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.