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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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.
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.
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.
Ok, thank you.
Did the cake turn out nice without the Greek yogart?
Amazing! Thank you!
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.
would you ever consider putting this crumb topping on a sweet bread, for example challah before baking? what about the glaze…?
Risa, I do not have any experience in challah baking so I cannot answer this question appropriately.
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.
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.
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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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! 🙂
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.
That sounds like such an amazing substitute. I may have to try that myself!
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 .
Delores, this recipe does not have pumpkin.
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!!
Yes, Jade. You can use salted butter – just be sure to omit the 1/2 teaspoon salt.
Alright thank you!!
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.
Mmmm, the crumbs on top are my favorite part – I have to try this!
The crumb topping is definitely the best part about this recipe!
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.
I advise making it with the crumb topping the night before to let the crumbs sink in a tiny bit. If not, the crumbs will be all over the place!
Sounds good thanks :). I was just afraid that the crumbs would lose their shape.
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!
Can you use sour cream instead of Greek yogurt? And if so how much?
You can substitute sour cream for the same amount of the Greek yogurt.
How did I miss this coffee cake? In love with that crumble topping!
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