4.4 from 468 votes
Buttery Coffee Crumb Cake
Buttery Coffee Crumb Cake blends a moist yellow cake base with a cinnamon-scented crumb topping that adds texture and rich sweetness. The cake batter combines boxed cake mix, eggs, oil, and flour for a tender crumb, while the topping is made from reserved cake mix, brown sugar, butter, and cinnamon to create buttery crumbs. A light glaze of confectioners' sugar, corn syrup, and water finishes the cake with a gentle sweetness and a delicate shine, making it a pleasant sweet treat to enjoy with coffee or tea.
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings:
9
servings
Calories:
372 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 372
% 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.