Coffee cake!!
Day 1,899,894 of not understanding why this is called a coffee cake 🙃 yes i know it’s meant to be eaten w coffee but so are donuts! Regardless, coffee cake has my heart, and especially this extra crunchy version. Recipe 👇
Ingredients
Cinnamon Crumble Topping
• 1 cup (200g) packed brown sugar
• 1 1/4 cup (156g) all-purpose flour
• 3 1/2 teaspoons ground cinnamon
• 8 tablespoons (113g) unsalted butter, cold and cubed (I used @vitalfarms )
Cake
• 1 1/3 cups + 1 tablespoon (175g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar (add more for more sweet)
• 2 large eggs, room temp
• 1 tablespoon vanilla extract
• 1/2 cup (120g) yogurt, room temperature
• 2 tablespoons (30ml) milk
Instructions
1. Preheat oven to 350°F (177°C). Grease/line an 8-inch square pan
2. Make the crumb mixture: In a bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using forks or your hands until crumbly.
Refrigerate while you prepare the cake batter, the colder the more crunchy the cake!
3. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat softened butter and sugar until creamy (~3 minutes). Add eggs and vanilla and beat until fully combined. Mix in yogurt (batter will look a bit lumpy/curdled almost).
4. Add dry ingredients and alternate w the milk, and mix on low until just combined. Batter will be thick as shown in the video!
5. Assemble the cake: Spread half the batter into the pan. Sprinkle 1/3 of the total crumb mixture over it.
6. Then spread the remaining batter on top, and sprinkle the remaining crumbs over the top. The top matters more than the middle bc that’s where the crunch is!
7. Bake for 35–45 minutes (mine took 40 m), or until a toothpick inserted in the center comes out clean.
8. In the mean time, make the optional cream cheese icing: eyeball and mix powdered sugar, softened cream cheese, vanilla, and cream/milk until you reach desired consistency and taste.
9. Drizzle over cake and DEVOURR.
I have always loved coffee cake, especially when it has that extra crunch on top—it’s such a satisfying texture contrast. This recipe nails that with a cinnamon crumble topping that's both sweet and fragrant, thanks to the generous use of brown sugar and ground cinnamon. One tip I've learned from making similar coffee cakes is to ensure the butter in the crumble topping is very cold when you cut it in; this helps create those lovely crumbly chunks after baking. Another thing I appreciate about this coffee cake is the yogurt in the batter. It adds moisture and a subtle tang, which balances the sweetness beautifully and results in a tender, moist crumb. I also recommend using room-temperature eggs and yogurt for the best batter consistency and rise. Baking it in an 8-inch square pan gives a nice, thick cake that holds the layers well. Don’t forget to refrigerate the crumb mixture before assembling—that cold crumble really adds to the crunch after baking. For a special touch, I always make the optional cream cheese icing. Mixing powdered sugar with softened cream cheese and a splash of milk or cream creates a smooth, slightly tangy glaze that pairs perfectly with the cinnamon flavors in the cake. If you’re a fan of cinnamon-flavored treats but want to try something a little different, this coffee cake is a great choice. The balance of spices, buttery crumble, and moist cake base makes it a standout. It’s perfect for breakfast, brunch, or just a cozy afternoon snack with your favorite cup of coffee.
❤️❤️❤️❤️❤️❤️