Crumb Coffee Cake

3.57 avg. rating (72% score) - 7 votes

Crumb Coffee Cake

Like the sour cream coffee cake, crumb cake was a Northern European invention, originally prepared with a yeast-raised dough but simplified in the 20th century with the use of chemical leaveners like baking powder. It’s generally thought of as a New York specialty, but it’s found all through New England as well.

Total Time: 20
Yield: 9 servings

For the crumb topping:


  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/3 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted


Preheat the oven to 375° and grease an 8-inch square baking pan.

Make the crumb topping: Combine the flour, brown sugar, walnuts, and cinnamon. Add the melted butter and mix with a fork. Set aside.

For the cake:


  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/4 cup unsalted butter, melted, plus more for pan
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract


Next, make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the butter, egg, milk, and vanilla. Add the wet mixture to the dry ingredients and fold with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • I used buttermilk for the milk ingredient, and the cake was delicious! Thank you for sharing this recipe!


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