This ultra-moist double crumb coffee cake is a bakery-style treat layered with extra thick, buttery cinnamon crumb topping—twice the amount you’d normally expect. The tender buttermilk cake base is rich yet light, with a subtle tang that enhances the flavor and keeps every bite incredibly soft. Each slice delivers the perfect balance of sweet, spiced crumb and fluffy cake. It’s perfect with a cup of coffee or tea, whether you’re serving brunch or just need a cozy afternoon pick-me-up.
My first post college job was located in an office park with a little coffee shop in it that had the BEST double crumb coffee cake. I’ve been making different versions for 20 years trying to get close to that cake, and this recipe comes the closest out of the ones I’ve tried. It is simple, but each component is just right so that it comes together into a perfect bite.
You likely have the ingredients to make this cake in your house right now. If you don’t have buttermilk, you can make your own by adding a squeeze of lemon to your regular milk. I used my go to parchment paper sheet to line my pan for easily removal. I also love this vanilla extract for simple baked goods as it has so much flavor. You can also check out some of my other cake recipes here.
Double Crumb Coffee Cake
Ingredients
For the cake:
- 1 1/2 cups AP flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 2 tbsp canola oil
- 2 tsp vanilla
For the crumb:
- 2 1/2 cups AP flour
- 1 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1 cup butter 2 sticks, salted, melted and cooled
- powdered sugar for dusting
Instructions
- Preheat oven to 350 and line baking pan with parchment and spray with baking spray. You can use an 8×8 cake pan for a tall, thick cake, or a 9×13 for a shorter cake. I used a 9×13 pan.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl whisk the eggs, oil, buttermilk and vanilla. Add the liquid to the flour mixture and stir until combined. Spread into the pan.
- For the topping, whisk the flour, brown sugar, and cinnamon together. Add the melted butter and toss with a fork until clumps form and the dry ingredients are mixed with the butter. Sprinkle the clumps all over the cake batter.
- Place the pan in the oven and bake about 40 minutes for 8×8 and 30 for 9×13, checking for doneness 10 minutes before the end of baking window as you don't want to over bake this. Use a toothpick to check the center and it should come out with no raw batter. If you like a soft crumb, don't allow the top to brown too much.
- Allow to cool and sprinkle with powdered sugar and serve.
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