Coffee Cake with Crumble Topping and Brown Sugar Glaze — Damn Delicious

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Coffee Cake with Crumble Topping and Brown Sugar Glaze

A coffee cake with a mile-high crumb topping that everyone will love, not to mention the decadent brown sugar glaze!

Wow, New Year’s Eve is tomorrow. Tomorrow, guys.

Do you all have fun plans? Jason and I are spending it with family and we plan to make lobster for the very first time. I’m not sure if I’ll be able to withstand the whining though – that’s why Jason will have to take care of the cooking that night.

Either way, I can’t wait to devour that fresh, buttery lobster meat.

And this coffee cake of course.

This coffee cake is from Emeril Lagasse, which is part of this week’s #SundaySupper installment of our kicked-up New Year’s potluck featuring his recipes.

I figured this would be the perfect New Year’s Eve food – mainly because you can start off the new year right, devouring the leftovers with your morning cup of coffee.

Oh and those giant crumbs you see there? Yeah, those are a must. I could just eat these starting with the crumbs first.

How else would you eat it?

Coffee Cake with Crumble Topping and Brown Sugar Glaze

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

A coffee cake with a mile-high crumb topping that everyone will love!


  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt

For the crumb topping

  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 1/2 cups all-purpose flour

For the brown sugar glaze

  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. 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.
  3. In a large bowl, combine flour, cinnamon, baking soda and salt.
  4. 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.
  5. 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.
  6. Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  8. To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
  9. When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
  10. Serve warm.

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How did I miss this coffee cake? In love with that crumble topping!

When a recipe says simply “brown sugar” I never know for sure whether the writer means dark brown or light brown sugar. Or if it makes a difference which one. Which one is best for this recipe?

Generally when a recipe lists “brown sugar”, it refers to light brown sugar. Recipes will specifically indicate the word “dark” when dark brown sugar when it is needed. That being said, light brown sugar is used in this recipe. Hope that helps!

Can you use sour cream instead of Greek yogurt? And if so how much?

You can substitute sour cream for the same amount of the Greek yogurt.

Can I make this the night before and add the crumb topping in the morning before baking? I want to make it and bring in to my sons teachers warm, but it seems like it will be too much to do before we leave for school.

I advise making it with the crumb topping the night before to let the crumbs sink in a tiny bit. If not, the crumbs will be all over the place!

Sounds good thanks :). I was just afraid that the crumbs would lose their shape.

Mmmm, the crumbs on top are my favorite part – I have to try this!

The crumb topping is definitely the best part about this recipe!

i want to make this right now but i don’t have yogurt or sour cream. you think i could leave it out? what would i use instead? i don’t have pumpkin either.

Jill, I do not recommend leaving it out as this ingredient is crucial to the recipe. There really is no appropriate substitute – I highly recommend using the specific ingredients listed in the recipe for optimal results.

Hi Chung! Can you use regular butter instead of the unsalted butter? I’m new on your site and I just love your recipes and picture!!

Yes, Jade. You can use salted butter – just be sure to omit the 1/2 teaspoon salt.

Alright thank you!!

Im in love with these recipes. I didn’t see where there was pumpkin listed in this one. Did I miss something. I will gain A LOT OF WEIGHT if I eat them all .

Delores, this recipe does not have pumpkin.

I have a ton of flavored ground granola and it tastes like brown sugar do you think I could use it instead of the brown sugar. It was granola cereal but we cant eat it to well so I ground it all up.

That sounds like such an amazing substitute. I may have to try that myself!

This coffee cake is simply AMAZING! I stumbled upon your page after finding and making your Crumbly Pumpkin Bread (which is also scrumptious….you can’t go wrong with a crumb topping!). I absolutely love your page, thank you for sharing all of these wonderful recipes! 🙂

Great recipe. Here were my adjustments. Made them in muffin tins, so cooked for about 20-25 min. Then added rum instead of water to the glaze. Delicious. With my muffin tins, I couldn’t fit all of the crumb mixture on top ( Still piled quite high, though). Made 15 muffins by filling them 2/3 full with batter). Could choose to cut topping recipe in half, or double the cake portion if you want to do this. (I saved the remainder and will use it for a donut topping. Yum)

We are having a big family gathering in June and wondered if this can be frozen before serving a few days before?

I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgement to freeze and serve.

I left it in the time as directed and my topping came out soggy. I left it in way longer than it needed to for it to come out clean when I insert a toothpick.

Isabel, I recommend using an internal oven thermometer. Sometimes your oven temperature can be completely off, resulting in a longer baking time than suggested.

would you ever consider putting this crumb topping on a sweet bread, for example challah before baking? what about the glaze…?

Risa, I do not have any experience in challah baking so I cannot answer this question appropriately.

could I use oil as a substitute for the butter? If so, how much should be used?

Risa, it is best to use the ingredients listed out in the recipe to obtain the best results possible. By using a substitute, I cannot speak for how much this will change the overall taste/texture.

Amazing! Thank you!

Ok I did exactly everything .The only thing I didn’t do was add the greek yogurt. When the time 35 min has passed I inserted a toothpick and my cake was still not done! Did this have to do anything with me not having to add the greek yogurt on it? An answer would really help! Thanks.

Nathalia, a myriad of factors can be at play here as to why your cake was not done within 35 min. I recommend using your best judgement to increase the time to ensure that your cake is cooked through completely.

Did the cake turn out nice without the Greek yogart?

I just made this. It is delish. The cake almost has a hint of blondie flavor which I love. It did take 40 min to bake. I just took it out when it tested done:) Thanks for the great recipe.

I am out of Greek yogurt. May I substitute regular vanilla yogurt?

That should be just fine.

Hello..just found your recipe. Was wondering if it is still great if its served for breakfast (making it tonight)

Yes, absolutely! We enjoyed this coffee cake for days on end!

Hi, I made this today. The batter was lovely and I was really excited about it. Im new to baking and I had some questions because I made mistakes. For some reason my crumb topping didn’t turn out crumbly, it actually melted into a huge layer. Any ideas what I did wrong? (this happened right away)

Also, I didn’t use the pan as directed (again my fault). I used 2 loaf pans and I couldn’t get the center to bake I had to keep adding more time to it. I have never baked with greek yogurt so I am not sure what the texture of the cake will be like.I wasnt sure if was just really moist or if it was under cooked. Apologies for all the questions its a recipe I am going to make again so I want to learn! Even though I made some personal flops the batter, crumbs …divine.

Did you let the crumble topping dry out a little bit before using?

This looks deelish! I may have to make tomorrow morning. Thanks for this amazing recipe! 🙂

I’d love to try this and I’m not sure if I’m missing something, but I cannot see the coffee listed in the ingredients?! Please can you let me know what amount is used and at what stage do you add the coffee in? Thanks : )

Coffee cake does not necessarily contain coffee so there is no coffee in this recipe.

Hi, just made them now and had 1 myself and it is just out of the world.
Thank you for such an easy and Amazing recipe. just hope my kids like them too.
A do try for everyone new.

Have you ever made this the day before? I want to take to a ladies brunch, but I will not have the time to prepare the morning of. Thank you.

Yes! The coffee cake should still taste just fine the next morning.

Wow, thank you for the quick reply! You are amazing. BTW, made it this morning (morning for me, I live in Paris) and my crumble topping turned out soft and mostly melted into the batter. I was hoping for that beautiful and light crumble like yours, but no luck. Figure it is from the wonderful butter we have here ha! I think it will be tasty nonetheless, so I am going to glaze it and serve it at the ladies brunch tomorrow. Again, many thanks. I have tried loads of your recipes, and they have all been great. I appreciate the variety and simplicity of ingredients in most. Damn Delicious is just that!!

Thank you for the crumb coffee cake of my dreams! This is the recipe I have been looking for – the recipe worked beautifully. I skipped the glaze, but the family is plowing through this cake as we speak.

Pinned this so long ago. Just made for a friend. Made two 8 in square pans instead of 9 by 13. So glad. We can keep one. It’s delicious Tks. Will be making again.

How smooth is the glaze supposed to be ? After about 10 minutes of mixing it’s still very sugarie.

Did you add the 2 tablespoons of water as indicated in the recipe?

We made this last night and it seemed done then by the toothpick test, but this morning when we tried to cut it up, it was not done at all! Our oven is convection but we usually know how to adjust for that. We ended up re-baking this for quite a bit more time to make sure the cake part was actually cooked.

Making this for supper…………cant wait

Hi there! I want to make this a day or two ahead, but was wondering if the brown sugar glaze will make the cake too soggy to be served a day later. Should I omit that or put it on later?

I recommend adding the glaze right before serving.

So excited for this recipe! However, my crumb has been drying for going on an hour now and is still pretty wet, not the dry crumble that I’m hoping for. Have you run into this problem?

Susan, you can add more flour as needed to help dry it out.

I made this cake for the first time last night and it is great, however am I missing something in the ingredients list, there was no coffee??

Was lovely without the coffee, however I did make it especially for a coffee lover. Please can you advise how much and when you would add coffee?

Coffee cake generally refers to a type of simple, usually unfrosted cake that is an accompaniment to coffee, rather than a cake that contains coffee.

Hi, just wondering if I can add shredded apples to this coffee cake and if so, do I need to add or omit any other ingredients? Thank you, Lora

Nope – that sounds like an amazing addition!

Hey there!!
For a staff potluck meeting tomorrow I am planning on making cheescake filled strawberries. I have made them before and they are always a hit, but for the topping I usually just sprinkle some graham crackers on top, and this time I was hoping to make something a little fancier. Do you think if I made the crumble part of your recipe on it’s own and used it is a topping it would be good? Also would the crumble be okay in the fridge for a few hours? last question, how long does the crumble need to dry before it can be placed/served?
Thanks so much 🙂

Using the crumble topping sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. I also worry that the crumble topping will not stick to the strawberries. That being said, please use your best judgment.

I’d like to make a smaller portion, is it possible to halve the recipe and bake in an 8×8 dish? Do you have a recommended cook time for the smaller dish?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

is this a very moist coffee cake, or is it a little dry ?

It’s pretty moist!

NOT GOOD the cake came out all spongy and undercooked. The crumb topping as per this measured ingredients you could taste the salt in the crumb mix. This recipe is weird and don’t like the color of the cake mix anyway. Definitely not “damn delicious” and the amount of costly ingredient content called for makes it a pricey loss to prepare.

​I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully (and professionally) tested and re-tested by my team, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

If the cake was undercooked, it was not baked long enough. Perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. If you can taste the salt in the crumb mix, then too much salt was added to your taste. Please consider user error.

Hope that helps!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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