06/14/2026
Back to Basics: Coffee Cake! Join my skool community for recipes like this and more! 🔗 in bio!
Crumble
* 1 2/3 cup (215g) all-purpose flour or 1-to-1 gluten-free baking flour
* 1/4 cup (30g) cornstarch
* 1/2 cup (100g) light brown sugar, packed
* 1/2 cup (100g) granulated sugar
* 1 tsp ground cinnamon
* 3/4 cup (168g) unsalted butter, melted
Coffee Cake
* 1/4 cup (56g) unsalted butter, room temp
* 2 tbsp oil (I used avocado)
* 1/2 cup (100g) granulated sugar
* 1 large egg + 1 egg yolk
* 1 tbsp vanilla extract or vanilla bean paste
* 1/2 cup (120g) sour cream
* 1/4 tsp baking soda
* 1/4 tsp baking powder
* 1/4 tsp salt (1/2 tsp if using unsalted butter)
* 1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour
Make your crumble first and put it into the fridge to set while you are making the cake batter.
For the cake batter, add your butter, oil, and sugar and cream together for a few minutes. Add your egg, egg yolk, vanilla, and sour cream and mix again. Add your baking soda, powder, and salt before adding your flour. Make sure there are no flour streaks in your batter, but don’t over mix!
Add your cake batter to an 8x8 parchment paper lined pan. Add your cake batter and pull your crumble out of the fridge. Using clean hands, sprinkle the crumble onto the cake. Do not press it into the batter, you can lightly pat it, but don’t press. Bake at 350 degree for 35-40 minutes (mine took closer to 40 to get the center of the cake to be fully cooked).
Once it’s removed from the oven. Let cool in the pan, cut and enjoy!
