Crumble Coffee Cake

Makes 12-16 Servings
serve with:
No items found.
Print Recipe


  • 2¼ (270 g) cups flour
  • 2 teaspoons (10 ml) baking powder
  • pinch salt
  • ¾ cup (180 g) butter, softened
  • ¾ cup (150 g) white sugar
  • 2 teaspoons (10 ml) vanilla
  • 1 egg
  • 1 cup (240 ml) milk


  • 4 tablespoons (60 g) butter, softened
  • 1½ tablespoons (15 g) cinnamon
  • ½ cup (60 g) flour
  • ½ cup (90 g) packed brown sugar


  • 6 tablespoon (90 g) butter, softened
  • ¾ cup (90 g) flour
  • ½ cup (90 g) packed brown sugar
  • 1 tablespoon (5 g) cinnamon


Preheat the oven to 350°F/176°C.  

Grease a 9” x 9” (23 cm x 23 cm) baking pan.


In a medium bowl mix together the flour, baking powder and pinch a pinch of salt.  Set aside.

Add the butter and sugar to a large bowl and mix until creamy.  Whisk in the vanilla and egg until combined.  Slowly add the flour mixture and milk combining to make a creamy batter.


Cream butter in a small bowl.  Add flour, sugar and cinnamon and cut with pastry cutter until crumbly.  


Add the butter, flour, brown sugar and cinnamon to a bowl and use a pastry cutter or food processor to make a coarse crumble mixture.   

Add half of the mixture to the bottom of the baking pan. Sprinkle the filling over batter, then dollop the remaining cake batter over the filling.   Carefully spread the batter over the filling. 

Add topping mixture and bake for 50-60 minutes until a toothpick comes out clean.

Delicious when served warm.


Other Recipes You Might Like