Cinnamon Crumb Coffee Cake
his cinnamon crumb coffee cake is moist and light, and is filled with a rich layer of cinnamon and sugar and topped with cinnamon streusel. It will pair perfectly with your morning coffee!
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
For the cake
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs
- ¾ cup milk
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- ⅛ teaspoon salt
For the filling
- 6 tablespoons unsalted butter softened
- ¾ cup all-purpose flour sifted
- ¾ cup light brown sugar packed
- 1½ tablespoons ground cinnamon
For the crumb topping
- 5 tablespoons unsalted butter softened
- ¾ cup all-purpose flour sifted
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
To make the cake
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar.
Add eggs, beat until combined.
In a separate bowl, whisk together dry ingredients (flour, baking powder, salt).
Add half of dry ingredients to wet ingredients, mix until combined.
Add half of the milk, then the remaining dry ingredients, then the remaining milk. Mixing after each addition.
Set mixture aside while you prepare the filling.
To make the filling
Whisk together flour, cinnamon and brown sugar.
Cut in the softened butter with a fork or your fingers. Work until mixture is crumbly.
Spread half of the cake batter throughout the greased baking tin, then sprinkle all of the filling over it.
Top with the remaining cake batter and spread evenly, completely covering all of the filling with batter.
To make the topping
Using the same bowl that was used for the filling (if desired, since ingredients were the same), whisk together flour, brown sugar and cinnamon.
Cut in softened butter using a fork or your fingers. Pinch mixture together to form some larger pieces (to resemble a streusel topping) and sprinkle over the top of the batter to generously cover the entire pan.
Bake for 35-45 minutes (baking time will depend on your pan), or until edges just begin to brown.
Remove from oven and let cool to room temperature before removing the cakes from the pan. Use a butter knife to loosen the edges if needed.