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Slice of coffee cake with icing drizzled on top. Mint in the corner for garnish.

Coffee Cake with Crumb Topping

Course: Dessert
Cuisine: American
Keyword: coffee cake, coffee cake recipe
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 818kcal
Author: Malinda Linnebur
This Coffee Cake with Crumb Topping will have you staying in instead of grabbing that Starbucks coffee cake! This coffee cake recipe is perfect for sharing and will fill your home with the smell of cinnamon!
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Ingredients

MIDDLE LAYER:

  • ½ cup (100g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt

CRUMB TOPPING:

  • ¾ cup (12 tablespoons) unsalted butter, melted
  • 1½ cups (215g) all purpose flour
  • 1 cup (200g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt

CAKE:

  • 3 cups (425g) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, soft
  • 1½ cups (325g) sugar
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1¾ cup (420g) sour cream

Instructions

MIDDLE LAYER:

  • In a small bowl combine all the ingredients for the middle layer; set aside.

CRUMB TOPPING:

  • In a medium bowl combine all the ingredients for the crumb topping until well combined; set aside.

CAKE:

  • Preheat oven to 350°F (177°C). Lightly grease a 9x13 baking pan; set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt; set aside.
  • Using a handheld or stand mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Add eggs and vanilla and mix just until combined. The batter may look a little curdled and that is fine. Scrape the mixer often.
  • Add ⅓ of the flour mixture and mix just until combined. Add ⅓ of the sour cream and mix just until combined. Scrape the bowl often. Repeat for remaining flour and sour cream 2 more times.
  • Spread ½ of the batter in prepared baking pan. Sprinkle with reserved middle layer. Spread the remaining batter across the top of the middle layer. Sprinkle with crumb topping and very lightly press into the batter.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Notes

  1. STORAGE: Store covered at room temperature for 3-4 days. 
  2. FREEZER FRIENDLY: Wrap cooled cake in plastic wrap and then in heavy duty foil and freeze for up to 2 months. Thaw at room temperature overnight. 
  3. Don't replace the butter with margarine.
  4. Can substitute Greek yogurt or full fat plain yogurt for sour cream. I don't recommend using reduced fat or no fat sour cream or yogurt. 
  5. Vanilla Icing: if you would like a vanilla icing combine ½ cup powdered sugar with 2-3 teaspoons until smooth. Drizzle over cooled cake before serving. 

Nutrition

Calories: 818kcal | Carbohydrates: 129g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 330mg | Potassium: 307mg | Fiber: 3g | Sugar: 60g | Vitamin A: 900IU | Vitamin C: 0.3mg | Calcium: 136mg | Iron: 5mg