Foodie Friday: Coffee Crumb Cake!

This is actually a slightly sourdough coffee crumb cake!


Coffee cake? Crumb cake? Coffee crumb cake? Whatever you call it, there’s not much that goes better with a cup of coffee. I absolutely love crumb cake, but I’ve only ever made it once before this and it came out pretty horrendously. Then recently I got this crazy craving and researched recipes for days before I finally decided to make one. My recipe is adapted from this one.


  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon (I use Saigon cinnamon)
  • 1/2 cup melted butter
  • 1 1/4 cup AP flour


  • 2 1/4 cups AP flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 3/4 cup plus 1/3 cup kefir (you can also use sour cream or Greek yogurt)
  • 1/2 cup sour dough starter, unfed
  • 1 tsp vanilla extract
  • pinch cinnamon

So, first I preheat the oven to 350 degrees. Then on to the topping. I mix all the dry ingredients together, add the melted butter and combine. Once it starts to get crumbly, use your hands to smush it together to form those nice crumbs. Set aside.

In a stand mixer (or with a hand mixer) beat the room temperature butter  until smooth then add granulated sugar  and beat until light and fluffy. In a separate bowl, combine our dry ingredients. In another bowl or measuring cup, combine the kefir, vanilla extract and starter. Add eggs one at a time to your butter/sugar mixture, beat well after each addition. Add the wet mixture until blended then add your dry ingredients in three additions and mix until combined.

Pour your batter into a prepared pan, I suggest a big one like a 9 x 13  or two 8 x 8 pans. Spread your batter into an even layer, then squeeze handfuls the crumb topping (forming clumps) over top. Top will be completely covered.

Bake for about an hour, until toothpick or skewer comes out clean. And that’s it! The crumb is crumbly and cinammony, the cake is tender and not too sweet, the perfect combination. This recipe is 100% a winner, definitely my new go-to for when that crumb cake craving hits.