Crumb Coffee Cake
Crumb Coffee Cake is a simple old-fashioned favorite with a generous brown sugar and cinnamon crumb topping. It bakes in a 13x9 pan and has that perfect tender crumb and crunchy streusel top.
Great for breakfast, brunch, or with afternoon coffee — the kind of cake that disappears quickly.
Crumb Coffee Cake
Ingredients
- 1 cup shortening
- 2 cups brown sugar
- 2 1/2 cups flour
- 1 egg
- 1 cup sour milk (or buttermilk)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking pan.
- In a large bowl, blend the shortening, brown sugar, and flour together until the mixture is crumbly (like coarse pie crust crumbs).
- Reserve 1 cup of the crumb mixture and set it aside for the topping.
- To the remaining crumb mixture, add the egg, sour milk, baking soda, and cinnamon. Mix until well combined (the batter will be thick).
- Spread the batter evenly into the prepared pan.
- Sprinkle the reserved crumb mixture evenly over the top of the batter.
- Bake for 30–40 minutes, until the center is set and the top is lightly browned. Serve warm or at room temperature.
Bake time: 30–40 minutes
Pan: 13 × 9-inch
Servings: 12–15
Crumb Coffee Cake FAQ
What is “sour milk”?
Sour milk is regular milk with a little vinegar or lemon juice stirred in. It reacts with the baking soda to create a tender texture.
Can I use buttermilk instead?
Yes — buttermilk works perfectly as a 1:1 substitute for sour milk in this recipe.
How do I know when the crumb coffee cake is done?
The cake is done when the center is set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
How should I store this coffee cake?
Store covered at room temperature for up to 4 days, or wrap slices tightly and freeze for up to 2 months.