Buttery Coffee Crumb Cake
User Reviews
4.4
Buttery Coffee Crumb Cake
Description
Buttery Coffee Crumb Cake combines a simple yellow cake mix enhanced with eggs, flour, oil, and water into a tender batter baked in a foil-lined pan. A crumbly topping, made from reserved cake mix mixed with brown sugar, melted butter, and cinnamon, is spread evenly over the batter before baking to provide a sandy, pebbly texture and rich flavor contrast. Once baked and cooled, the cake is topped with a glaze made from confectioners' sugar, corn syrup to maintain softness and color, and water for a smooth finish. The result is a balanced coffee cake with a moist interior, crunchy cinnamon crumb topping, and a sweet glaze that keeps the crumb moist and tender.
The cake’s texture variation—from soft cake to buttery, cinnamon-sweet topping—makes it suitable for breakfast or as an accompaniment to coffee or tea. It can be served sliced directly from the pan with minimal fuss.
According to recipe notes, the cake keeps well stored airtight at room temperature for up to five days, allowing for convenient make-ahead serving. The use of prepared cake mix and straightforward steps makes it accessible for home bakers aiming for a homemade but simple coffee cake.
Ingredients
Cake
- yellow cake mix one 15.25-ounce package; reserve 1 cup
- 2 egg large
- ⅔ cup water
- ½ cup all-purpose flour
- ¼ cup canola oil
Topping
- 1 cup yellow cake mix reserved portion
- 1 cup light brown sugar packed
- ¼ cup butter melted, unsalted
- 1 teaspoon cinnamon
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon corn syrup helps keep the glaze softer, light-colored
- 1 tablespoon water
Instructions
- Make the Cake
- Preheat oven to 350F. Line a 9×13-inch metal pan with aluminum foil, spray with cooking spray; set aside.
- To a large bowl add the cake mix (reserve one cup and add to a medium bowl), eggs, water, flour, oil, and mix with a handheld electric mixer on low speed for 30 seconds. Mix on high speed for about 2 minutes, or until blended, stopping to scrape down the sides of the bowl as necessary.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- Make the Topping
- To the medium bowl with the 1 cup reserved cake mix, add the brown sugar, butter, cinnamon, and mix with a fork until crumbs form. There will be a mixture of sandy crumbs and pebbles.
- Evenly turn crumb mixture out over the cake mix.
- Bake for about 22 to 24 minutes, or until cake is set in the center, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack while you prepare the glaze.
- Make the Glaze
- To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over cake.
- Allow cake to cool for about 15 minutes in pan or until sufficiently cooled to slice and serve.
Notes
- Store the cake in an airtight container at room temperature; it will stay fresh for up to five days.
- The glaze contains corn syrup which helps keep it soft and light-colored.
- Use a foil-lined pan for easy removal and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 372kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 55mg | 18% |
| Sodium | 220mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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