake missing by that point! 🙂
I know, it seems so long, but so worth it – trust me!
Stopping by from Craft Frenzy Friday. This recipe looks incredible!!!! Pinning!! Would love for you to stop by and share on The Wednesday Roundup Link Party! http://lemoinefamilykitchen.com/2014/04/the-wednesday-roundup-week-19-link-party/
I truly think nothing compares to a good coffee cake! it is by far my favorite coffee companion! and this one stands out with its lightness and ease .. other recipes usually include berries or nuts of some kind but i like this cuz it is simple and light! Thanks for sharing this on the pin junkie link party
I completely agree with you, Marwa.
My stomach is growling just looking at it! I love coffee cakes. I can’t wait to try my hand at making it.
You and me both, Loren!
I can not WAIT to make this! I want it right now. That’s a beautiful picture of it, too. It makes my mouth water.
Hope you get a chance to make it, Linda! Thank you so much! 🙂
Oh my goodness this is awesome.You nailed it on the one Chelsea! It is soooo moist and delicious with all the wonderful crumb toping.Mmmm! I I usually don’t write comments on here but had to on this one!! Done a LOT of baking too during our nearly 34 yrs of marriage. 🙂 Thank you for sharing your recipe!
Yay! Glad you enjoyed it, Sherry! I truly appreciate your comment and hearing which recipes you make! I hope you are have a great evening! 🙂
If I wanted to make more can I just double the ingredients? I’m having some family over and I just know that a 9-inch pie pan won’t be enough.
Hi Suaid! You should be able to.