Be ready to receive visitors at any moment when you make this Cinnamon Crumble Coffee Cake

Perfect for a brunch table, having someone ‘round for tea, that open house you’re hosting, or simply for your breakfast.

Perfect for a brunch table, having someone ‘round for tea, or simply for your breakfast

A classic breakfastime sweet, perfect for snacking on as you sip your morning cup.



  • 1 cup brown sugar, packed
  • 1 tsp instant coffee
  • 1 tsp cinnamon

Crumble Topping:

  • 2 tsp cinnamon
  • 2 tbsp white sugar
  • ½ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • 5 tbsp butter, melted


  • 1 ½ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup brown sugar, packed
  • ½ cup maple syrup
  • ½ cup grapeseed oil
  • ½ cup plain full fat Greek yogurt
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature


Preheat the oven to 350F degrees and line a 9-inch loaf pan with parchment paper.

To prepare the filling, combine the brown sugar, instant coffee and cinnamon in a small bowl and set aside.

Next prepare the crumble topping by combining all of the dry ingredients in a medium bowl. Mix well with a fork and slowly drizzle the melted butter over the dry ingredients. Use your fork to push everything around the bowl until all of the ingredients are combined. It should look crumbly with a few big clumps and lots of small bits.

Lastly, prepare the cake batter. In a small bowl whisk together the flour, baking powder and salt. Set aside. To a large bowl add the brown sugar, maple syrup, grapeseed oil, Greek yogurt, vanilla extract and eggs. Whisk well until smooth and uniform. Pour the dry ingredients into the large bowl of wet ingredients and use a spatula to fold the batter together. Be gentle but continue until any large lumps are gone.

Butter your loaf pan well and pour half of the batter into the pan. Use your spatula to spread the cake batter into an even layer across the bottom of the pan. Next add the filling to the middle and evenly spread the mixture across the batter. Spoon the remaining batter over top and spread in an even layer. Top with the crumble topping and bake in the middle of your oven for 60-70 minutes, until the cake feels springy in the middle. To confirm doneness, use a butter knife to pierce the middle of the cake; if the knife comes out clean the cake is finished.

Allow the cake to cool for 5 minutes before removing it from the loaf pan. Place on a cooling rack to cool completely. After cooling, the cake can be sliced and eaten right away or stored in an airtight container or bag for up to 3 days.

Servings: Makes 6-8 servings


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