Easy Cinnamon Coffee Cake with Perfect Crumb Topping
Storage and Make-Ahead Tips
Cover the pan tightly with foil or plastic wrap and store at room temperature for up to three days. The crumb topping will soften slightly over time, which some people prefer. If you want it crunchy again, reheat individual slices in a 300°F oven for 5 minutes.
This cake also freezes beautifully. Wrap the whole cooled cake (or individual slices) in plastic wrap, then foil, and freeze for up to two months. Thaw at room temperature, still wrapped, to prevent condensation from making the topping soggy.
For a quick variation, add 1/2 cup of finely chopped pecans or walnuts to the crumb topping. Toast the nuts first for deeper flavor.
Takeaway: The best coffee cake is about the crumb — and the crumb is about the ratio. Keep 2:1:1 in mind, and you'll have a topping that stays put, tastes buttery, and makes every bite worth it.
Frequently Asked Questions
Why did my crumb topping sink into the cake?
This usually happens when the batter is too thin or the crumbs are too heavy. Make sure your butter is melted but not hot, and stir the crumb mixture until large clumps form. Also, let the first layer of batter sit for a minute before adding the crumbs, and don't press them down.
Can I use buttermilk instead of sour cream?
Yes, you can substitute the sour cream with an equal amount of buttermilk. The cake will be slightly less tender but still moist. If using buttermilk, reduce the milk to 2 tablespoons to keep the batter thick enough to support the crumb layer.
Can I make this coffee cake gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be a bit more delicate, so handle the batter gently. I recommend letting the cake cool completely before slicing to prevent crumbling. For dietary advice, please consult a qualified professional.
Recipe: Easy Cinnamon Coffee Cake
Equipment
- 8-inch square baking pan
- mixing bowls
- whisk
- rubber spatula
- cooling rack
Ingredients
- For the crumb topping: 1 1/2 cups (180g all-purpose flour, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 10 tablespoons (140g) unsalted butter, melted and slightly cooled)
- For the cake: 1 1/2 cups (180g all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup (115g) unsalted butter, softened to room temperature, 3/4 cup (150g) granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract, 1/2 cup (120ml) sour cream, room temperature, 1/4 cup (60ml) whole milk, room temperature)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
- Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir with a fork until large clumps form. Set aside.
- Make the cake: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla extract. Beat until combined, about 30 seconds.
- Add the sour cream and beat until smooth. The mixture may look slightly curdled — that's normal.
- With the mixer on low speed, add half of the flour mixture, then the milk, then the remaining flour mixture. Mix just until no streaks of flour remain. Do not overmix.
- Spread half of the cake batter into the prepared pan. Sprinkle half of the crumb topping evenly over the batter. Gently spread the remaining batter over the crumbs (it's okay if some crumbs show through). Top with the remaining crumb mixture.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and the edges pulling away from the pan.
- Cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.