Cinnamon Crumble Coffee Cake

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With a thick ribbon of cinnamon and brown sugar running through a golden buttery cake, and then topped with more cinnamon crumble, this coffee cake is moist, tender, and delicious!

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 315kcal

Ingredients

For the Cinnamon Crumble

¾ cup melted butter (1½ sticks)
1½ cups all-purpose flour
¾ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

For the Cake:

½ cup butter softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup sour cream
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt

Instructions

Preheat the oven to 350˚F.

To make the cinnamon crumble

In a medium bowl, combine the melted butter, flour, brown sugar, cinnamon, and nutmeg. Use a fork to stir until it is all combined and forms a crumbly texture.

To make the coffee cake

In a large bowl, use a hand mixer or wooden spoon to combine the butter and white sugar until light and fluffy. Add the eggs and vanilla, and once combined, fold in the sour cream.
Mix the flour, cinnamon, baking powder and salt. Add to the butter mixture and stir until just moistened.
Grease an 8 in square baking dish. Spread half the coffee cake batter in the bottom of the dish. Sprinkle on half of the cinnamon crumble. Spread the remaining cake batter over the cinnamon crumble. Top with the remaining cinnamon crumble.
Bake for 42-50 minutes, or until a toothpick comes out clean.
Let cool for 5 minutes, then cut into 16 squares. Serve with coffee or your preferred beverage.

Notes

Substitutions:

Flour: Whole wheat flour can be used in place of the all-purpose flour.
Sour cream: Whole milk Greek yogurt will work in place of the sour cream.
Cinnamon & nutmeg: Pumpkin pie spice or apple pie spice can be used instead.

How to Store:

Allow coffee cake to cool completely, then cover tightly with plastic wrap. This coffee cake will last for 4-5 days at room temperature.

How to Freeze:

This cinnamon coffee cake recipe freezes well. It can be frozen after it has been baked. See “how to freeze” section in the original post for full instructions.

How to Scale:

This recipe can easily be doubled if you are feeding a crowd. Double all of the ingredients and use a 9x13 pan. Note the baking time might be a bit longer.

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