Cream Coffee Cake That Makes You Reconsider Breakfast

Why I Keep Coming Back to This Coffee Cake

Honestly, I think it’s the smell that gets me first. Not just coffee—it’s the hint of vanilla, whispers of cinnamon, and the buttery crumble flirting with the air as it bakes. I didn’t plan to bake today, just looking for a quiet moment. Then the kitchen filled with that sweet, warm scent — like a little secret, just waiting to be discovered. I’ve tried plenty of coffee cakes, but this one sticks. It’s not overly sweet. The crumb has a slight crunch, but it’s tender inside, almost like an emotional comfort. Right now, it feels perfect—like something that could make a dull morning feel special without trying too hard. Recipes like this remind me that simple things sometimes matter most right now—more than fancy, more than complicated, just honest and straightforward.

Coffee Cake with Cinnamon Crumble

This coffee cake features a tender, moist crumb base topped with a crunchy cinnamon-sugar crumble. It is baked until golden on top, with a soft interior that reveals layered textures and a fragrant aroma of vanilla, cinnamon, and butter throughout.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour for the cake base and crumble topping
• 1 cup granulated sugar divided for cake and crumble
• 1/2 cup unsalted butter cold, for crumble and cake batter
• 1 teaspoon ground cinnamon for crumble topping
• 1 teaspoon vanilla extract for flavoring the batter
• 1 cup milk whole or 2%
• 2 large eggs for the batter
• 1/2 cup vegetable oil adds moisture

Equipment

• Mixing bowls
• Whisk
• Loaf pan or baking dish
• Measuring cups and spoons
• Pastry Cutter or Fork

Method

 

1. Preheat the oven to 350°F (175°C). Grease your baking pan with butter or non-stick spray and set aside.
2. Combine 1 3/4 cups of flour, 1/2 cup of sugar, and 1/2 teaspoon of cinnamon in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside for the crumble topping.
   2 large eggs, 1 teaspoon ground cinnamon
3. In a separate large bowl, whisk together eggs, milk, vegetable oil, vanilla extract, remaining sugar (1/4 cup), and the remaining 1/4 cup of flour until smooth and well combined.
   1 teaspoon vanilla extract, 1 cup milk, 2 large eggs, 1/2 cup vegetable oil
4. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the cinnamon crumble evenly over the batter.
   1 teaspoon vanilla extract
5. Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be puffed and set, with a slightly cracked top.
6. Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, revealing a moist interior topped with crunchy crumble.

Maybe it’s just the smell. Or maybe I’ve always needed a cake that feels like a quiet, cozy secret. Whatever it is—I’ll be baking this again, probably tomorrow.