Simple Crumb Coffee Cake No Mixer

A simple crumb coffee cake made from scratch that’s perfect for any occasion. A moist vanilla cake with a sweet buttery crumb topping that’s heavy on the crumb. Simple to prepare and no mixer required.

I wanted a simple cake that could serve a crowd and impress them at the same time. It had to be easy to prepare without compromising on flavor. Is it possible to have a no fuss, no mixer cake that’s good enough to be worth the calories? Yes, it is.

Did I mention this cake is made without using a mixer? This is as simple as mixing the dry ingredients in a bowl, whisking in the wet ingredients, and pouring it into a baking dish. The crumb topping is just as simple. 

A delicious crumb topping

I use melted butter which makes preparing this easy and I did promise we didn't need a mixer. This is the kind of crumb that forms big, beautiful, uneven, clumps and that’s what we’re looking for, isn’t it?

Make sure you use good quality cinnamon. I use Kirkland ground Saigon cinnamon gives a nice spice and lots of flavor. I have used other brands and found it didn't give the same burst of cinnamon flavor. Taste a touch of the cinnamon you're using. If it tastes good and not like dust, you should be good. 

You will need a large bowl for the batter, a medium bowl for the crumb topping, a small pan or bowl for melting butter, a 2 cup measuring cup, a whisk, measuring spoons and cups, and a simple fork. This cake is baked in a 9 x 13 baking dish. Too much? No problem, this recipe can be halved and baked in an 8 x 8 baking dish.

This is as simple to make as a boxed cake mix which means anyone can make this. Give it a try. You won't be disappointed.

Life is too short for mediocre food.

Simple Crumb Coffee Cake

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A crumb coffee cake made from scratch that’s perfect for any occasion. A moist vanilla cake with a sweet buttery crumb topping that’s heavy on the crumb. Simple to prepare and no mixer required.

Recipe can be halved. See notes.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 Servings

Author: Natalie Gregory

Equipment Used

Large Bowl

medium bowl

Spatula

whisk

9x13 baking dish

Cooling Rack

Ingredients

Crumb topping:

• 2 ¼ cups (292 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 cup (210 g) firmly packed brown sugar
• 1 tablespoon cinnamon See Notes
• pinch fine salt
• 1 cup (226 g) (2 sticks) unsalted butter, melted

Cake:

• 2 ¾ cups (356 g) flour
• ¼ cup (40 g) cornstarch
• 1 ¾ cups (350 g) sugar
• 1 teaspoon baking powder
• ¾ teaspoon fine salt
• ½ cup (113 g) unsalted butter melted
• 2 large eggs room temperature*
• 2 teaspoons vanilla or bourbon
• 1 cup (240 ml) milk preferably whole and warm**
• ½ cup (120 ml) sour cream

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Instructions

• Preheat oven to 350℉.
• Grease a 9x13 baking pan with butter or baking spray.

Prepare Topping:

• In a medium bowl, combine the flour, cornstarch, brown sugar, cinnamon and salt with a fork or whisk. Once combined, add the melted butter and mix. I start off with a fork then finish mixing with my hand to make sure butter is absorbed. Set aside.

Prepare Cake:

• In a large mixing bowl, whisk flour, cornstarch, sugar, baking powder, and salt.
• Whisk in melted butter, eggs, vanilla or bourbon, milk and sour cream until combined - about 50 strokes.
• Pour batter into prepared baking pan evening out the top.
• Grab a handful of the crumb topping and lightly squeeze it together to form clumps. Sprinkle evenly over batter. I like the uneven texture of the topping. You get clumps of crumb topping - some big, some small.
• Bake for 45 - 50 minutes or until a toothpick inserted in center comes out clean. Check after 40 minutes and go from there.
• Let cool on a baking rack before slicing.

Notes

Use a good spicy cinnamon for great flavor. If your cinnamon tastes like dust, the crumb topping will too.

*To warm eggs, simply place in a bowl with warm water for a few minutes.

**Warm the milk or have it at room temperature otherwise the cold milk will solidify the melted butter in the batter forming clumps.

Recipe can be halved. Just bake in an 8 x 8 pan for 30 - 35 minutes or until toothpick comes out clean when inserted in center of cake. I use a pyrex glass square pan.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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