Martha Stewart Coffee Crumb Cake

This Martha Stewart Coffee Crumb Cake is a buttery and moist recipe, which includes sour cream and brown sugar. It’s the ultimate comfort food recipe, ready in about 1 hour.

Martha Stewart Coffee Crumb Cake Ingredients

For the Crumb Topping:

• 1¼ cups all-purpose flour, divided (150g)
• ½ cup firmly packed light brown sugar (110g)
• ¼ cup granulated sugar (50g)
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter, melted (113g)

For the Cake:

• 1½ cups all-purpose flour (180g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (113g)
• ½ cup granulated sugar (100g)
• 1 large egg
• ⅓ cup sour cream
• ¼ cup milk (60mL)
• 2 teaspoons vanilla extract
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Coffee Crumb Cake

1. Prep the oven and pan: Preheat the oven to 325°F. Butter an 8×8-inch square baking pan or spray with baking spray, then line with parchment paper.
2. Make the crumb topping: In a large bowl, whisk together 3/4 cup of flour, both sugars, cinnamon, and salt. Stir in the melted butter using a fork until crumbly. Add the remaining 1/2 cup of flour and stir until large crumbs form. Set aside.
3. Mix dry ingredients for cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Scrape down the bowl.
5. Add wet ingredients: Add sour cream, milk, and vanilla extract. Beat on medium-low speed until combined (the mixture may look curdled).
6. Combine with dry ingredients: With the mixer on low, gradually add the dry flour mixture. Beat just until fully incorporated, scraping down the sides as needed.
7. Assemble and bake: Spread the thick batter evenly into the prepared pan. Tap the pan gently on the counter to release air bubbles. Sprinkle the crumb topping evenly over the batter. Bake for 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If it browns too quickly, loosely cover with foil.
8. Cool and serve: Let the cake cool completely in the pan. Dust with confectioners’ sugar before slicing.

Recipe Tips

• How to measure flour correctly: Use a scale if possible. Otherwise, fluff the flour, spoon it into the measuring cup, and level off with a knife.
• Why is my crumb topping pasty? Avoid overmixing the topping; stir just until large crumbs form.
• How to prevent a dense cake: Make sure your baking soda and baking powder are fresh and not expired.
• Can I use yogurt instead of sour cream? Yes, plain Greek yogurt is a good substitute.
• Why does the batter look curdled? It’s normal when combining dairy with butter and egg—it will smooth out after adding the flour.

What To Serve With Coffee Crumb Cake

This rich crumb cake pairs well with breakfast or brunch sides:

• Hot coffee or cappuccino
• Fresh berries or a fruit salad
• Scrambled or poached eggs
• Bacon or breakfast sausage

How To Store Coffee Crumb Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Warm slightly before serving.

Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Coffee Crumb Cake Nutrition Facts

• Calories: 467kcal
• Carbohydrates: 60g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 303mg
• Potassium: 95mg
• Fiber: 1g
• Sugar: 30g
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake a day ahead?
Yes, it actually tastes even better the next day. Just store covered at room temperature.

Can I use a different pan size?
You can use a 9-inch round pan but the bake time may vary slightly.

How do I get bigger crumb pieces?
Add the second portion of flour at the end and don’t overmix the topping.

Why did my cake sink in the middle?
It may have been underbaked. Make sure a toothpick comes out with just moist crumbs, not raw batter.

Can I add fruit to the batter?
Yes, blueberries or chopped apples work well in this coffee cake.

Try More Recipes:

• Martha Stewart Coffee Cake Muffins
• Martha Stewart Coconut Pineapple Cake
• Martha Stewart Coconut Pound Cake