Cinnamon Crumb Coffee Cake, I don’t know about you but as far as I’m concerned this is one of my favourite cakes, an easy Fall Cinnamon Cake, with the perfect topping! Made with leftover cake!
If you remember last Friday I made an Italian Mimosa Cake and I said that I was keeping the left-over cake cuttings to use as a crumb topping. Well, my friends this is it.
I have made a number of Crumb Cakes in my baking life but this Cinnamon Crumb Coffee Cake is one of my favourites.
I don’t know about you but whenever I would make a cake and I would have to trim the cake, that extra cake would always find its way into my mouth. Can’t waste a good thing.
Or even better I would frost it and then eat it! Haha.But now I try to control myself and in the freezer it goes waiting to become a crumb topping.
Cinnamon Coffee Crumb Coffee Cake is so easy to make, no need for the electric beaters. And for the crumb topping I used cane sugar.
I usually make my own brown sugar (sugar and molasses) since you can’t find that type of brown sugar in Italy, but I ran out of it and I was too lazy to make it.
The other day at the grocery store I found very fine cane sugar that I thought the Italian would like in his espresso, so I used that. Worked perfectly. So you can use either cane sugar or regular brown sugar, whichever you prefer.
Cinnamon Crumb Coffee Cake
I usually make this Cinnamon Crumb Coffee Cake in a 9 inch cake pan but this time I made it in a 7 1/2 x 3 inch pan, which means the cake was smaller but taller, I love that cake pan.
So while the cake is cooling I would advise you to get the coffee or tea going because you are really going to want to sit back and enjoy this Coffee Cake.
Cinnamon Crumb Coffee Cake
Ingredients
- CAKE BATTER
- 2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup butter
- 1 cup milk
- 2 eggs
- 1/2 teaspoon vanilla
- TOPPING
- 1 1/2 cups cake crumbs ) left-over cake broken into crumbs(not large crumbs
- 2 tablespoons flour
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 3 1/2 tablespoons butter
Instructions
- Pre-heat oven to 320° (160° celsius) Grease and flour a 9 inch cake pan.
- TOPPING
- In a medium bowl mix together cake crumbs, flour, sugar and cinnamon, cut in butter and combine to form crumbs. Set aside.
- CAKE
- In a small pot add butter and milk, heat until butter is melted, remove from heat and let cool.
- Whisk together flour, sugar, baking powder, salt and cinnamon.
- Whisk together cooled butter/milk mixture, eggs and vanilla, then fold into flour mixture and continue folding until combined (there will be some lumps), spoon into prepared cake pan, top with topping and bake approximately 40-60 minutes or until toothpick comes clean and dry. Enjoy!
Nutrition
Toni says
April 22, 2019 at 9:31 am71/2 x 3. Pan or 8 x3 how many minutes do you bake the 7 x3 for? Recipe said you love the look of the 7 1/2 x 3 and I want mine to look as beautiful as yours dies. Thank you
Rosemary says
April 22, 2019 at 5:31 pmHi Toni, bake it for about 40 minutes and then check and see how it is with a long bladed knife or I use wooden Kebab sticks. Hope that helps.
Karen K says
February 11, 2017 at 5:49 amHow do you make the topping if you don’t have leftover cake crumbs?
Rosemary says
February 11, 2017 at 2:15 pmHi Karen, change the crumb topping to this instead,
3/4 cup flour
1/3 cup brown sugar
1/4 cup butter
pinch of salt and 1 teaspoon cinnamon (more or less how you like it) Hope that helps. Have a great weekend.
Sin Sien says
November 30, 2016 at 4:30 pmHi Rose, your cake looks totally tempting to me & amazing. I just wondered why is it called Cinnamon Crumb Coffee Cake but how come there’s no coffee ingredient in the cake?
Rosemary says
November 30, 2016 at 8:35 pmHi Sin Sien, actually they are called “coffee cakes” because they are meant to be eaten with a cup of coffee, or so they say. Hope that helps.
Monica says
March 25, 2016 at 1:39 amis there a substitution if you don’t save your cake crumbs??? This looks delicious!
Rosemary says
March 25, 2016 at 8:21 amHi Monica, You could probably just leave it out, or even a small store bought plain cake crumbled would work. Happy Easter!
Alice @ Hip Foodie Mom says
March 11, 2016 at 4:31 pmThis cake is beautiful!!!!
Rosemary says
March 11, 2016 at 8:59 pmThanks very much Alice.
Serena | Serena Bakes Simply From Scratch says
March 11, 2016 at 1:54 amSuch a gorgeous cake!
Rosemary says
March 11, 2016 at 9:37 pmThank you Serena.
Megan @ MegUnprocessed says
March 9, 2016 at 9:10 pmCoffee cake is one of my favs! Yours looks so good!
Rosemary says
March 10, 2016 at 5:57 pmThanks Megan, it’s one of my favourites too.
Ashley - Baker by Nature says
March 9, 2016 at 3:55 pmThis looks seriously perfect!
Rosemary says
March 10, 2016 at 6:00 pmThanks Ashley.
Tina Marie says
March 8, 2016 at 8:31 pmWhat am I going to do? I guess I have to move to where you are so I can knock on the door! This looks so scrumptious and beautiful.
Rosemary says
March 10, 2016 at 6:05 pmHi Tina, Thanks and I guess you do have to move beside me, I wish. 🙂
Michelle | A Dish of Daily Life says
February 23, 2016 at 3:43 pmOh I so love cakes and other desserts with those yummy crumbles on top! This looks absolutely divine! I could go for a slice right now! Is it too early? I don’t even care!
Rosemary says
February 24, 2016 at 10:24 amHi Michelle, thanks, as far as I’m concerned it’s never too early :).