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!
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
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- 1 ¼ cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
For the crumb topping
- 1 cup brown sugar, packed
- ½ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 2 ½ cups all-purpose flour
For the brown sugar glaze
- ½ cup brown sugar, packed
- ½ 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.
Did you make this recipe?
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BEST COFFEE CAKE EVER!!
This is hands down the best coffee cake I have ever had or made! And it is perfect for those that think the crumb topping is the best part of coffee cake. Worth the time, effort and mounds of butter and brown sugar needed!
A very moist and delicious coffee cake. I love it. The glaze a a great touch to the cake too. This cake is very addicting I could have eaten the entire cake myself….
Made this today for the first time. I liked it very much. My husband really loved it with a glass of milk. Good recipe. Lots of crumb topping!
Very good. I kept to the recipe with one exception: used Noosa Vanilla Bean yogart to replace the vanilla and yogart that were called for. Did not use any vanilla at all. Added pecans to the top and pushed them into the brown sugar topping.
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!
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?
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!
The only dessert this non-bakin’ gal makes! Ridiculously good!
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.
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!!
Nikita
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!
Also I hand mixed everything and it had no effect.
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 ??
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!! 🙂
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
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..
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!!!
Perfect crumb topping
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!
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!
It should still be warm. Hope that helps, Casey.
Looks yummy! I also remember the Coterie down the street. Used to enjoy coffee and dessert there.
My crumbly topping, was not! The butter amount is wrong! 1 cup = 1 stick not two!
1 stick butter = 8 tablespoons = 1/2 cup.
2 sticks butter = 16 tablespoons = 1 cup.