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–+ servings
Double crumb coffee cake

Double Crumb Coffee Cake

Delicious and tender and sweet coffee cake with double crumb topping
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Servings 20 servings

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 8x8 cake pan for a tall, thick cake, or a 9x13 for a shorter cake. I used a 9x13 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 8x8 and 30 for 9x13, 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.
Keyword Breakfast, Cake, Dessert, Snack
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