Crumb Coffee Cake

A classic breakfast treat gets a delicious twist with this Crumb Coffee Cake recipe! Moist, flavorful cake is topped with a sweet and crunchy crumb mixture, perfect for a cozy morning gathering or a special brunch.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1/2 cup whole milk
• 1/4 cup chopped walnuts (optional)
• 1/2 cup crumb topping (see below for recipe)
• Crumb Topping:
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 2 minutes.

Beat in eggs one at a time, followed by vanilla extract.

Gradually mix in the flour mixture, sour cream, and milk, alternating between wet and dry ingredients, until just combined.

Do not overmix.

If using walnuts, fold them into the batter with a rubber spatula.

Pour the batter into the prepared baking dish and smooth the top.

To make the crumb topping, combine flour, sugar, and cold butter in a bowl.

Use your fingers or a pastry blender to work the butter into the dry ingredients until crumbly.

If using walnuts, fold them into the crumb mixture.

Sprinkle the crumb topping evenly over the coffee cake batter.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice into 9 pieces and serve.

Notes

To ensure the crumb topping doesn’t become too dense, be gentle when combining the ingredients and avoid overmixing.

Use high-quality vanilla extract for the best flavor.

If you don’t have sour cream, you can substitute it with 1 cup of plain Greek yogurt mixed with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5 minutes before using.

For an extra-crunchy crumb topping, chill it in the refrigerator for 30 minutes before sprinkling it over the coffee cake batter.

Don’t overbake – the coffee cake is done when a toothpick inserted into the center comes out clean.

It will continue to set as it cools.

Let the coffee cake cool completely on a wire rack to prevent it from becoming soggy.

The coffee cake will keep at room temperature for up to 3 days or can be frozen for up to 2 months.

Thaw frozen coffee cake at room temperature or reheat it in the microwave.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g