Extreme Crumb Cinnamon Roll Coffee Cake

Do you love Extra Crumble on your dessert? How about Cinnamon Rolls or Coffee Cake? If you answered yes 3 times, then this one’s for you!

Extreme Crumb Cinnamon Roll Coffee Cake

It’s Friday, Friday. Hi Everyone! I have breakfast, lunch and dinner covered for you. Once you experience this cake you will want to eat it all day every day. Isn’t that what weekends are for? Letting go, relax and eat whatever your heart pleases? While I do like to consume everything in moderation, every once in a while (okay more often than not) I can’t help but eat myself silly. Which is the story of this cake. It’s everything I could possibly want in cake form.

And let me just tell you, you will most definitely feel the same way about your utterly delicious slice(s) of yumminess.

Extreme Crumb Cinnamon Roll Coffee Cake

So yeah, I went all out when dreaming up this cake. I didn’t skimp on the best part, the crumb topping/filling we can never seem to get enough of. I wanted this to be crumbly and sky high all the way. Making sure you’ve got something to sink your fork into and have enough of the addicting stuff as possible.

Mission accomplished!

Extreme Crumb Cinnamon Roll Coffee Cake

I knew from the start that yellow cake would be the base for this recipe. So buttery, soft, moist and tender. Made completely from scratch. And you can taste the difference, friends. There’s nothing wrong with using a box mix if you’re in a pinch, but the homemade batter comes together in no time as well and can’t really be compared to the boxed kind, in my opinion.

So this one is a good recipe to save in case you ever need a basic yellow cake. It’s been tested and tried and never disappoints.

Extreme Crumb Cinnamon Roll Coffee Cake

Now I know that coffee cake is traditionally served for breakfast. Surprise, surprise. While I love any excuse to eat dessert for breakfast, I actually like to bring this cake to a brunch with friends, to baby showers or enjoy it as a late afternoon treat with a perfectly steeped cup of tea instead. But like I mentioned above, you can’t go wrong with serving this any time of the day. Yay for coffee cake!

Extreme Crumb Cinnamon Roll Coffee Cake

And don’t let me forget the fact that this beauty tastes like lovely cinnamon rolls. It’s all about that amazing crumb mixture found inside the cake. You can never have enough brown sugar, butter and cinnamon… especially when melted and infused into the cake. The same logic behind cinnamon rolls. Simply the best!

Extreme Crumb Cinnamon Roll Coffee Cake

Have the happiest of weekends!

Extreme Crumb Cinnamon Roll Coffee Cake
Yields 9
Cinnamon Roll Coffee Cake with a generous amount of Crumb Topping both inside and on top of the cake. It literally melts in your mouth and always gets rave reviews.
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For the Crumb Mixture
  1. 1 1/4 cups unsalted butter, melted
  2. 1/2 cup light brown sugar
  3. 1/2 cup granulated sugar
  4. 1 1/2 cups all-purpose flour
  5. 1 tablespoon ground cinnamon
  6. 3/4 cup chopped pecans
For the Yellow Cake
  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 1 cup milk
  3. 3 large eggs
  4. 2 teaspoons vanilla extract
  5. 2 1/4 cups all-purpose flour
  6. 1 1/4 cups granulated sugar
  7. 3 1/2 teaspoons baking powder
For the Glaze
  1. 1 cup confectioners' sugar
  2. 1 1/2 tablespoons heavy cream
  3. 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.
  2. 1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture is coarse and crumbly. Set aside.
  3. 2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.
  4. 3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. Sprinkle remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. Remove from the oven and place on wire racks to cool completely.
  5. 4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add more heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares.
Deliciously Yum! http://deliciouslyyum.com/

31 thoughts on “Extreme Crumb Cinnamon Roll Coffee Cake

  1. Oh MY!!! My favorite part is the hero here! The crumble! We’re snowed in here in Memphis, TN, but I have all but the heavy cream to make the glaze! I think I can live without the glaze, although it would be awesome. Maybe I’ll try condensed milk?? This recipe is definitely on my agenda this morning! THANKS!

  2. This is my first visit to your site so I don’t know how you handled your other entries. But I hope you will take this as constructive criticism. Could you take fewer finished photos and more process shots? It would be helpful to see your process. IE what does the crumble look like? How you spread the crumble. What it looks like after you bake for the first 5 minutes. Stuff like that.
    That said, I am quite impressed with what I have seen so far and keep up the excellent cooking!

    • I kinda agree with Luisa. It looks really yummy but for some reason, the crumbs all sunk at the bottom… I did bake the first half for 5 mins then pour the remaining. Yours look so perfect and even… Mine all went at the bottom… Maybe I did something wrong. Could you help me with that? Tips maybe? šŸ™‚ Thanks!

  3. Ok! I need clarification regarding the amount of butter in the crumb mixture. Is it really 1 1/4 Cups as written, or is is 1/4 Cup butter, melted? My thoughts are that this is a typo. This sounds fabulous! šŸ™‚

  4. I made this with biscuits for 60 children and they loved it. I have none left. Thanks so much for the recipe

  5. Wow… Must not be my day to bake… The cake batter was lumpy with the butter… I found it strange that the butter, sugar, eggs were not mixed together… The mixture of butter, eggs and milk was a lumpy mess. It’s in the oven now and the crumb topping has sunk into the cake batter and the melting butter and sugar from the crumb mixture has overflown the edge of the pan and is smoking up my oven…. Now my house smells like there has been a fire! I made this for guests tonight….I hope it at least tastes good! It definitely does not look like your pictures. I’ll have to try again.

    • I’m having the same problem. I should have creamed the butter and sugar first and added the milk last. Hopefully this isn’t a waste of time and ingredients.

  6. The amount of butter in the crumb mixture has to be off. The mixture is soup. I had to add almost another cup of flour and it is barely a crumble.

  7. My crumble was liquidy so I added a bit more flour and brown sugar. I omitted the nuts in my cake. However as the butter in the crumble cooled down it was more of a crumble. As for the cake. Most all of the crumble on the top disappeared as the cake rose up around it during baking. I haven’t cut into it yet but I’m hoping the seperation between the layers remains and the crumble didn’t go to the bottom. Can’t wait to taste it. Overall I believe it’s a success and my house smells wonderful!

  8. Hi there. Thank you for posting the recipe. This recipe looked sooooo good I couldn’t wait to try it but I had a couple of issues.

    First, the crumble never crumbled, it was more like playdoh consistency. It says to MELT the butter but wondering if it should be softened instead?

    Next, the cake literally poured over the entire pan, I put a cookie sheet under it but that part burned and is making the house smoky. I used a 9″ round pan and didn’t think it would be that big of a difference, but it seems to just be taking over the pan.

    It is almost done baking and I can’t wait to try it but wondering if you could tell me how high the pan sides are in the 9×9 pan you use? Maybe mine was too shallow.

    If I make this again I will definitely use a bigger pan.

  9. I am so sorry I wasted my time and ingredients trying this recipe. I even planned for a double batch because I needed to feed a large group at work tomorrow. It sounded good, but there is no way this recipe is right! This cannot produce a crumble, just a giant bowl of goo. Now, I am off to the store as I still need something for work tomorrow!

  10. I’m very disappointed in this recipe, I doubled it and found the crumbles is just a pile of play dough. I feel my time and ingredients are wasted, was trying to make a Christmas breakfast for my kids and now have to start over.

  11. As with a lot of other people I found this recipe to be “off”. The crumble was a soupy mess, so I wound up adding significantly more flour and sugars as well as some old fashioned oats to help make it a crumble. I did omit the pecans due to a nut allergy. The cake itself did wind up lump because I went against everything I knew and “creamed” the butter and milk and eggs…. wondering if I had used room temp milk and eggs if it would have gone better?
    It’s in the oven now, I’m using a 9×13 pan because I don’t have a 9×9, so hopefully will not run into the problem other posters have had of overflow.
    Can’t be bad though, with those ingredients! šŸ™‚

  12. Just tried this recipe and I’m thinking that the amount of butter must be way off! 2 1/2 sticks of butter seemed like a lot, and it is. Just like the other comments, the “crumble” turned in to a soupy mess, and even adding more flour didn’t help. Everything sunk to the bottom , and the cake is almost soupy because there’s so much butter it seems the cake can’t absorb it all! Very disappointed with the results because the picture looks so yummy!

  13. I listened to all the comments and my instincts and used only one and a half sticks of butter not cups. Made the crumble perfect. All my other recipes for streusal call for 1 stick butter to 1/2 cup brown sugar and 3/4 cup flour, 1/2 cup granulated sugar and 2 tsp cinnamon. However this was the only recipe that called for you to melt the butter. I chose to not melt the butter, instead cut it into pieces adding it with other ingredients using my hands forming a crumble that resembled coarse meal. Those that had trouble might try it this way next time. Thanks for sharing your Recipe as I’m always looking for that perfect coffee cake recipe.

  14. just finished preparing the coffee cake. followed the directions, but used only 1 1/4 sticks of butter for the crumble. I had no issue’s with my crumble. cake is now in the oven. looking good so far.

  15. I mad this for church, and used white chocolate and vanilla pudding. People couldn’t stop eating it. It was delicious!Thank you

  16. With all the negative reviews about the crumble and lumpy cake, I made minor modifications to the crumble with 2 sticks butter, creamed not melted and it came out great. I also simply used a quality yellow cake mix. Yes, maybe cheating, but the intent of this Extreme Crumb Cinnamon Roll Coffee Cake came through great.

  17. Just thought Iā€™d give this a good review since everyone on here is so negative. I made this for Christmas breakfast this morning. Followed the recipe exactly, and it turned out great! Thanks for sharing!

  18. For what it s worth, my boyfriend who doesn t have much of a sweet tooth really enjoyed this cake. We ll polish the rest of it off, but I think I will give this one a pass in future, in favor of doing a lighter, more traditional coffee cake.

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