This homemade cinnamon crumb Coffee Cake is deliciously moist, light and would make a tasty snack or addition to any brunch menu.
Growing up in Jersey, eating coffee cake on a Sunday morning was the norm; or as we liked to call it crumb cake.
I must have been the abnormal one in the bunch because though I do love a good coffee cake, I can take or leave the sugary crumb topping.
To me, coffee cake is all about the cake part and it better not taste dry or stale. I can't tell you the number of times I've gone to the local bakery to get a coffee cake, only to find the the cake is dry as a bone.
Sure, the crumbs were moist and in abundance, but it is called coffee CAKE for a reason right? I actually prefer most of my desserts plain.
Even with layer cake and cupcakes. Give me the cake part and you can keep the frosting. So when I found this recipe for coffee cake in an old cookbook my father in law had in the basement, I decided to try it.
What I first noticed is that though it did have a crumb topping, they weren't going to be those big, buttery crumbs like you get on a regular coffee cake.
I'm sure you could double the crumb part of this recipe and add a bit more butter to get those big types of crumbs so I'll tell you how to do that in the recipe card below too.
How do you make Cinnamon Coffee Cake?
For this recipe you'll need all purpose flour, light brown sugar, salted butter, baking powder, baking soda, ground cinnamon, egg, buttermilk.
First, preheat your oven to 375 degrees F; then grease and 8" x 8" oven safe baking dish.
In a mixing bowl, combine the flour and sugar; then cut in the butter with a pastry blender or fork until the mixture resembles coarse meal. Reserve ½ cup of the mixture for the topping in a separate bowl.
Next, add the baking powder, baking soda and cinnamon to the flour mixture. In a small bowl, whisk together the egg and buttermilk and add to the dry mixture. Stir just until the dry ingredients are moistened.
Pour the batter into the pan, scatter the reserved topping over the batter; then bake for 30 minutes or until a toothpick inserted into the corner of the cake comes out clean.
This Coffee Cake serves 8 and was super moist and delicious; not to mention, just the right amount of crumbs for my liking.
Serve this cake for breakfast, an afternoon snack or on your holiday brunch table. ~Enjoy!
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Coffee Cake
Ingredients
- 1 ¼ c. All Purpose Flour
- 1 c. Light Brown Sugar, firmly packed
- 4 tbsp. Salted Butter
- ½ tsp. Baking Powder
- ¼ tsp. Baking Soda
- ½ tsp. Ground Cinnamon
- 1 lg. Egg
- ½ c. Buttermilk
Instructions
- Preheat your oven to 375 degrees F; then grease and 8"x8" oven safe baking dish.
- In a mixing bowl, combine the flour and sugar; then cut in the butter with a pastry blender or fork until the mixture resembles coarse meal. Reserve ½ cup of the mixture for the topping in a separate bowl.
- Next, add the baking powder, baking soda and cinnamon to the flour mixture. In a small bowl, whisk together the egg and buttermilk and add to the dry mixture. Stir just until the dry ingredients are moistened.
- Pour the batter into the pan, scatter the reserved topping over the batter; then bake for 30 minutes or until a toothpick inserted into the corner of the cake comes out clean.
Notes
- ¼ c. all purpose flour
- ¼ c. light brown sugar
- 3 tbsp. butter
Nutrition
Beverley Press says
Carrie, I’ve been craving a good recipe for coffee cake. I’m going to make it at the weekend for friends xoxo
Carrie's Experimental Kitchen says
I hope you enjoy it Beverley! xo