Cinnamon Crumb Coffee Cake

5 from 1 vote

The quintessential breakfast coffee cake – soft and moist, with a middle layer cinnamon filling and crumbly cinnamon topping. A perfect pair to your coffee (and tea too)! The sour cream in this coffee cake keeps it very moist and adds a touch of tanginess.

My husband lives on coffee, so I’m constantly looking for recipes that he can pair with it. The best thing about this coffee cake is that it’s incredibly soft and tender, with a bit of crunch from the cinnamon crumb topping. It is also not very sweet.

Why is it called coffee cake when there’s no coffee in it?

Now don’t be surprise if this coffee cake has no coffee ingredient at all. It’s called coffee cake because it’s meant to be paired with coffee (…or tea for me!). They’re a common part of a coffee break, a tradition that goes back to the first coffee houses in the late 16th century in Germany.

Cinnamon Crumb Coffee Cake | www.SpoonfulOfButter.com

I don’t have cake flour – what can I substitute?

If you don’t have cake flour at home, it’s easy to make your own.

To make 1 cup of cake flour substitute: Combine 16 grams (2 tablespoons) of cornstarch and 105 grams (1 cup minus 2 tablespoons) all-purpose flour. Sift the two ingredients together three times to combine the ingredients and aerate the flour so that it will function more like cake flour.

Tips, tricks, and techniques for success

  • Cake flour is an important ingredient to make this cake fluffy and tender, but can be substituted with a combination of all-purpose flour and cornstarch if it is not available. Using any other type of flour will affect the texture of the baked good.
  • This recipe calls for the cake flour to be sifted twice. It is important not to skip this step. Sifting flour and other dry ingredients (baking soda, baking powder, salt) give you a more tender and finer crumb. Sifting spreads out the flour and breaks up any lumps that can weigh down the batter. It truly does make a difference!
  • Unless indicated to use cold ingredient (ex. cold butter), it is extremely important that your ingredients are at room temperature for this recipe. Cold ingredients do not incorporate together as easily, or even at all! This results in clumpy buttercreams, dense cookies, flat breads, etc.
  • Cream the butter and sugar until it’s light and fluffy. This usually takes 3-4 minutes, if using a stand mixer, at medium-high speed. This process forces air to get trapped in a web of sugar and fat particles and helps make your cake rise and keeps it very light and tender.
Cinnamon Crumb Coffee Cake | www.SpoonfulOfButter.com

What do I need to make this coffee cake?

Ingredients

For the Cinnamon Crumb Topping:

  • 125 grams brown sugar
  • 50 grams white granulated sugar
  • 90 grams all-purpose flour
  • 2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 85 grams unsulated butter, cold and cut into small pieces

For the Cake Batter:

  • 210 grams cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170 grams unsalted butter, at room temperature
  • 200 grams white granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 180 grams sour cream, at room temperature

Do you have the measurements in cups?

All baking recipes in this site have been developed using weight measurements. I am not posting cup equivalents as I have not tested making this recipe in that method. Cups are not only inconsistent, their volume equivalents vary worldwide! Having precise measurements allows for consistently amazing desserts. Baking is all about science isn’t it? A kitchen scale is an amazing investment if you are serious about baking and I cannot recommend it enough.

How to make this cinnamon crumb cake step-by-step

Step 1: Mise en place

Measure all the ingredients needed for the cake batter.

Preheat your oven to 350F (177C). Grease and line a 9 x 9 (23 x 23 cm) square pan.

I intentionally cut the parchment paper longer on the 2 opposite sides so it’s easier to lift the cake later on. I put a clip on each side to make sure the hanging parchment paper won’t go over the batter while in the oven.


Step 2: Make the Cinnamon Crumb Topping

In a medium mixing bowl, stir together brown sugar, white granulated sugar, all-purpose flour, cinnamon, and salt.

Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. Set this crumb topping aside while you make the cake batter.


Step 3: Sift dry ingredients

In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Do this process twice.


Step 4: Cream the butter and sugar

In a bowl of a stand mixer fitted with paddle attachment, place the butter and white granulated sugar and cream on medium-high speed until light and fluffy, about 4 minutes.

Not sure what is medium-low and medium-high speed in your mixer? Read or print this Stand Mixer Speed Control Guide. It is very handy!


Step 5: Add the eggs

Reduce the mixer’s speed to medium-low and add the eggs one at a time. Wait until the egg is absorbed into the mixture before adding the next one.


Step 6: Alternately add the dry and wet ingredients

With the mixer still running on medium-low speed, add about one quarter of the dry ingredients into the bowl. Once the flour is just incorporated into the batter, add about one third of the sour cream. Continue alternating adding the dry ingredients with the sour cream, starting and ending with the dry ingredients.

Scrape the sides of the bowl in between, if needed, to ensure that everything is incorporated. The cake batter should be thick and heavy.

pro tip: It’s easy to overmix the flour at this point, so it’s important to note that you don’t need to mix it for a long time. Overmixing can yield to a dry and chewy cake.


Step 7: Transfer to baking pan

Alternately add the cake batter with the the crumb topping you have made in Step 2. To do this, spread about one third of the batter in the bottom of baking pan.

Top the layer with about half of the cinnamon crumb topping. Spread the rest of the cake batter over top of the cinnamon crumb layer and even out with an offset or rubber spatula.

The final layer would be the remaining cinnamon crumb topping.


Step 8: Bake

BAKE at 350 F (177 C) for 40 minutes, or until a tester comes out of the center with moist crumbs.


Step 9: Cooling and Storing

Cinnamon Crumb Coffee Cake | www.SpoonfulOfButter.com

Cool before slicing. Easily lift the cake from the pan using the hanging parchment paper on the ides.

Store at room temperature in an airtight container for up to 3 days.

Tried this recipe and loved it?

If you tried this recipe or any other recipe on this site, I would love to know! Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #thebakeologie !

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5 from 1 vote

Cinnamon Crumb Coffee Cake

Here’s a cinnamon crumb coffee cake recipe that you’ll make again and again – a tender cake with cinnamon crumble topping. We love this for breakfast, snack, or dessert! #coffeecake #cinnamon
Servings: 1 9×9 square pan

Ingredients

For the Cinnamon Crumb Topping

  • 125 grams (4.4 oz) brown sugar
  • 50 grams (1.75 oz) white granulated sugar
  • 90 grams (3.2 oz) all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 85 grams (3 oz ) unsalted butter, cold and cut into small pieces

For the Cake Batter:

  • 210 grams (7.4 oz) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170 grams (6 oz) unsalted butter, room temperature
  • 200 grams (7 oz) granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 pieces large eggs
  • 180 grams (6.35 oz) sour cream, room temperature

Instructions

  • PREPARATION: Preheat your oven to 350F (177C). Grease and line a 9 x 9 (23 x 23 cm) square pan.
  • MIS EN PLACE. Measure all the ingredients needed for the cake batter and the cinnamon crumb topping. 
  • PREP THE CINNAMON CRUMB. In a medium mixing bowl, stir together all of the ingredients for the cinnamon crumb except the butter: brown sugar, white granulated sugar, all-purpose flour, cinnamon, and salt. Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal.
  • SIFT DRY INGREDIENTS FOR THE CAKE BATTER. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Do this process twice.
  • CREAM THE BUTTER AND SUGAR. In a bowl of a stand mixer fitted with paddle attachment, place the butter and white granulated sugar and mix on medium-high speed until light and fluffy, about 4 minutes.
  • ADD THE EGGS. Reduce the mixer’s speed to medium-low and add the eggs one at a time. Wait until the egg is absorbed into the mixture before adding the next one.
  • ALTERNATE ADDING THE DRY INGREDIENTS AND SOUR CREAM. With the mixer still running on medium-low speed, add about one-quarter of the dry ingredients into the bowl. Once the flour is just incorporated into the batter (do not overmix!), add about one-third of the sour cream. Continue alternating adding the dry ingredients with the sour cream, starting and ending with the dry ingredients. Scrape the sides of the bowl in between, if needed, to ensure that everything is incorporated. 
  • ALTERNATE CAKE LAYER WITH CRUMB TOPPING. Spread about one-third of the batter in the bottom of baking pan. Top the layer with about half of the cinnamon crumb topping. Spread the rest of the cake batter over top of the cinnamon crumb layer and even out with an offset or rubber spatula. Top the cake with the remaining cinnamon crumb topping.
  • BAKING AND STORING. BAKE at 350 F (177 C) for 40 minutes, or until a tester comes out of the center with moist crumbs. Cool before slicing. Store at room temperature in an airtight container for up to 3 days.

Notes

(Note 1) The eggs, butter (for the cake batter), and sour cream should be at room temperature.

5 thoughts on “Cinnamon Crumb Coffee Cake”

  1. Mar

    5 stars
    It was a success! My family loved this recipe. Thank you. =)

  2. Z W

    Hi,
    The printer-friendly link is broken on this recipe (Cinnamon Crumb Coffee Cake).
    Thanks,
    ZW

    1. trish

      Thanks for pointing that out – It is now fixed!

  3. Nancy

    How do I use ounces NOT cm.?

    1. trish

      Hi, Nancy! Measurement in ounces added. To convert grams to ounces, simply divide the measurement in grams by 28.35 Happy baking!

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