Buttery Crumb Coffee Cake

I have a thing for buttery crumbs or anything with a crumble or streusel topping.

The more crumbs there are the happier I am.

Buttery Crumb Coffee Cake - A soft, fluffy cake with cinnamon-brown sugar streusel CRUMBS and a perfectly sweet glaze!! An easy coffee cake that's perfect for brunch, holidays, or anytime you're CRAVING cake!!

Let’s talk about coffee cake which I think is very underrated. I would prefer a slice of glazed coffee cake with those big crumbs to a fancy layer cake most any day.

It’s even better when the cake is extremely easy and fast to make. I had this cake made, cooled, and ready to dig into in under an hour.

Buttery Crumb Coffee Cake - A soft, fluffy cake with cinnamon-brown sugar streusel CRUMBS and a perfectly sweet glaze!! An easy coffee cake that's perfect for brunch, holidays, or anytime you're CRAVING cake!!

It tastes like something you’d get at a bakery but better because it’s not dry in the least, a problem I find with cake in general from bakeries.

The secret is that I doctored up a box of yellow cake mix. Who knew that cake mix combined with brown sugar and melted butter could yield such a scrumptious crumb topping. If you’re cake mix averse, make this scratch base and use this crumb topping minus the cocoa.

Buttery Crumb Coffee Cake - A soft, fluffy cake with cinnamon-brown sugar streusel CRUMBS and a perfectly sweet glaze!! An easy coffee cake that's perfect for brunch, holidays, or anytime you're CRAVING cake!!

The cake is soft, fluffy, and tender. The crumbs add subtle texture and it wouldn’t be coffee cake without plenty of glaze.

It’s a perfect brunch cake or simply a great recipe to keep on hand for when you need a fast, easy cake that everyone will love.

Buttery Crumb Coffee Cake - A soft, fluffy cake with cinnamon-brown sugar streusel CRUMBS and a perfectly sweet glaze!! An easy coffee cake that's perfect for brunch, holidays, or anytime you're CRAVING cake!!

Print Recipe

Buttery Crumb Coffee Cake

I would prefer a slice of glazed coffee cake with big crumbs to a fancy layer cake most any day. It's even better when the cake is extremely easy and fast to make. I had this cake made, cooled, and ready in under an hour. It tastes like something you'd get at a bakery but better because it's not dry in the least. I doctored up a box of yellow cake mix with brown sugar, melted butter, and the result is a scrumptious crumb topping. The cake is soft, fluffy, and tender. The crumbs add subtle texture and it wouldn't be coffee cake without plenty of glaze. Great for brunch.

Yield: one 9x13-inch cake

Prep Time: 10 minutes

Cook Time: about 22 to 24 minutes

Total Time: about 45 minutes, for cooling

Ingredients:

Cake

  • one 15.25-ounce package yellow cake mix; reserve 1 cup
  • 2 large eggs
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil

Topping

  • 1 cup reserved cake mix
  • 1 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted
  •  1 teaspoon cinnamon

Glaze

  • 1 cup confectioners' sugar
  • 1 tablespoon light-colored corn syrup (helps keep the glaze softer)
  • 1 tablespoon water

Directions:

  1. Cake - Preheat oven to 350F. Line a 9x13-inch metal pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large bowl add the cake mix (reserve one cup and add to a medium bowl), eggs, water, flour, oil, and mix with a handheld electric mixer on low speed for 30 seconds. Mix on high speed for about 2 minutes, or until blended, stopping to scrape down the sides of the bowl as necessary. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  3. Topping - To the medium bowl with the 1 cup reserved cake mix, add the brown sugar, butter, cinnamon, and mix with a fork until crumbs form. There will be a mixture of sandy crumbs and pebbles. Evenly turn crumb mixture out over the cake mix.
  4. Bake for about 22 to 24 minutes, or until cake is set in the center, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack while you prepare the glaze.
  5. Glaze - To a medium bowl, add the confectioners' sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over cake.
  6. Allow cake to cool for about 15 minutes in pan or until sufficiently cooled to slice and serve. Cake will keep airtight at room temp for up to 5 days.

Adapted from Taste of Home

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13 comments

  1. Doctored cake mixes are the best. I’ve made crumb bars with them before and they’re so good! And crumb cake is my number-one favorite dessert. You’re so right about the bakeries. The topping is fine, but the cake is dry. This looks a whole lot better!

    • I’ve made bars too from cake mixes, more along the lines of a gooey bar and the cake mix + 1 egg and butter is all that gets mixed to form the base layer. So m any things you can do with them and glad you kwim about bakery cakes!

  2. I have a patient who brings us a pretty awesome coffee cake around the holidays. She said she also uses a yellow cake mix so I think I have had something very similar. It’s impossible not to demolish it in short order and the crumble topping is the best part!

  3. Usually I avoid coffee cakes due to the dryness of the cake, but I know better with one of your recipes!  I dust off your blueberry coffee cake recipe 2 or 3 times a year.  I know this one will be just as tasty.  

    • That’s awesome to hear you still make that blueberry coffee cake! Feels like a lifetime ago that I posted that recipe but glad it’s a keeper for you!

      And yes, this one is anything but dry!

  4. I adore coffee cake! Especially when it’s as buttery and delicious as this.

  5. hey girl this looks amazing!

  6. This is totally going to be breakfast tomorrow morning!  I want a big piece of it with my Sunday morning coffee! 

  7. I made the cake this morning and my crumbs sunk and are crunchy :( I followed the recipe exactly and baked it for 23 minutes. It tastes delicious but I wish the crumbs were softer. Any idea what could’ve gone wrong? I feel like this always happens when I make crumb cake.

    • Not all ovens are created equal and if your crumbs were crunchy at 23 mins, then maybe bake a bit less next time. As far as them sinking, all crumbs sink in all crumb cakes. Perhaps you could go a little bit heavier handed when portioning out the ingredients to ensure a few more crumbs.

      Glad it still tastes delicious!

  8. the more crumb the better-DEFINITELY!!! This coffee cake is heaven <3

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