Okay, real talk: I’m a crumb topping FIEND. If I could just eat crumb topping for every meal, I totally would. Anyone else with me? That’s why I’m SO excited to share this super crumb coffee cake recipe from scratch. It’s seriously the answer to all my crumb-loving prayers!
I actually adapted this recipe from my all-time favorite baking cookbook (you know, the one with all the splatters and dog-eared pages?). I saw their coffee cake recipe and thought, “Needs more crumb!” So, I went a little crazy. And trust me, it was the BEST decision. If you love coffee cake – like, *really* love coffee cake – then this is the recipe for you!
Why You’ll Love This Super Crumb Coffee Cake Recipe From Scratch
Seriously, what’s not to love? This coffee cake is unbelievably moist, and it’s LOADED with crumb topping – like, a ridiculous amount! Plus, it’s actually pretty easy to make (don’t let “from scratch” scare you!). It’s perfect for breakfast, brunch, or dessert – seriously, whenever you need a little homemade goodness in your life. You’re gonna be obsessed!
Gather Your Ingredients for the Super Crumb Coffee Cake Recipe From Scratch
Alright, let’s get our ingredients together! You’ll need your usual suspects: flour (spooned & leveled, please!), sugar, salt, baking powder & soda. Don’t forget the buttermilk, egg, vanilla, cinnamon, and the *star* of the show: lots of butter! Oh, and brown sugar for that amazing crumb.
How to Make Super Crumb Coffee Cake Recipe From Scratch: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, even though it’s from scratch, it’s totally doable. Just follow these steps, and you’ll be swimming in super crumb coffee cake in no time!
Preparing the Pan
First, we gotta get our pan ready. Preheat that oven to 350°F (177°C) – gotta have it nice and hot! I like to use a springform pan, but you do you. Grease it *really* well with cooking spray or butter. Then, sprinkle a little flour in there and tap out the extra. This’ll keep the cake from sticking, which is a major win!
Making the Crumb Topping for the Super Crumb Coffee Cake Recipe From Scratch
Now for the BEST part: the crumb! Grab a big bowl and mix together your flour, sugar, and salt. Then, cut in that cold butter. The butter *needs* to be cold, like straight-from-the-fridge cold. Use a pastry blender or just mash it with a fork until you have coarse crumbs. Put a cup of this crumb mixture in the fridge – this is important! We’ll use it later.
Mixing the Cake Batter
In another bowl (or the same one, if you’re trying to save on dishes!), mix together the baking powder and baking soda with the rest of the flour mixture – you know the part you didn’t steal for the crumb! Now, add your buttermilk, egg, and vanilla. Mix it all together until it’s smooth. Heads up: the batter is gonna be THICK. Like, seriously thick. Don’t worry, that’s how it’s supposed to be!
Assembling and Baking the Super Crumb Coffee Cake Recipe From Scratch
Alright, it’s assembly time! Spoon that thick batter into your prepared pan, smoothing it out on top. Now, remember that crumb topping chilling in the fridge? Grab it! Add the brown sugar and cinnamon to it, and toss it all together with a fork. Sprinkle this glorious crumb mixture all over the batter, pressing it down *gently* so it sticks. You want a nice, thick layer of crumb – we’re not messing around here!
Pop that baby in the oven and bake for 45-55 minutes. But keep an eye on it! Ovens can be weird, so start checking around 45 minutes. You’ll know it’s done when the center is firm and a toothpick inserted in the middle comes out clean. Don’t panic if it takes longer – just be patient!
Cooling and Serving
Once it’s baked, let the cake cool in the pan for about 10 minutes before taking off the sides. Then, let it cool *completely* before slicing. Trust me, it’s worth the wait! It slices so much easier when it’s cool, and the flavors get even better. Enjoy!
Tips for the Best Super Crumb Coffee Cake Recipe From Scratch
Want coffee cake perfection? Here’s the secret sauce! First, make sure your ingredients are at room temperature – it makes a HUGE difference! Second, don’t overbake it! A slightly underbaked cake is way better than a dry one. Finally, be patient and let it cool completely before slicing. I know, it’s hard, but trust me, you’ll thank me later!
Ingredient Notes and Substitutions for Your Super Crumb Coffee Cake Recipe From Scratch
Okay, let’s talk ingredients! All-purpose flour is my go-to, but you *could* try a cake flour for an even softer crumb – though I haven’t tested it myself, so proceed with caution! As for sugar, I usually use granulated, but feel free to experiment with brown sugar in the cake batter for a little extra molasses flavor. Mmm!
Buttermilk is key for that tangy, moist cake, but if you don’t have any on hand, you can easily make your own! Just add a tablespoon of lemon juice or white vinegar to regular milk, let it sit for a few minutes, and voila! Instant buttermilk. If you’re dairy-free, almond milk works great too – just make sure it’s unsweetened!
Variations on This Super Crumb Coffee Cake Recipe From Scratch
Okay, so you’ve mastered the basic recipe? Time to get a little wild! Try adding a pinch of nutmeg or cardamom to the crumb topping for a warm, cozy twist. Or, how about some chopped pecans or walnuts for a little crunch? My favorite part is adding fruit – blueberries, apples (cinnamon apples!), even raspberries would be amazing! Just toss them with a little flour before adding them to the batter so they don’t sink. SO good!
Frequently Asked Questions About This Super Crumb Coffee Cake Recipe From Scratch
Got questions? I got answers! Here are a few of the most common questions I get about this super crumb coffee cake recipe from scratch. Don’t see your question here? Just ask!
Can I use a different size pan? Absolutely! A 9×13 inch pan will work just fine, but you might need to adjust the baking time. Keep an eye on it and start checking for doneness a little earlier. A smaller pan might overflow, so be careful!
Can I freeze the coffee cake? You bet! Let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for a couple of months. When you’re ready to eat it, thaw it overnight in the fridge. You can even warm it up a little in the oven – yum!
How do I store leftover coffee cake? Just keep it in an airtight container at room temperature. It’ll stay fresh for a few days… if it lasts that long! Honestly, in my house, it’s usually gone in a flash!
Estimated Nutritional Information
Okay, so here’s the deal: I’ve included some estimated nutritional information for this super crumb coffee cake recipe from scratch, but listen up! This is just an estimate, okay? It can vary *a lot* depending on the exact ingredients you use (different brands, different sizes of eggs, you get the idea). So, don’t take this as gospel. If you’re super serious about your nutrition info, I highly recommend using a proper nutrition calculator with the *specific* ingredients you used. Just sayin’!
Rate this Super Crumb Coffee Cake Recipe From Scratch
So, what do you think? Did you try this super crumb coffee cake recipe from scratch? Let me know! Leave a rating and a comment – I’d love to hear how it turned out for you! Happy baking!
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Devilish Super Crumb Coffee Cake Recipe From Scratch
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This super crumb coffee cake recipe from scratch delivers a moist cake with an abundance of delicious crumb topping.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, firm and cold
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (180ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (133g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon all-purpose flour, for coating the pan
Instructions
- Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
- Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
- Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
- Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
- Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don’t be alarmed if your cake takes longer.
- Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.
Notes
- For best results, use room temperature ingredients.
- Baking time may vary depending on your oven.
- Cool the cake completely for neat slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
