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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.

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!

25 minutes35 minutes


  • 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


  1. Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. 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.
  3. In a large bowl, combine flour, cinnamon, baking soda and salt.
  4. 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.
  5. 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.
  6. Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  8. To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
  9. When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
  10. Serve warm.

Adapted from Emeril Lagasse and Buns In My Oven.

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  1. My absolute favorite coffee cake! It reminds me of the old Starbucks coffee cake they used to sell,  but better! It is always a crowd favorite and I always get requests to make it. Love love love! The crumb topping is amazing. I also made just the crumb topping and put on my pumpkin muffins – AMAZING! 

  2. Rated 5 out of 5

    Love this recipe. Our whole house smells amazing! I don’t know what I may have done wrong but I have A LOT of the crumb topping left over. Do you recommend that I keep it in a air tight jar or freeze it? My family wants tonuse it on top.of their oatmeal. Should I cook it first?

  3. Rated 5 out of 5

    I have made this coffee cake many times and it a hit every time!! My son requests it frequently. I use whole wheat flour for all of the flour and have substituted unsweetened applesauce for the butter in the cake part. I also substitute coconut sugar for the white sugar and part of the brown sugar in the cake. I do not make the brown sugar glaze as I think it is sweet and perfect enough without it! Make this recipe, you won’t regret it!

  4. Rated 5 out of 5

    I made this recipe as directed except for a couple little tweaks. I substituted sour cream for the yogurt and I added 1 chopped apple to the batter. Then I made a simple white glaze to drizzle on top with vanilla, powdered sugar and milk. This was SO good. It tasted like costcos apple crumb muffins, but better. My mom and brother just came over and ate half of it! lol so good.

  5. Rated 5 out of 5

    I work in a deli and just made the glaze and crumble over  the top of  mini lemon pound cakes. Absolutely amazing and a BIG hit!!thank you for posting this!!


  6. Rated 5 out of 5

    I halved this recipe and baked this in a round pie dish. Fit perfectly. I was skeptical that the batter was so thick but it was completely fine and the cake puffed up beautifully in the oven. The cake is delicious and the crumb topping is perfect. Generously coat the batter surface with the topping. Make sure to use a tooth pick before taking out to ensure it is cooked properly – if the toothpick comes out clean then it is ready. The timing and temp listed here worked great. The glaze added a nice crunch if you are generous with it on the perimeter of the pan and let it cool. Super easy to make and so, so good!

  7. Rated 5 out of 5

    I want to make this can I make it even if I don’t have the paddle attachment and I only have a electro hand mixer ?? 

  8. Still waiting for it to cool so I have not tasted yet. Although it smells divine! I have a ton of crumble topping left over, can I save this? If so, how should I store and for how long? Thanks!! 🙂

  9. Absolutely loved this cake! It is so moist and delicious. I did a few tweaks though. I added 1/4 brewed coffee to the batter and I doubled the glaze recipe, added a shot of whiskey and cooked it on the stove top to thicken up. Definitely adding this one to my books

  10. Rated 5 out of 5

    I substituted sour cream for the yogurt, it was so good. My adult son wanted me to write down the recipe for when I die, lol. Also, he wanted me to somehow find a way to wrap the entire cake with the crumb topping. He just can’t get enough! Thank you for the best recipe ever! (For those of you whose cakes aren’t cooking…the secret really is to let your butter and sugar really whip up for 3-4 minutes on high speed.) Peace and Love..

  11. Rated 5 out of 5

    LOVED this! Simple to make and so delicious and most. I can’t believe we ate the whole pan in one day! Actually, yes I can- it was that good!!!

  12. Rated 5 out of 5

    Perfect crumb topping

  13. Rated 5 out of 5

    I’ve made this cake so many times now. I love this recipe! I’ve had to improvise with the yogurt a few times but it has always turned out great and delicious!

  14. This seems like a really excellent recipe for crumb topping, which I’m thinking of adding to some pies! My question is should the melted butter be cooled or still warm? I’ve seen some recipes say one or the other. Thanks!

  15. Looks yummy! I also remember the Coterie down the street. Used to enjoy coffee and dessert there.

  16. My crumbly topping, was not! The butter amount is wrong! 1 cup = 1 stick not two!

  17. NOT GOOD the cake came out all spongy and undercooked. The crumb topping as per this measured ingredients you could taste the salt in the crumb mix. This recipe is weird and don’t like the color of the cake mix anyway. Definitely not “damn delicious” and the amount of costly ingredient content called for makes it a pricey loss to prepare.

    • ​I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully (and professionally) tested and re-tested by my team, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      If the cake was undercooked, it was not baked long enough. Perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. If you can taste the salt in the crumb mix, then too much salt was added to your taste. Please consider user error.

      Hope that helps!

  18. I’d like to make a smaller portion, is it possible to halve the recipe and bake in an 8×8 dish? Do you have a recommended cook time for the smaller dish?

  19. Hey there!! 
    For a staff potluck meeting tomorrow I am planning on making cheescake filled strawberries. I have made them before and they are always a hit, but for the topping I usually just sprinkle some graham crackers on top, and this time I was hoping to make something a little fancier. Do you think if I made the crumble part of your recipe on it’s own and used it is a topping it would be good? Also would the crumble be okay in the fridge for a few hours? last question, how long does the crumble need to dry before it can be placed/served? 
    Thanks so much 🙂 

    • Using the crumble topping sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. I also worry that the crumble topping will not stick to the strawberries. That being said, please use your best judgment.

  20. Hi, just wondering if I can add shredded apples to this coffee cake and if so, do I need to add or omit any other ingredients? Thank you, Lora

  21. Hi,
    I made this cake for the first time last night and it is great, however am I missing something in the ingredients list, there was no coffee??

    Was lovely without the coffee, however I did make it especially for a coffee lover. Please can you advise how much and when you would add coffee?

    Many thanks

    • Coffee cake generally refers to a type of simple, usually unfrosted cake that is an accompaniment to coffee, rather than a cake that contains coffee.

  22. So excited for this recipe! However, my crumb has been drying for going on an hour now and is still pretty wet, not the dry crumble that I’m hoping for. Have you run into this problem?

  23. Hi there! I want to make this a day or two ahead, but was wondering if the brown sugar glaze will make the cake too soggy to be served a day later. Should I omit that or put it on later?

  24. Making this for supper…………cant wait

  25. We made this last night and it seemed done then by the toothpick test, but this morning when we tried to cut it up, it was not done at all! Our oven is convection but we usually know how to adjust for that. We ended up re-baking this for quite a bit more time to make sure the cake part was actually cooked.

  26. How smooth is the glaze supposed to be ? After about 10 minutes of mixing it’s still very sugarie.

  27. Pinned this so long ago. Just made for a friend. Made two 8 in square pans instead of 9 by 13. So glad. We can keep one. It’s delicious Tks. Will be making again.

  28. Thank you for the crumb coffee cake of my dreams! This is the recipe I have been looking for – the recipe worked beautifully. I skipped the glaze, but the family is plowing through this cake as we speak.

  29. Wow, thank you for the quick reply! You are amazing. BTW, made it this morning (morning for me, I live in Paris) and my crumble topping turned out soft and mostly melted into the batter. I was hoping for that beautiful and light crumble like yours, but no luck. Figure it is from the wonderful butter we have here ha! I think it will be tasty nonetheless, so I am going to glaze it and serve it at the ladies brunch tomorrow. Again, many thanks. I have tried loads of your recipes, and they have all been great. I appreciate the variety and simplicity of ingredients in most. Damn Delicious is just that!!

  30. Have you ever made this the day before? I want to take to a ladies brunch, but I will not have the time to prepare the morning of. Thank you.

  31. Hi, just made them now and had 1 myself and it is just out of the world!!!!
    Thank you for such an easy and Amazing recipe. just hope my kids like them too.
    A do try for everyone new!!!

  32. I’d love to try this and I’m not sure if I’m missing something, but I cannot see the coffee listed in the ingredients?! Please can you let me know what amount is used and at what stage do you add the coffee in? Thanks : )

  33. This looks deelish! I may have to make tomorrow morning. Thanks for this amazing recipe! 🙂

  34. 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.

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

  36. I am out of Greek yogurt. May I substitute regular vanilla yogurt?

  37. 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.

  38. 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.

  39. Amazing! Thank you!

  40. could I use oil as a substitute for the butter? If so, how much should be used?

    • 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.

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

  42. 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.

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

  43. We are having a big family gathering in June and wondered if this can be frozen before serving a few days before?

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

  44. 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)

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  46. 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! 🙂

  47. 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.

  48. 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 .

  49. 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!!

  50. 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.

    • 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.

  51. Mmmm, the crumbs on top are my favorite part – I have to try this!

  52. 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.

  53. 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?

    • 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!

  54. How did I miss this coffee cake? In love with that crumble topping!

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