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Cakes
Coffee Cake with Cinnamon Swirl & Crumb Topping
Coffee cake is one of those recipes that sounds fancy but is actually one of the easiest things you can bake. No mixer needed. No fancy techniques. Just a bowl, a whisk, and about an hour of your time. The key to a great coffee cake is the ratio of crumb topping to cake. Most recipes give you a sad sprinkling of crumbs on top that barely registers. This recipe gives you a THICK layer of buttery, cinnamon-sugar crumbs that's almost as thick as the cake itself. When you cut into it, the crumb topping shatters and crumbles everywhere and the cinnamon swirl in the middle oozes slightly and your whole kitchen smells like a bakery that charges $8 for a slice. Except this entire cake costs about $5 to make. I bring this to every brunch, every potluck, and every 'I need to make a good impression' situation. It has never once failed me. Not once. People will ask you for this recipe. Just send them to the site.
Ingredients
- Crumb topping: 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 tsp cinnamon, 1/4 cup cold butter (cut into small pieces)
- Cinnamon swirl: 1/3 cup packed brown sugar, 1 tbsp ground cinnamon
- Cake: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup unsalted butter (melted), 1 large egg, 3/4 cup whole milk, 2 tsp vanilla extract, 1/2 cup sour cream
Instructions
- 1
Make the crumb topping
In a medium bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Add 1/4 cup cold butter (cut into small cubes) and use your fingers to pinch and rub the butter into the dry ingredients until you have a mix of large pea-sized crumbs and smaller sandy bits. The key is leaving some big chunks. Those big chunks are the pieces that shatter when you bite in. If you work it too much and everything turns into fine sand, you'll have a flat, dense topping instead of chunky crumbs. Put the bowl in the fridge.
- 2
Make the cinnamon swirl filling
In a small bowl, stir together 1/3 cup brown sugar and 1 tbsp cinnamon. Set aside. This is going to go in the middle of the cake to create that gorgeous stripe of cinnamon when you slice it.
- 3
Make the cake batter
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. Add 1/3 cup melted butter (cooled), 1 egg, 3/4 cup milk, 2 tsp vanilla, and 1/2 cup sour cream. Stir with a spatula or wooden spoon until just combined. The batter will be thick and slightly lumpy. That's perfect. Sour cream is the moisture MVP here, just like in the banana bread. It makes the crumb tender and keeps the cake from drying out.
- 4
Assemble
Pour half the batter into the prepared pan and spread it into an even layer. Sprinkle the cinnamon swirl filling evenly over the top. This is going to be the stripe in the middle. Pour the remaining batter on top and carefully spread it over the filling. It doesn't have to be perfect. Some cinnamon peeking through is fine and actually looks good. Grab the crumb topping from the fridge and crumble it generously over the entire top. Press very lightly so the crumbs stick to the batter but don't flatten them.
- 5
Bake
Bake at 350°F for 35-40 minutes until the crumb topping is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, wet batter is not). The cake will have risen and the crumbs will be beautifully golden and crispy. Let it cool in the pan for at least 15 minutes before cutting. The cinnamon swirl layer is molten when it first comes out and needs time to set slightly.
- 6
Cut and serve
Cut into 9 squares and serve warm or at room temperature. Pair it with coffee (obviously). The combination of the tender, moist cake, the gooey cinnamon swirl in the middle, and the crunchy, buttery crumb topping is one of the most satisfying bites in all of baking. This is the recipe that will make you stop buying coffee cake from bakeries. Why would you pay $8 for a slice when you can make the whole thing for $5 and it's better? The math doesn't math. Bake it yourself.
Baker's Notes
- Cold butter for the crumb topping is essential. If the butter is warm, it'll blend into the flour and sugar instead of creating distinct crumbs. Cut it into small cubes straight from the fridge.
- Don't overmix the cake batter. A few lumps are fine and actually make the cake more tender. Overmixed batter = tough cake with no fluff.
- The sour cream can be swapped for full-fat Greek yogurt. Same effect. Don't use low-fat or non-fat anything. Fat is what makes this cake moist and tender.
- This reheats beautifully. Cover with foil and warm at 300°F for 10 minutes. The crumbs crisp back up and the cinnamon swirl gets gooey again.
Nutrition
Calories
320
Fat
13g
Carbs
47g
Protein
5g
Sugar
25g
Serving
1 square
Notes
FAQ
Can I make this in a 9x13 pan instead?
Can I make this ahead of time?
Why is my crumb topping flat instead of chunky?
Does this actually have coffee in it?
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