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.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings servings

Calories 530kcal

Author Elizabeth Marek

Equipment

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

Ingredients

Cake

3 ounces unsalted butter room temperature
4 ounces granulated sugar
6 ounces all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg room temperature
5 ounces sour cream room temperature

Cinnamon Swirl

1 teaspoon cinnamon
1 ounce light brown sugar sifted

Crumb Topping

6 ounces all-purpose flour
4 ounces unsalted butter almost melted
3 ounces light brown sugar
2 ounces granulated sugar
2 teaspoons cinnamon
1/4 teaspoon salt

Cream Cheese Glaze

2 ounces cream cheese room temperature
1 ounce unsalted butter melted
1/2 teaspoon vanilla extract
3 ounces powdered sugar
4 teaspoons coffee or milk, water or espresso

US Customary - Metric

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.

Video

Notes

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.
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.
Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well.
If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions.
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.
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!
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.
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