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Buttery Coffee Crumb Cake

This coffee crumb cake recipe couldn't be easier to make! It's made with boxed yellow cake mix, which is used in both the batter and the crumble topping.

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 9 servings
Calories: 372 kcal
Course: Cake
Cuisine: American

Ingredients

Cake
  • one 15.25-ounce package yellow cake mix; reserve 1 cup
  • 2 large eggs
  • ⅔ cup water
  • ½ cup all-purpose flour
  • ¼ cup canola oil
Topping
  • 1 cup reserved cake mix
  • 1 cup light brown sugar packed
  • ¼ cup unsalted butter melted
  • 1 teaspoon cinnamon
Glaze
  • 1 cup confectioners’ sugar
  • 1 tablespoon light-colored corn syrup helps keep the glaze softer
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. Make the Cake
  2. Preheat oven to 350F. Line a 9×13-inch metal pan with aluminum foil, spray with cooking spray; set aside.
  3. 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.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  5. Make the Topping
  6. 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.
  7. Evenly turn crumb mixture out over the cake mix.
  8. 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.
  9. Make the Glaze
  10. 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.
  11. Allow cake to cool for about 15 minutes in pan or until sufficiently cooled to slice and serve.

Notes

  • Cake will keep airtight at room temp for up to 5 days.
  • Recipe adapted from Taste of Home.

Nutrition Information

Serving 1 Calories 372kcal (19%) Carbohydrates 61g (20%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Cholesterol 55mg (18%) Sodium 220mg (9%) Fiber 1g (4%) Sugar 45g (90%)

Nutrition Facts

Serving: 9servings

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.