Coffee Cake with Crumble Topping and Brown Sugar Glaze

Coffee Cake with Crumble Topping and Brown Sugar Glaze - A coffee cake with a mile-high crumb topping that everyone will love!

A coffee cake with a mile-high crumb topping that everyone will love, not to mention the decadent brown sugar glaze!

Coffee Cake with Crumble Topping and Brown Sugar Glaze - A coffee cake with a mile-high crumb topping that everyone will love!

Wow, New Year’s Eve is tomorrow. Tomorrow, guys.

Do you all have fun plans? Jason and I are spending it with family and we plan to make lobster for the very first time. I’m not sure if I’ll be able to withstand the whining though – that’s why Jason will have to take care of the cooking that night.

Either way, I can’t wait to devour that fresh, buttery lobster meat.

And this coffee cake of course.

Coffee Cake with Crumble Topping and Brown Sugar Glaze - A coffee cake with a mile-high crumb topping that everyone will love!

This coffee cake is from Emeril Lagasse, which is part of this week’s #SundaySupper installment of our kicked-up New Year’s potluck featuring his recipes.

I figured this would be the perfect New Year’s Eve food – mainly because you can start off the new year right, devouring the leftovers with your morning cup of coffee.

Oh and those giant crumbs you see there? Yeah, those are a must. I could just eat these starting with the crumbs first.

How else would you eat it?

Coffee Cake with Crumble Topping and Brown Sugar Glaze - A coffee cake with a mile-high crumb topping that everyone will love!

Coffee Cake with Crumble Topping and Brown Sugar Glaze

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour, 10 minutes

Yield 12 servings

Coffee Cake with Crumble Topping and Brown Sugar Glaze

A coffee cake with a mile-high crumb topping that everyone will love, not to mention the decadent brown sugar glaze!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • For the crumb topping
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 1/2 cups all-purpose flour
  • For the brown sugar glaze
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
  • In a large bowl, combine flour, cinnamon, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
  • With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
  • Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  • Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
  • When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
  • Serve warm.

Notes

http://damndelicious.net/2012/12/30/coffee-cake-with-crumble-topping-and-brown-sugar-glaze/


Comments

  1. says

    When a recipe says simply “brown sugar” I never know for sure whether the writer means dark brown or light brown sugar. Or if it makes a difference which one. Which one is best for this recipe?

    • Chung-Ah says

      Generally when a recipe lists “brown sugar”, it refers to light brown sugar. Recipes will specifically indicate the word “dark” when dark brown sugar when it is needed. That being said, light brown sugar is used in this recipe. Hope that helps!

  2. Beth says

    Can I make this the night before and add the crumb topping in the morning before baking? I want to make it and bring in to my sons teachers warm, but it seems like it will be too much to do before we leave for school.

  3. jill says

    i want to make this right now but i don’t have yogurt or sour cream. you think i could leave it out? what would i use instead? i don’t have pumpkin either.

    • Chung-Ah says

      Jill, I do not recommend leaving it out as this ingredient is crucial to the recipe. There really is no appropriate substitute – I highly recommend using the specific ingredients listed in the recipe for optimal results.

  4. jade says

    Hi Chung! Can you use regular butter instead of the unsalted butter? I’m new on your site and I just love your recipes and picture!!

  5. Delores Bruyette says

    Im in love with these recipes. I didn’t see where there was pumpkin listed in this one. Did I miss something. I will gain A LOT OF WEIGHT if I eat them all .

  6. Delores Bruyette says

    I have a ton of flavored ground granola and it tastes like brown sugar do you think I could use it instead of the brown sugar. It was granola cereal but we cant eat it to well so I ground it all up.

  7. Meredith says

    This coffee cake is simply AMAZING! I stumbled upon your page after finding and making your Crumbly Pumpkin Bread (which is also scrumptious….you can’t go wrong with a crumb topping!). I absolutely love your page, thank you for sharing all of these wonderful recipes! :)

  8. says

    Great recipe. Here were my adjustments. Made them in muffin tins, so cooked for about 20-25 min. Then added rum instead of water to the glaze. Delicious. With my muffin tins, I couldn’t fit all of the crumb mixture on top ( Still piled quite high, though). Made 15 muffins by filling them 2/3 full with batter). Could choose to cut topping recipe in half, or double the cake portion if you want to do this. (I saved the remainder and will use it for a donut topping. Yum)

    • Chung-Ah says

      I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgement to freeze and serve.

  9. Isabel says

    I left it in the time as directed and my topping came out soggy. I left it in way longer than it needed to for it to come out clean when I insert a toothpick.

    • Chung-Ah says

      Isabel, I recommend using an internal oven thermometer. Sometimes your oven temperature can be completely off, resulting in a longer baking time than suggested.

  10. risa says

    would you ever consider putting this crumb topping on a sweet bread, for example challah before baking? what about the glaze…?

    • Chung-Ah says

      Risa, I do not have any experience in challah baking so I cannot answer this question appropriately.

    • Chung-Ah says

      Risa, it is best to use the ingredients listed out in the recipe to obtain the best results possible. By using a substitute, I cannot speak for how much this will change the overall taste/texture.

  11. Nathalia Vanderlindé says

    Ok I did exactly everything .The only thing I didn’t do was add the greek yogurt. When the time 35 min has passed I inserted a toothpick and my cake was still not done! Did this have to do anything with me not having to add the greek yogurt on it? An answer would really help! Thanks.

    • Chungah says

      Nathalia, a myriad of factors can be at play here as to why your cake was not done within 35 min. I recommend using your best judgement to increase the time to ensure that your cake is cooked through completely.

  12. Tracey says

    I just made this. It is delish. The cake almost has a hint of blondie flavor which I love. It did take 40 min to bake. I just took it out when it tested done:) Thanks for the great recipe.

  13. cathie alescio says

    Hello..just found your recipe. Was wondering if it is still great if its served for breakfast (making it tonight)

  14. melissa says

    Hi, I made this today. The batter was lovely and I was really excited about it. Im new to baking and I had some questions because I made mistakes. For some reason my crumb topping didn’t turn out crumbly, it actually melted into a huge layer. Any ideas what I did wrong? (this happened right away)

    Also, I didn’t use the pan as directed (again my fault). I used 2 loaf pans and I couldn’t get the center to bake I had to keep adding more time to it. I have never baked with greek yogurt so I am not sure what the texture of the cake will be like.I wasnt sure if was just really moist or if it was under cooked. Apologies for all the questions its a recipe I am going to make again so I want to learn! Even though I made some personal flops the batter, crumbs …divine.

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