A tender, easy coffee cake recipe with double cinnamon filling and crumb topping toasted to perfection. This coffee cake with crumble topping and cinnamon swirl pairs well with your morning brew or afternoon tea.
Does Coffee Cake Have Coffee In It?
Coffee cake is known for its cinnamon swirled center layer and sometimes contains fruit and nuts. It is a single layer caked with a sweet cinnamon spiced-infused center and a streusel top made from butter, sugar, and flour. It is named coffee cake because it’s usually served with coffee but does not actually contain coffee in the cake. This is why it makes for the perfect morning breakfast! In this recipe, I doubled the center layer for a thick, rich cinnamon finish. I always feel there is never enough filling so I figured why not double the recipe? For other great breakfast ideas, check out my stuffed monkey bread with nutella or peanut butter option!
Coffee Cake Basics
This is a basic coffee cake recipe I adopted from my original recipe that contains sour cream. Sour cream is the magic ingredient to any tender cake, however, I switched to milk and it created even more magic in the sponge texture and taste. First you combine your sugar, butter, and egg together. Second, you alternate the dry mixture with your milk. By alternating your ingredient this way it helps not to over mix your batter and create air pockets. After, you mix your cinnamon-butter filling and cinnamon crumb topping ingredient together in separately bowl. To assemble, pour half of your batter in the dish first, then sprinkle on one even layer the cinnamon-butter filling. Lastly the rest of the batter. Before you bake, add the crumb layer with your hands leaving some large and small chucks. Bake 47-49 minutes.
The Coffee Cake Filling
Butter and sugar with cinnamon make up your cinnamon-butter layer. This is the layer that goes between the cake layers. Soften butter is used in this filling rather then melted butter because the butter will naturally melt into the cinnamon and brown sugar causing the gooey center layer. If we used melted butter it would melt right into the cake layer and you would be left with a soggy mess. I realized I love this filling so much because it tossed me back to my childhood when I use to consume brown sugar pop tarts by the box. The filling is similar if not the same without the preservatives!
Coffee Cake with Crumb Topping and Cinnamon Swirl
Ingredients
The cake:
- 1 stick unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- Pinch of salt
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour or gluten free flour
- 3/4 cup whole milk
For the cinnamon-butter filling:
- 5 tablespoons unsalted butter, softened
- 2 teaspoons ground cinnamon
- Pinch all-spice spice
- 1/2 cup flour
- 1/2 cup dark brown sugar, packed
For the Crumb topping:
- 4 tablespoons unsalted butter, softened
- 1/2 cup + 2 tablespoons flour
- 1/2 cup dark brown sugar, packed
- 2 teaspoons ground cinnamon
- Pinch nut-meg spice
Directions
- Pre heat your oven to 350 degrees F.
For the Cake:
- In a large bowl, beat together butter, sugar, and egg until just combined. Beat in your salt, baking powder and cinnamon.
- Add half of your flour and half of your milk, blend until just combined. Next, add in the rest of the flour and milk. Set aside.
For the filling:
In a medium bowl, using a fork combine all ingredient until a tight mixture forms. Set aside
For the Crumb topping:
- In a medium bowl, using a fork or hands, mix together the ingredients until large and small chunks form.
To assemble:
- Grease a 9×9 baking dish with non-stick spray. Add in half of your batter, spread into one even layer.
- Sprinkle in one layer all of your cinnamon-butter filling. It is okay if it isn’t perfectly even.
- Dollop on the rest of your batter in sections then carefully spread corner to corner.
- Add crumb topping across the entire top, pat down to help the topping adhere to the cake batter.
- Bake 47-48 minutes.
- Remove from the oven and allow to cool completely before serving. This helps the center layer settle.
- Store in an air tight container on the counter for up to 3 days. Store in the refrigerator for up to 1 week.
*Add nuts on top of the cinnamon-butter filling for an extra layer crunch.
*Gluten Free baking flour 1:1 works great for a gluten free coffee cake recipe.