crumb coffeecake

Crumb Coffee Cake

crumb coffeecake

Growing up, My Grandmother always made Crumb Coffee Cakes for the adults and served it with their morning coffee or afternoon tea.  As grandkids, we were allowed a piece but only after the adults had theirs.

I have found that coffee cake is a nice dessert for gatherings and a great simple meal for breakfast.

Crumb Coffee Cake is my go to recipe. My kids enjoy a little piece in the morning with their milk.  I love the memories that I have from eating coffee cake and I hope my kids have similar memories of getting to eat Crumb Coffee Cake.

You will need a 9×13 baking pan and several mixing bowls. To help keep the coffee cake covered, I use a baking pan that comes with a plastic lid.  Just remember if you use something similar that you can’t use the lid until the pan has cooled.  If you don’t have that available you can use Press and Seal or Reynolds Wrap.

A few tips for making this recipe. Keep the crumb topping cold so that they crumble easier into smaller chunks.  If the topping is browning too much, cover the dish with foil. Always keep the cake covered. This cake will dry out otherwise and you want it nice and moist to eat.

crumb coffeecake

Crumb Coffee Cake
Crumb Coffee Cake
crumb coffeecake

Crumb Coffee Cake

Light and moist crumb coffee cake. Easy to make and great to taste. Serve with your favorite beverage.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8 People

Ingredients
  

Crumb Topping

  • 2 1/2 Cups All Purpose Flour
  • 1 1/4 Cups Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Cup Unsalted Butter melted
  • 2 Teaspoons Pure Vanilla Extract
  • 1/4 Teaspoon Kosher Salt

Cake Batter

  • 2 Cups All Purpose Flour
  • 1 Cup Sour Cream
  • 1 Cup Granulated Sugar
  • 2 Medium Eggs
  • 1/2 Cup Unsalted Butter melted
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Baking Powder

Instructions
 

  • Preheat the oven to 325 degrees Grease a 9x13-inch baking pan.
  • In a medium mixing bowl, mix the ingredients for the crumb topping. Set aside.
  • In a second larger mixing bowl, mix the butter and sugar. Add one egg at a time mixing after each egg.
  • Next mix in the vanilla and sour cream and the remaining ingredients for the batter.
  • Add the batter to the baking pan first and then the crumb topping evenly over the batter.
  • Cook for 35-40 minutes or until the sides are golden brown and a toothpick inserted in the middle of the cake comes out clean.
  • Allow to cool and slice into squares. Serve.
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