Coffee Crumb Cake Recipe

Moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! It's truly the perfect breakfast treat and only takes minutes to make.
↓ Recipe ↓ Video Print Recipe
Total Time: 55 mins
Serves: 8 servings
close up of coffee crumb cake

This coffee crumb cake is so moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! It’s truly the perfect breakfast and only takes minutes to make. You can bake it ahead and have it ready for gatherings or have a slice every morning with your coffee. No one said you had to share!

close up of coffee crumb cake

Coffee Crumb Cake Ingredients

coffee crumb cake ingredients

There’s nothing too fancy about making coffee crumb cake! I’m using lots of cinnamon to make the swirl, sour cream to add moisture to the coffee cake, powdered sugar, and espresso (or coffee) to make the glaze. 

About My Tools

Just a heads up, all my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It’s my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you’re not familiar. 

bosch mixer review

You might be wondering what kind of mixer I am using. I’m using my favorite mixer, which is the Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.

 

CRUMB TOPPING

Step 1 – Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula to combine until most of the flour is combined.

crumb cake topping ingredients in a clear bowl

Step 2 – Use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it’s too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. 

crumb topping

CINNAMON SUGAR FILLING

Step 1 – Add the brown sugar and cinnamon to a medium-sized bowl. Mix together to combine. If it’s really lumpy, sift together. 

COFFEE CRUMB CAKE INSTRUCTIONS

Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well. I place my eggs (still in the shell) into a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they are room temperature or even slightly warm.

Step 1 – Place room temperature butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. Mix on medium/high and cream together until light and fluffy, about 2-3 minutes. (Or longer if you’re using a hand mixer.)

butter and flour creamed together

Make sure the sugar and butter are fully creamed, if it’s not light and fluffy then your cake could collapse.

Step 2 – Add in your room temperature egg, room temperature sour cream, and vanilla. Mix until combined. If you don’t have sour cream you can use buttermilk or any of these buttermilk substitutions. 

Your batter should look cohesive at this point. If it has big chunks of cold butter in there, one of your ingredients was too cold.

Step 3 – Add in the flour, baking soda, baking powder, and salt. Mix on low until just combined. Don’t over mix. The batter will be thick. (If your flour is really lumpy, sift these dry ingredients before adding them into the mixer.) 

butter and sugar creamed together on a whisk

ASSEMBLING THE LOAF

Step 1 – Grease an 8”x4” loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.

You can also use an 8”x8” nonstick square pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe. You can also use this recipe to make muffins!

Step 2 – Place half of the batter into the greased loaf pan and smooth it out. 

coffee crumb cake in a loaf pan

Step 3 – Sprinkle the cinnamon sugar filling on top until it’s completely covered.

cinnamon sugar mix on cake batter

Step 4 – Add the rest of the cake batter on top

smoothing cake batter with spatula

Make this recipe your own! When assembling the loaf in the pan, add your favorite toppings/fillings like blueberries, dried fruit, or even swirl in cream cheese filling.

Step 5 – Sprinkle the thick crumbs evenly on top, covering the surface of the loaf.

adding cake crumbs on top of coffee cake batter in loaf pan

Step 6 – Bake at 350ºF 40-50 minutes, rotating halfway through for even baking. When a toothpick comes out clean from the center, it’s done!

Make the cream cheese glaze while your cake is baking.

Step 7 – Once finished baking, rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.

Step 8 – Loosen the edges with a knife, place a piece of plastic wrap on top of the cake and flip upside down to remove it from the pan. Place on top of a plate or serving tray.

CREAM CHEESE GLAZE

Step 1 – Place softened cream cheese in a large bowl and blend until smooth with a hand mixer or whisk. Slowly pour in the melted butter a little at a time. Do not pour it all in there at once or you could end up with a soupy cream cheese mess.

adding melted butter to cream cheese

Step 2 – Sift in the powdered sugar and mix until you don’t see any lumps. If you don’t sift you will have a lumpy glaze. Add in the vanilla.

Step 3 – While mixing, pour in the coffee (or espresso, or milk or water) a little at a time. Keep adding until you get the desired consistency of a glaze. I like a thinner glaze so it’s easy to pipe.

cream cheese espresso glaze

Step 4 – Place the  glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.

drizzling glaze over crumb cake loaf

Enjoy at room temperature for up to three days. To keep the coffee crumb cake moist, store it in a plastic bag or wrap with plastic wrap.

close up of coffee crumb cake on a plate

Look at those big delicious crumbs and omg the glaze just takes it over the top! Be sure to watch my video on how to make coffee crumb cake in the recipe below. 

If you liked this recipe, you might like these too!

Classic Cake Donut Recipe
Baked Donut Recipe
Cinnamon Toast Crunch Cake
Pumpkin Spice Cake

Did You Make This Recipe?Leave a rating and tell me how it went!
close up of coffee crumb cake

Coffee Crumb Cake Recipe

Moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! It's truly the perfect breakfast treat and only takes minutes to make.
5 from 5 votes
Print Rate
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Serves: 8 servings
Calories: 530kcal

Ingredients

Cake

  • 3 ounces (85 g) unsalted butter room temperature
  • 4 ounces (113 g) granulated sugar
  • 6 ounces (170 g) all-purpose flour
  • 1/2 teaspoon (1/2 teaspoon ) baking soda
  • 1/2 teaspoon (1/2 teaspoon ) baking powder
  • 1/2 teaspoon (1/2 teaspoon ) salt
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 large (1 large) egg room temperature
  • 5 ounces (142 g) sour cream room temperature

Cinnamon Swirl

  • 1 teaspoon (1 teaspoon) cinnamon
  • 1 ounce (1 ounce) light brown sugar sifted

Crumb Topping

  • 6 ounces all-purpose flour
  • 4 ounces (113 g) unsalted butter almost melted
  • 3 ounces (85 g) light brown sugar
  • 2 ounces (56 g) granulated sugar
  • 2 teaspoons (2 teaspoons) cinnamon
  • 1/4 teaspoon (1/4 teaspoon) salt

Cream Cheese Glaze

  • 2 ounces (57 g) cream cheese room temperature
  • 1 ounce (28 g) unsalted butter melted
  • 1/2 teaspoon (1/2 teaspoon) vanilla extract
  • 3 ounces (85 g) powdered sugar
  • 4 teaspoons (4 teaspoons) coffee or milk, water or espresso

Equipment

  • Hand Mixer Or Whisk
  • 8" x 4" Loaf Pan, 2.5" tall or 8" x 8" square nonstick pan

Instructions

Cinnamon Sugar Filling

  • Add the brown sugar and cinnamon to a medium sized bowl. Mix together to combine. If it’s really lumpy, sift together. Set aside.

Crumb Topping

  • Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula until most of the flour is combined.
  • Then use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it’s too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. Set aside.

The Cake

  • Preheat your oven to 350ºF (177ºC) and bring your butter, sour cream, cream cheese and egg to room temperature.
    I place my egg in a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they're room temperature or a little warm.
  • Place room temperature butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. (Or a large bowl if you’re using a hand mixer.) Mix on medium/high and cream together until light and fluffy, about 2-3 minutes.
    Make sure it’s fully creamed, if it’s not light and fluffy then your cake could collapse. 
  • Add in your room temperature egg, room temperature sour cream and vanilla. Mix until combined. Your batter should look cohesive at this point. If it has chunks of cold butter in there, one of your ingredients was too cold. 
  • Add in the flour, baking soda, baking powder and salt. Mix on low until just combined. Don’t over mix. (If your flour is really lumpy, sift these dry ingredients before adding them into the mixer.) The batter will be thick. 
  • Grease an 8”x4” loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later. 
  • Place half of the batter into the greased loaf pan and smooth it out. Sprinkle the cinnamon sugar filling on top until it’s completely covered. (Optional: swirl if desired.) Then place the rest of the batter on top and smooth it out with a spatula. 
  • Sprinkle the thick crumbs evenly on top, covering the surface of the batter.
  • Bake at 350ºF for 40-50 minutes, rotating halfway through for even baking. When a toothpick comes out clean from the center, it’s done! 
  • Make the cream cheese glaze while your cake is baking, directions below. 
  • Once finished baking, rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse. 
  • Loosen the edges with a knife, place a piece of plastic wrap on top of the cake and flip upside down to remove it from the pan. Place on top of a plate or serving tray. 

Cream Cheese Glaze

  • Place softened cream cheese in a large bowl and blend until smooth with a hand mixer or whisk. Slowly pour in the melted butter a little at a time. Do not pour it all in at once or you could end up with a soupy cream cheese mess. 
  • Sift in the powdered sugar and mix until you don’t see any lumps. If you don’t sift you will have lumpy glaze. Add in the vanilla.
  • While mixing, pour in the coffee a little at a time. Keep adding until you get the desired consistency of glaze. I like a thinner glaze so it’s easy to pipe.
  • Place glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off. 
  • Enjoy at room temperature for up to three days. To keep it moist, store in a plastic bag or wrap with plastic wrap. 

Notes

  1. All my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It's my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you're not familiar.
  2. For this recipe I'm using a Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.
  3. Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well.
  4. If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions. 
  5. For your pan release, I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
  6. I'm using an 8" x 4" Loaf Pan, 2.5" tall. You can also use an 8”x8” nonstick square pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe. You can also use this recipe to make muffins!
  7. Make this recipe your own! When assembling the loaf in the pan, add your favorite toppings/fillings like blueberries, dried fruit, or even swirl in cream cheese filling.
  8. After your cake is done baking, make sure to rest it at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.

Nutrition

Serving: 1serving | Calories: 530kcal (27%) | Carbohydrates: 64g (21%) | Protein: 4g (8%) | Fat: 30g (46%) | Saturated Fat: 18g (90%) | Cholesterol: 101mg (34%) | Sodium: 341mg (14%) | Potassium: 110mg (3%) | Fiber: 1g (4%) | Sugar: 46g (51%) | Vitamin A: 948IU (19%) | Vitamin C: 1mg (1%) | Calcium: 69mg (7%) | Iron: 1mg (6%)