This Coffee Crumb Cake is a soft, buttery cake layered with a subtle coffee flavour and topped with a thick, buttery brown sugar crumb. A smooth coffee cream glaze adds the perfect finishing touch without overpowering the tender cake or crunchy crumb topping. Baked in an 8 inch square pan, this easy coffee cake is perfect for breakfast, afternoon coffee, brunch or a cozy homemade dessert.
Why you will love this recipe?
This Coffee Crumb Cake is the perfect choice when you want something comforting but a little more special than a classic cake. The generous crumb topping gives every slice plenty of buttery texture, while the coffee flavour adds a rich depth that pairs beautifully with the sweet glaze. It is also easy to slice and serve, making it a great option for brunches, coffee dates, family gatherings or an afternoon treat with a cup of coffee.
Expert Tips for Best Results!
- Keep the crumb cold – Chilling the crumb topping before baking helps the butter stay firm so the crumbs remain chunky instead of melting into the cake.
- Use room temperature ingredients – Room temperature butter, eggs and sour cream blend more evenly into the batter and help create a smoother, more consistent texture.
- Check the centre carefully – Because the crumb topping can brown before the cake is fully baked, insert the toothpick through the crumb and into the centre rather than testing only the surface.
- Let the cake cool completely – Allowing the cake to cool uncovered before glazing helps protect the crunchy texture of the crumb topping.
- Don’t press down the crumb – Scatter the crumb topping loosely over the batter. Keeping it light helps you get those chunky, buttery pieces throughout the top
How to make Coffee Crumb Cake?
The detailed recipe is included in the Full Recipe below. The following pictures and instructions will help you understand the process better visually.
Step 1: Prepare the oven and pan
Preheat your oven to 175°C / 350°F. Grease an 8-inch square baking pan and line it with parchment paper, leaving a little overhang on the sides. This makes the coffee crumb cake much easier to lift out once cooled.
Step 2: Make the crumb topping
In a medium bowl, combine the brown sugar and all-purpose flour. Add the cold butter and rub it into the dry ingredients with your fingertips until coarse crumbs and clumps form, ranging from pea-sized to marble-sized. If the mixture feels too soft or sticky to hold its shape, add 1 tablespoon (8 g) of flour. Place the crumb topping in the freezer for 15 to 20 minutes while you prepare the cake batter.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mixing these ingredients first helps distribute the leavening agents evenly throughout the coffee cake batter.
Step 4: Cream the butter and sugars
Add the room-temperature butter, brown sugar, and white sugar to a large mixing bowl. Beat for 2 to 3 minutes, until the mixture becomes pale, light, and fluffy. Then, gradually beat in the oil until well incorporated.
Step 5: Add the eggs
Add the room-temperature eggs one at a time, mixing well after each addition. This helps create a smooth and evenly emulsified cake batter.
Step 6: Add the coffee and sour cream
Dissolve the instant coffee in the warm milk. Add the sour cream and dissolved coffee to the butter mixture, then mix until smooth and evenly combined. The coffee mixture gives this coffee crumb cake its rich espresso flavour.
Step 7: Incorporate the dry ingredients
Add the dry ingredients in two additions. Mix on low speed or gently fold with a spatula until just combined. Be careful not to overmix, as this can make the cake dense instead of soft and tender.
Step 8: Layer the coffee cake batter and crumb topping
Spread half of the batter evenly into the prepared pan. Scatter about one-third of the chilled crumb topping over the batter. Carefully spread the remaining batter over the crumbs, making sure it reaches all four corners. Finally, scatter the remaining crumb topping generously over the surface without pressing it down.
Step 9: Bake the coffee crumb cake
Place the pan on the middle to upper rack of the preheated oven. Bake for approximately 45 to 55 minutes, checking from the 40-minute mark. Insert a toothpick through the crumb topping into the centre of the cake. It should come out with a few moist crumbs but no wet batter. If the crumb topping starts browning too quickly, loosely tent the cake with foil.
Step 10: Set the crumb topping
Once baked, turn off the oven, prop the oven door open, and leave the cake inside for about 5 minutes. This gentle finishing step helps the crumb topping dry slightly and stay crisp.
Step 11: Cool the cake
Remove the pan from the oven and let the coffee cake cool in the pan for about 15 minutes. Then, carefully lift it out using the parchment overhang and transfer it to a wire rack. Allow it to cool completely uncovered before adding the glaze.
Step 12: Make the coffee cream glaze
While the cake cools, dissolve the instant coffee powder in the warm heavy cream. Whisk in the sifted icing sugar and a pinch of salt until you have a smooth, thick coffee glaze. If needed, add a small amount of cream to thin it or a little more icing sugar to thicken it.
Step 13: Glaze and serve
Once the coffee crumb cake has cooled completely, drizzle the coffee cream glaze lightly over the top. Avoid covering the entire crumb topping with a thick layer of glaze so the crunchy texture remains. Slice into squares and serve with coffee or tea.
Frequently Asked Questions
Can I make this Coffee Crumb Cake without the glaze?
Yes. The cake and crumb topping are already sweet and flavourful, so you can serve it without the glaze. However, the coffee glaze adds another layer of coffee flavour and sweetness.
Why did my crumb topping melt into the cake?
The butter may have become too warm before baking, or the crumbs may have been too small. Chilling the crumb topping for 15–20 minutes before using it helps the pieces stay larger and more defined.
Can I make this Coffee Crumb Cake ahead of time?
Yes. The cake can be baked a day ahead and stored covered at room temperature. For the best crumb texture, add the coffee glaze closer to serving.
How should I store Coffee Crumb Cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days. Keep it away from excessive moisture to help maintain the crumb topping.
Can I freeze Coffee Crumb Cake?
Yes. Freeze the completely cooled, unglazed cake tightly wrapped for up to 2 months. Thaw it at room temperature and add the glaze before serving.
Watch How to Make it!
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Full Recipe
Coffee Crumb Cake
This Coffee Crumb Cake features a soft and tender coffee flavoured cake layered with buttery brown sugar crumbs and finished with a creamy coffee glaze. The combination of fluffy cake, crunchy crumb topping and sweet espresso glaze makes this easy coffee cake perfect for breakfast, brunch or an afternoon treat.
Ingredients
For Crumb topping:
- 1/2 cup packed light brown sugar (113g)
- 3/4 cup all-purpose flour (95g)
- 6 tbsp cold butter(84g)
For Cake batter:
- 1 2/3 cups, spooned and levelled all-purpose flour (200g)
- 1 1/2 tbsp cornatarch
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup room temperature butter (113g)
- 4 tbsp oil (60ml)
- 1/3 cup packed brown sugar (62g)
- 2/3 cup white sugar (125g)
- 2 large eggs (at room temperature)
- 2/3 cup + 1 tbsp sour cream (165g, room temperature)
- 2 tsp instant coffee dissolved in 1 1/4 tbsp warm milk (19ml)
For Coffee cream glaze
- 1 cup sifted icing sugar (120g)
- 1 1/2 tsp Instant coffee powder
- 4 tsp warmed heavy cream (20ml)
- Pinch of salt
Instructions
- Set the oven to 175°C / 350°F and prepare an 8-inch square baking pan by greasing it and lining it with parchment paper.
- Combine the brown sugar and flour in a bowl. Add the cold butter and work it in with your fingertips until chunky crumbs form. For larger crumbs, gently squeeze some of the mixture together. If it feels too soft, mix in a little extra flour. Place the topping in the freezer for 15–20 minutes.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt together until evenly distributed.
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy. Pour in the oil and mix until smooth.
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Dissolve the instant coffee in the warm milk. Add it to the batter along with the sour cream and mix until everything is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture. Mix gently just until no visible flour remains. Avoid overmixing, as this helps keep the coffee cake soft and tender.
- Spread half of the batter into the prepared pan. Add roughly one-third of the crumb topping, then carefully spread the remaining batter over it. Finish with the rest of the crumb mixture, concentrating some of the larger crumbs around the edges and corners.
- Bake for 45–55 minutes, beginning to check around the 40-minute mark. A toothpick inserted into the centre should come out with a few moist crumbs attached. If the crumb topping becomes too dark before the cake is finished, loosely cover the pan with foil.
- Turn off the oven and leave the cake inside with the door slightly open for about 5 minutes. This helps the crumb topping become slightly drier and crispier.
- Let the cake cool in the pan for about 15 minutes, then lift it out using the parchment paper. Allow it to cool completely on a wire rack before adding the glaze.
- Stir the instant coffee into the warm heavy cream until completely dissolved. Whisk in the sifted icing sugar and salt until you have a smooth, thick coffee glaze. Adjust the consistency with a little extra cream or icing sugar if needed.
- Lightly drizzle the coffee glaze over the cooled cake, leaving plenty of the crunchy crumb topping exposed. Slice into squares and serve once the glaze has set slightly.
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