I got this “crumb cake” coffee cake from Wegman’s one weekend, became completely obsessed with all things crumb cake all week long.
This Wegman’s cake had this crazy high crumb-to-cake ratio, like, it was mostly crumb than cake. Have you tried it? You really should.
While I liked that I wanted mine to be a bit more… balanced I guess. Still has a ton of crumb as you can see. I also gave it a quick and easy buttermilk touch. I cannot emphasize how buttery this thing is. đŸ˜
I’m pretty sure this can be made vegan if you sub a vegan egg replacer. And it can be easily made gluten-free too, just use gf 1:1 flour.
I’m so excited for you to try this so let me know! It makes the best weekend treat/breakfast đŸ¥³
Small-batch Coffee Cake
Servings: 8 slices
Calories: 204kcal
Equipment
- Hand/stand mixer
- 6-inch cake pan, or standard loaf pan
Ingredients
- 2/3 cup (nut) milk (160 g)
- 2 tsp vinegar or lemon juice
- 4 tbsp (plant) butter, room temp (56 g) dairy-free if desired
- 1/4 cup sugar (48 g) increase for really sweet cake
- 1 egg, room temp (sub egg replacer)
- 1 tsp vanilla extract
- 1 cup flour (120 g) gf if desired
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Crumb topping
- 1/4 cup flour (30 g) gf if desired
- 1/4 cup brown/coconut sugar (48 g) sub regular sugar
- 1/2 tsp cinnamon
- 2 tbsp (plant) butter, melted (28 g) dairy-free if desired
- (optional) chopped pecans
Instructions
- Preheat oven to 350F and line your baking pan with parchment and spray with oil.
- Combine crumb topping ingredients, chill while making the cake batter.
- Add vinegar to milk, set aside as buttermilk substitute.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla until combined.
- In a small bowl whisk together flour, baking powder, baking soda, salt.
- Add the flour mixture and buttermilk alternatingly to the large bowl while stirring to combine.
- Pour 1/2 cake batter into your pan and sprinkle 1/2 the crumb topping. Repeat again. (I apparently did not layer like this in the pictures haha, but you should).
- Bake 40 minutes until the cake is fully baked.
- Cool, slice and enjoy!
Notes
- You can probably omit the buttermilk action in this recipe if you don’t have vinegar/lemon juice on hand and just use regular (nut) milk but I haven’t tried it.
Nutrition
Serving: 1 slice | Calories: 204kcal
Hi Elif, looks absolutely delicious, Am going to make this to bring camping for easter! What kind of icing did you use in the pictures?
Looks delicious and I’m going to try today. Do I just use 2/3 cup if I actually do have buttermilk?
YAY!!! yes, exactly. I should clarify that. Please lmk how it goes, I love this coffee cake so much! <3
Delish!!! Even without topping!
Very easy recipe to make. It’s a keeper đŸ™‚
you didn’t add the crumb topping???! WHY *crying* that’s the best part! đŸ™‚