Super Crumb Coffee Cake

A soft, tender, easy-to-make coffee cake, heavy on the crumbs!

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

 Because the crumb part… is the best part.

If you’re anything like me, you pick off the crumb topping from your coffee cake. Or you take the piece with the most crumb topping on it. If I could make a meal out of crumb topping… believe me, I would.

This is a cinnamon, sugary, buttery crumb-topped coffee cake. Heavy on the crumb.

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

Today’s coffee cake is an easy-to-follow recipe. This homemade version of the classic is a far cry from any of those overly-sweet, fake-tasting store bought versions you may be used to. It’s buttery, moist, soft, and pairs well with a morning cup of coffee. Let’s face it, this coffee cake will pair well with an afternoon cup o’ joe too. Actually, the coffee is optional. You’ll love this cake no matter what you’re drinking with it.

I got the recipe from my favorite cookbook. The bible of baking, I like to call it. A 1,000+ page book of kitchen-tested recipes, tutorials, and baking tips. My Cooks Illustrated The New Best Recipe – trust me, you need this cookbook. They are the culinary geniuses behind my Death by Chocolate Peanut Butter Chip Cookies.

The cookbook doesn’t call this cake “super-crumb.” I do. I baked the crumb cake in a smaller pan than what the recipe states, making the crumb layer in my version thicker for each piece. Kevin had a slice and asked if there was more crumb topping leftover. Even the “super crumb” wasn’t enough for him. I knew I was marrying this man for a reason. 😉

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

What makes this coffee cake so easy is that the crumb-topping and cake batter all start in the same bowl. The crumb topping’s ingredients (butter, flour, & sugar) is essentially the cake’s ingredients without any liquid. A recipe deriving both cake and crumb topping from the same mixture was a selling point for me.

Simply combine your flour, sugar, salt, and cut in the butter. I used a whisk to cut the butter in and a large fork to mix everything around until the mixture resembled course crumbs. Set aside 1 cup of the crumb mixture and continue with the rest of the cake batter ingredients.

The cup you set aside is your crumb topping. How easy is that?

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

The recipe calls for buttermilk. There are no substitutions for buttermilk here. I tried. Since I no longer work in the office, I had the spare minute to test this recipe a couple of times. Buttermilk is one of the culprits for how moist the cake’s crumb is. Trust me, you can’t leave it out! It’s required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake. If you buy a carton of buttermilk, you can use the extra in my Triple Chocolate Layer Cake.

You can always make your own buttermilk at home using regular milk + lemon juice. Here’s how I’ve done it before: Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 3/4 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

Another requirement? Room temperature egg. Don’t worry, I have a shortcut for that too: Place the egg in a bowl of warm/hot water for 5-10 minutes as you get your other ingredients ready. Easy!

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

The original recipe called for nuts, but I chose to leave them out. I increased the vanilla extract used and the brown sugar used as well. I also increased the cinnamon, as per the usual. Love cinnamon.

This cake is a wonderful option to make ahead the night before brunch or even a holiday breakfast, like Mother’s Day coming soon. If busy mornings are the norm in your house, make this coffee cake ahead of time. That’s exactly what I did. I made it on Saturday morning and on Sunday, it still tasted incredibly fresh. The crumbs were piled high, the cake hidden underneath was moist and tender, and the taste? Oh so cinnamon-buttery.

In some bites, the crumb layer was thicker than the cake layer! Amazing.

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at

Old-fashioned crumb coffeecake at its finest, my friends.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More breakfast treats to enjoy:


Super-Crumb Coffee Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: serves 8-10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


A soft, tender, easy-to-make coffee cake, heavy on the crumbs!


  • 1 Tablespoon all-purpose flour, for coating the pan
  • 2 cups all-purpose flour (spoon & leveled)
  • 1 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk, at room temperature*
  • 1 large egg, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 2/3 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  2. Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the butter/flour mixture.
  3. Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla – you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting – about 2 full minutes. Spoon the batter into the prepared springform pan, smoothing the top.
  4. Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean – 50-58 minutes. Mine took 55 minutes. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow cake to cool completely before serving (about 2 hours).


  1. Make Ahead & Freezing Instructions: Cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator.
  2. Update: Crumbs are likely to sink to the bottom of the cake if your butter is not firm enough, therefore making a crumb too soft to stay put on top. You can try using frozen butter and cutting that into the mixture with your pastry blender.
  3. Buttermilk: See note in the post about buttermilk substitution.
  4. Egg: See note in the post about bring egg to room temperature quickly.
  5. Pan: Don’t have a springform pan? Use a 9x9x2 (not 8-inch) square baking dish.
  6. Adapted from Cooks Illustrated The New Best Recipe.

Keywords: coffee cake, crumb coffee cake

After one bite of this coffee cake, breakfast will seem like a real treat.

A soft, tender, easy-to-make coffee cake, heavy on the crumbs! Recipe at


  1. Hi Sally,

    Which of your crumb cakes do you like the best? The Super Crumb Cake or the Sour Cream Crumb Cake?


      1. To prevent crumb topping from sinking I bake the cake portion for 20 minutes, then put crumb topping on and finished baking. Also what worked for me to get a clumpy crumb topping was to whisk in the butter first to coat it with flour and then rub it in by hand then run a whisk through it one more time to make sure everything is mixed together. When I am rubbing in butter I usually put everything in the freezer for about 10 minutes then rub in the butter so it keeps everything firm.

  2. I can’t get the topping to be clumpy and crumby as yours. The butter doesn’t stick to the cinnimon sugar mix, so the the crumb topping just ends up being a flat layer. I’m not sure how to fix this issue

    1. I tried making this over the weekend and had the same problem. It was more like a layer of sugar on top of the cake with clumps of butter instead of crumbles. My only guess is the butter was TOO cold. I end up scraping most of it off. But the cake part itself was great.

      1. The recipe turned out good enough, my crumb topping was just a flat layer and did not sink, kinda disappointed in the finished product. Maybe next time I will not work in the butter as well, I think when it says pat down should be changed, and to layer the crumbs instead

      2. Try adding flour to the butter and cinnamon brown sugar mixture. Similar to apple crisp. With flour it won’t matter if the butter is hard or soft

  3. Hi Sally. This is my all time fav coffee cake recipe and so easy. I would like to make it for a teacher appreciation breakfast, and to make it faster/easier to grab I was thinking muffins. How would you recommend adapting this recipe to do that?

  4. I made this coffee cake and it was delicious! I was skeptical about adding the butter to the flour mixture and then adding the eggs and buttermilk, but it worked and the results were fantastic! I love the details and background you give for your recipes. It is helpful. Thanks for a great recipe!

  5. Hi Sally! My family and I love this recipe so much. It always comes out tasting delicious! However, the past few times I’ve made it, there have been some issues with the cake itself and I can’t quite figure out what’s causing them. The first thing I’ve noticed that even while following your recipe step for step, as well as your hints, my batter is not thick and smooth like frosting and there are always little lumps of butter left behind. Even after using a mixer for 3 minutes. The second issue I’m having is that when I bake it, the cake swallows all the crumb topping. This past time I actually used frozen butter to assure that it stayed cold enough, but not long after being in the oven, the crumbs are gone. Any ideas or tips as to how to solve this would be great. I will keep making this even if it doesn’t turn out picture perfect like yours. Haha it’s that good.

    1. I would love an updated version of this recipe, too! I’m looking to bake a cinnamon swirl coffee cake with streusel, but it is so much easier to bake with weight measurements!

      I would love a chai spice crumb cake…yum!


  6. I made this and doubled the recipe. I put everything in my kitchen aid mixer instead of trying to mush the butter in with my hands. Then I just scoop up the topping for later. The topping is not very crumbly but I think if you try to add a bit more butter it would help. I have just been squeezing the topping in my hand then putting it on the cake mix batter. It works that way. This is such an awesome recipe ….

  7. My family loved this recipe!!!!. I have made the more dry type cake variety before and always thought it was just too dry. The cake was moist and mixed well with the amount of crumb topping because it was the right sweetness. My crumb layer cooked rather flat but no one cared because it stuck to the cake and was the perfect amount of topping to compliment the cake (and it never sank, it baked perfectly on top). It was gone in a day and everyone was trying to get the last piece.

  8. I just made this recipe and realized there is a mistake in the ingredients list. For the butter it says to use 10 tablespoons of butter (which is a stick plus 2 tablespoons), but then it says to use 1 stick and a 1/4 cup of butter, which is actually 12 tablespoons. Which is correct?

  9. Hi Sally,

    I made this recipe today and, oh my, it was delicious. One thing, mine rose and cracking the center as it rose in form of a volcano.

    What could have happened? Other than that it was deliciously crumby and crunchy on top and the cake perfectly moist.

    Thank you!

  10. I had high hopes for this cake considering all the other recipes I tried came out great. I am very let down with this one. ( as was the center of this cake). The “crumb topping” went flat. I tried freezing the butter as well. Nothing worked. Moving on to a different recipe!

  11. I love your recipes and even bought one of your books for my niece but you have got to be kidding me writing out the recipe like this. You’re just setting people up for failure by not separating the batter and streusel recipes.

    1. Thanks so much, Kate! This recipe is presented as such because part of the crumb streusel is the cake batter, so it’s easier to cut in the butter once as opposed to two separate times for the batter and crumb topping.

  12. It worked fine. I didn’t overmix the first part and lightly mixed the sugar and cinnamon in after. It baked fine. Really good. I’ll make it again.

  13. One of the best coffee cakes I’ve tasted – hands down. I mixed the egg, buttermilk and extra vanilla together first and then added it to the dry – it was easy to do the barely-mix-in-method and ensure the egg gets mixed in properly. I was hesitant to try the vigorous mixing method b/c I was afraid it would be to tough, but I might give it a try as so many people gave it a great review

  14. This has become my go-to coffee cake recipe. The ease-to-deliciousness ratio is unreal. Combining the first part of the cake batter and topping recipes is brilliant—no need to melt butter or cut it twice.

  15. I’ve made this recipe using greek yogurt instead of buttermilk and it comes out moist and delicious. It’s one of my favourite cake recipes.

  16. I made this yesterday and it was easy and delicious. If you follow the recipe exactly, it won’t disappoint you. I did, however add a tsp of cardamom powder to the topping, something I’ve been doing lately to enhance my baked goods. I also used my less strong cinnamon but next time will use my stronger Vietnamese cinnamon. I have two recommendations, first, I didn’t overmix the batter and left the little pieces of butter showing like biscuit dough. I think that this makes the cake more tender and tastier. Secondly, a general recommendation, buy some precut parchment circles for the bottom of your spring form pan. Saves so much hassle. You don’t even need to butter and flour the bottom.

  17. I would have given this 5-stars had the recipe said to bake 30-40 mins at 350 degrees instead of 50-55 mins. It definitely looked done at 30 mins. Should have followed my baker’s instinct. Instead I cooked the full 50 mins. WAY overcooked. Luckily not burnt. Was still good. Will definitely make again and check it after 30 mins. Then it will no doubt be a 5-star recipe. WATCH YOU BAKE TIME FOLKS. CHECK AFTER 30 MINS. Also I made it vegan by substituting 1tbs white vinegar and 1 teaspoon baking soda for the egg. Its a great trick for making most baked goods vegan.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally