Return to Content

Crumb Coffee Cake

Crumb Coffee Cake
7 votes, 3.57 avg. rating (72% score)
Print Friendly

Total Time: 20

Yield: 9 servings

Like the sour cream coffee cake, crumb cake was a Northern European invention, originally prepared with a yeast-raised dough but simplified in the 20th century with the use of chemical leaveners like baking powder. It's generally thought of as a New York specialty, but it's found all through New England as well.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Crumb Coffee Cake
Photo/Art by Aimee Seavey

For the crumb topping:


  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/3 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted


Preheat the oven to 375° and grease an 8-inch square baking pan.

Make the crumb topping: Combine the flour, brown sugar, walnuts, and cinnamon. Add the melted butter and mix with a fork. Set aside.

For the cake:


  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/4 cup unsalted butter, melted, plus more for pan
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract


Next, make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the butter, egg, milk, and vanilla. Add the wet mixture to the dry ingredients and fold with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Updated Monday, September 24th, 2012

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Crumb Coffee Cake

  1. Teresa September 5, 2013 at 11:21 am #

    I used buttermilk for the milk ingredient, and the cake was delicious! Thank you for sharing this recipe!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111