glazed cinnamon crumble coffee cake
I am usually not a huge fan of sweets, but I have a real soft spot for coffee cake. This one - excuse my pun - takes the cake. It's moist, but also spongey, and the crumble is so buttery. I highly recommend baking this one the night before and bringing it out for breakfast the next morning. If you would rather eat it fresh and warm (like I still did after baking it the night before) it can also be served right out of the oven. This cake is not too sweet and so comforting. Grab a coffee and your favorite book, and enjoy!
Prep Time:30 Min
Cook Time: 50 min to 1 hr
1 1/4 sticks unsalted butter, room temp
1/4 kosher salt
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
2 tsp vanilla extract
3 large eggs, room temp
3/4 cup sour cream or greek yogurt, room temp
1 1/4 cups milk, room temp
4 cups AP flour
1/3 cup brown sugar
1 1/2 tbsp cinnamon
1/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 tsp kosher salt
1 cup AP flour
3 tsps cinnamon
1 tbsp unsalted butter, room temp
1 cup confectioners sugar
2 tbsp milk
Preheat the oven to 350 degrees. Lightly grease a 9 inch round cake pan.
To make the cake, in a large bowl, use a hand or stand mixer to beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating as you go, making sure each is fully incorporated before adding the next one.
In a separate bowl, whisk together the sour cream or yogurt and milk until well combined.
Add milk and sour cream mixture along with the flour into the butter and sugar mixture until a smooth batter begins to form. Once smooth, set aside.
To make the filling, mix together the brown sugar and cinnamon using a fork or whisk.
To make the topping, whisk together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined.
Pour and evenly spread half of your cake batter into the pan. If using the filling, spread it over the batter. You can swirl the filling into the batter with a butter knife or small off-set spatula to make a marbled cake.
Pour the second half of the batter on top of the filling, making sure to evenly spread it.
Sprinkle the crumble over the batter in the pan.
Bake the cake for about 50 to 60 minutes or until it's a dark golden brown around the edges, medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean.
Let the cake cool for at least 20 minutes before drizzling the glaze over the top.