Brown sugar crumb-topped coffee cake is a moist, buttery breakfast cake with a perfectly sweet crumbly top! It's quick and easy, too!
Brown Sugar Crumb Topped Coffee Cake!!! This is one of my favorites! While this is not a new recipe today, I discovered that somehow this recipe became jumbled during one of my software updates. I decided to re-post it today since it's now fixed, and everything is once again correct.
I love crumb toppings and I am not stingy with the amount of crumb topping on this cake. I think it is the best part! It only takes about 15 minutes to whip this up and get it into the oven. Brown sugar crumb-topped coffee cake tastes great warm or cold. I'm sure you are going to love it!
There are not many process pictures for this recipe because it is really easy. Make the cake batter and spread it into a prepared baking dish.
To make the crumb topping, I use my food processor; however, you can blend it by hand.
Just soften the butter a little. The crumb topping should crumble in your hand, as pictured above.
It shouldn't be sticky, but it also shouldn't be dry or sandy. Sprinkle the crumb topping over the batter and bake at 350 for 35 minutes.
Brown Sugar Crumb Topped Coffee Cake
Ingredients
Cake
- 10 Tbs. Butter softened
- 1 Cup Sugar
- 1 teaspoon Vanilla
- 1 Egg
- ¼ teaspoon Salt
- 2 teaspoon Baking Powder
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
Crumb Topping
- 10 Tbs. Butter chilled
- 1 ½ Cups Brown Sugar
- 1 ½ Tbs. Ground Cinnamon
- 1 Cup Flour
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
- In a measuring cup, whisk together the milk and sour cream until smooth.
- Beginning and ending with the flour, add the milk/sour cream mixture to two additions, mixing well after each addition.
- Spread the batter in the prepared baking dish.
- Prepare the crumb topping by whisking together the flour, brown sugar, and cinnamon and cutting in the butter until the mixture is crumbly. I prefer to use my food processor to do this. The crumbs should be moist but not sticky. Sprinkle the crumbs over the batter.
- Prepare the crumb topping by whisking together the flour, brown sugar, and cinnamon and cutting in the butter until the mixture is crumbly. I prefer to use my food processor to do this. The crumbs should be moist but not sticky. Sprinkle the crumbs over the batter.
- Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Nutrition
Have you tried this recipe? If so, leave me a rating above and a comment below!
Other recipes I know you'll love! Maple and Brown Sugar Scones Quick Breakfast Honey Bread Chocolate Chip Breakfast Muffins Hashbrown Breakfast Casserole
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JP
Excellent coffee cake
M.B.
Love the crumb topping!
Angela Maciel
Hey can you tell me how to prevent brown sugar from melting too much on topping?
mindeescookingobsession
I can't say that I've ever had it melt. Did you substitute any of the ingredients? If not, then try cutting the amount of butter for the topping down to 10 Tbs.