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Butter Crumb Coffee Cake

This Butter Crumb Coffee Cake is soft, fluffy, and tender with a generous crumb layer that is to die for.

This Butter Crumb Coffee Cake is soft, fluffy, and tender with a generous crumb layer that is to die for.

I’ve seen a lot of doctored up cake mix coffee cakes recently and while it certainly is easy and convenient, there is just something so much better about a completely homemade cake. This cake is every bit as easy to make as one based on cake mix but so much more delicious.

That crumb layer especially is dangerously good. While the recipe doesn’t call for it, I often like to include finely chopped walnuts to the crumb mixture. That added bit of crunch is just so satisfying and reminds me of my mothers favourite coffee cake recipe.

 

Want more cake recipes?

Check out some of my favourite cake recipes:

Boston Cream Poke Cake

Blueberry Lemon Coffee Cake

Pineapple Poke Cake

Strawberry Rhubarb Coffee Cake

 

Butter Crumb Coffee Cake

INGREDIENTS
Cake:
2 1/2 cup Flour
1 cup Sugar
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup softened Butter (cut in 1 tbsp pieces)
3 Eggs
1 tsp Vanilla
2/3 cup Buttermilk (or 2/3 cup Milk + 1 tsp White Vinegar)

Filling:
1 1/4 cup Brown Sugar
1 tbsp Cinnamon

Crumb Topping:
1 cup cold Butter (cut in 1 tbsp pieces)
2 1/4 cup Flour
1 1/2 tbsp Cinnamon
1 3/4 cup Brown Sugar
2 tsp Vanilla
1/4 cup Powdered Sugar

Butter Crumb Coffee Cake

DIRECTIONS
Preheat oven to 350.
Grease 9×13″ baking dish or spray with nonstick spray.
Whisk together flour, sugar, baking soda, baking powder and salt in mixer bowl.
Gradually add in butter while mixing. Mixture will be crumbly.
Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
Set batter aside.
Mix together filling ingredients.
Pour 1/2 the batter into the prepared pan and spread to level.
Sprinkle filling on top of the batter.
Pour remaining batter on top.
Use a butter knife to swirl Through batter.
In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla.
Cut butter into bowl using pastry cutter or forks until crumbly.
Sprinkle topping evenly over top.
Bake for 45-50 minutes or until the cake sets up.
Allow to cool and dust top with powdered sugar.

Butter Crumb Coffee Cake

Butter Crumb Coffee Cake

Butter Crumb Coffee Cake

Ingredients

  • Cake:
  • 2 1/2 cup Flour
  • 1 cup Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 cup softened Butter, cut in 1 tbsp pieces
  • 3 Eggs
  • 1 tsp Vanilla
  • 2/3 cup Buttermilk, or 2/3 cup Milk + 1 tsp White Vinegar
  • Filling:
  • 1 1/4 cup Brown Sugar
  • 1 tbsp Cinnamon
  • Crumb Topping:
  • 1 cup cold Butter, cut in 1 tbsp pieces
  • 2 1/4 cup Flour
  • 1 1/2 tbsp Cinnamon
  • 1 3/4 cup Brown Sugar
  • 2 tsp Vanilla
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat oven to 350.
  2. Grease 9x13" baking dish or spray with nonstick spray.
  3. Whisk together flour, sugar, baking soda, baking powder and salt in mixer bowl.
  4. Gradually add in butter while mixing. Mixture will be crumbly.
  5. Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
  6. Set batter aside.
  7. Mix together filling ingredients.
  8. Pour 1/2 the batter into the prepared pan and spread to level.
  9. Sprinkle filling on top of the batter.
  10. Pour remaining batter on top.
  11. Use a butter knife to swirl Through batter.
  12. In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla.
  13. Cut butter into bowl using pastry cutter or forks until crumbly.
  14. Sprinkle topping evenly over top.
  15. Bake for 45-50 minutes or until the cake sets up.
  16. Allow to cool and dust top with powdered sugar.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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This Butter Crumb Coffee Cake is soft, fluffy, and tender with a generous crumb layer that is to die for.

Dianna

Tuesday 30th of April 2019

How many servings??

Lynette

Thursday 15th of March 2018

I am making this for my grandson's birthday, he is turning 10, after having a piece last week when I made it for my women's group, he requested it for his birthday dessert. It is really good but then how could it help it with all that butter and sugar in it.

Justine

Saturday 7th of October 2017

Looks outrageous! I’m just curious; do you think I could use coffee extract instead of vanilla or perhaps one tsp. Of each? Your thoughts? Thank you!

Michael

Monday 20th of March 2017

Absolutely delicious! This was an amazing dessert! I will gladly make this again!

Toni

Saturday 24th of December 2016

Very moist and buttery sweet! I ran out of brown sugar on the topping so I improvised with succanot and course sanding sugar to achieve the proper measurement. Never, never use anything but real butter, on this or any other purpose!

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