5.0 from 48 votes
Coffee Cake with Crumble Topping and Brown Sugar Glaze
A coffee cake with a mile-high crumb topping that everyone will love!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 12 servings
Course:
Breakfast
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- 1 ¼ cups brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
For the crumb topping
- 1 cup brown sugar packed
- ½ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 2 ½ cups all-purpose flour
For the brown sugar glaze
- ½ cup brown sugar packed
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
- In a large bowl, combine flour, cinnamon, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
- With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
- Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
- When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
- Serve warm.
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