Grammy's Kitchen · Coffee Cake · Super-Crumb Coffee Cake
One of 78 coffee cake recipes we measured
from sallysbakingaddiction.com
47 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 63% |
| total sugar | 133% | 109% |
| brown sugar share of total sugar | 24% | 42% |
| egg | 32% | 30% |
| leavener | 1% | 2% |
| salt | 0% | 1% |
| liquid | 76% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 g | 1 Tablespoon all-purpose flour, for coating the pan |
| 250 g | 2 cups (250g) all-purpose flour (spooned & leveled) |
| 225 g | 1 cup + 2 Tablespoons (225g) granulated sugar |
| 6 g | 1 teaspoon salt |
| 142 g | 10 Tablespoons (142g) unsalted butter, firm and cold |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 184 g | 3/4 cup (180ml) buttermilk, at room temperature |
| 50 g | 1 large egg, at room temperature |
| 9 g | 2 teaspoons pure vanilla extract |
| 133 g | 2/3 cup (133g) packed light or dark brown sugar |
| 6 g | 2 teaspoons ground cinnamon |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A few tips: For those that had their topping sink into the cake, keep in mind making the 'course crumbs' here is a little different from pastry or biscuit dough. You don't want bits of butter floating around on their own - use your hand to gently mold the mixt” — a cook, 4.0★
“Made this cake yesterday, I had a container of buttermilk I wanted to use and thought putting it in a cake would be good way to use it. We all enjoy a good crumb cake and when I found your recipe I thought it would be the one to try. The cake came out beautifu” — a cook, 5.0★