Crumb Coffee Cake

It is not too often that I eat cake for breakfast but when I do – I want a crumb coffee cake. My blueberry coffee cake is amazing as well as my cinnamon sour cream coffee cake. However, nostalgia always takes over and this one brings back all the memories.

My sister and I were very close to our grandparents. When my mom and dad separated when I was four we lived with them for over a year. After that, they were always a big part of our lives. We had many, many sleepovers, which are some of my favorite childhood moments. There were certain foods that were staples at their house and will always remind me of them. An Entenmann’s Crumb Cake was a standard breakfast treat that was always so delicious. I feel like Entenmann’s must be more of an East Coast thing because I don’t find many of their products in the stores out here like I did in FL or PA. It is a shame, because they are dang good!

Since I can’t get one of those cakes, I did the next best thing – made my own recipe. Guys, it’s a good one! It is a really moist cake with cinnamon swirl and a streusel crumb topping that is legit. It is easy to make and even easier to eat! Perfect for a Sunday brunch, Saturday breakfast, or if you are having company – or let’s be honest – it’s good any day of the week.

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Crumb Coffee Cake

A moist cake with cinnamon swirl and sweet crunchy crumb topping combine to make this a delicious morning coffee cake.

Course Breakfast

Cuisine American

Keyword coffee cake, crumb coffee cake

Prep Time 20 minutes

Cook Time 30 minutes

Servings 12

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1 ½ cups sugar
• ½ tsp salt
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla
• milk – combining all wet ingredients, add enough milk until 2 cups is reached

Cinnamon Swirl

• ¾ cup batter from above
• 3 Tbsp brown sugar
• 1 tsp cinnamon

Streusel Crumb Topping

• ½ cup butter
• 1 ½ cups flour
• ½ cup brown sugar
• ¼ tsp salt
• 2 tsp cinnamon

Instructions

1. Preheat the oven to 325°F and spray a 9×13 inch pan with non-stick cooking spray and sprinkle with flour and tap the bottom of the pan to coat.

2. Combine the dry ingredients in a medium bowl. Add the oil, eggs, and vanilla to a large measuring cup. Now add milk until 2 cups is reached. Mix and add to the dry ingredients. Mix until combined and smooth.

3. Remove ¾ cup of batter and pour into a small bowl. Add the brown sugar and cinnamon. and mix.

4. Add all ingredients for the streusel crumb topping to a small bowl and mix with a fork until it comes together into clumps. If it looks like sand, keep mixing until it makes clumps. Be patient, it will come together.

5. Pour the main batter into the pan. Pour the second cinnamon batter over into the main batter in a large zig zag across the pan. Swirl by running a knife back and forth through both batters a few times. Sprinkle the topping over the batter until it is covered evenly. You should not see any batter. You may have a little bit left over or you can use it all (can you ever have enough?;)

   

6. Bake for 25-30 minutes until a tester comes out clean. Let cool for 5-10 minutes and serve.