A slice of Crumb Coffee Cake on a plate with the pan in the background.

Simple Crumb Coffee Cake

Simple Crumb Coffee Cake made from scratch without a mixer that’s perfect for any holiday or just because. The moist vanilla cake is topped with a beautifully textured crumb topping that’s heavy on the crumb! 
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Coffee Cake, Crumb Coffee Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 Servings
Author Natalie@thegeneticchef.com


Crumb topping:

  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon fine salt
  • 1 tablespoon cinnamon
  • 1 cup 2 sticks melted unsalted butter, melted
  • 2 1/2 cups all-purpose flour


  • 3 cups flour
  • 1 ¾ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon fine salt
  • ½ cup unsalted butter melted
  • 2 large eggs room temperature*
  • 2 teaspoons vanilla or bourbon
  • 1 ½ cups milk - preferably whole


  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking pan with butter or baking spray.
  • In a medium bowl, combine crumb topping ingredients with a fork until crumbly. Set aside.
  • In a large mixing bowl, whisk flour, sugar, baking powder, and salt.
  • Whisk in melted butter, eggs, vanilla, and milk 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 chunks. Sprinkle chunks evenly over batter. If the chunks are big, break into smaller chunks.
  • 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.


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