Brown Sugar Crumb Cake

Brown Sugar Crumb Cake. A rich and soft brown sugar cake topped with a thick layer of brown sugar crumb AND topped with a brown sugar icing.
cake

Brown Sugar Crumb Cake…it’s like my breakfast dreams have come true! A rich and soft brown sugar cake topped with a thick layer of brown sugar crumb AND topped with a brown sugar icing. YES PLEASE!

If you are a regular around these parts you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, there is nary a granulated grain to be found. And I ain’t sorry about it.

And one thing I have learned throughout the years is that you fine friends love a good crumb cake  (otherwise known as a coffee cake). My Banana Bread Crumb Cake is one of my most popular recipes…which I attribute to the heavy hand on the crumb, plus a delicious icing drizzle. So I am taking your lead with this recipe and kicking it up with my love, brown sugar.

FYI – I have to call this “crumb cake” in my house, instead of coffee cake. My kids claim they don’t like coffee cake, but they sure eat the heck out of a crumb cake. Is there a difference or is it mind games? Shouldn’t I know the answer to this? AHHHH!!!

Anyhow. Brown Sugar Crumb/Coffee Cake for your viewing pleasure.

Brown Sugar Crumb Cake. A rich and soft brown sugar cake topped with a thick layer of brown sugar crumb AND topped with a brown sugar icing.

I like to make the crumb layer first and then spread it all over the batter when that’s made.

Brown Sugar Crumb Topping

Notice the lovely golden brown shade of the batter below? I used dark brown sugar in my cake. You can use either dark or light…I switch it up, but I like the richness the dark brown sugar gives it. On the other hand, I used light brown sugar in the crumb.

I’m confusing…you don’t have to be 🙂

coffeecakebatter

When it’s baked go ahead and make your brown sugar icing. We all know that crumb and icing belong together in holy matrimony.

brownsugarcoffeecake-4

Hello beautiful.

Brown Sugar Crumb Cake

Have a slice while it’s still warm. You won’t be sorry.

Brown Sugar Crumb Cake. A rich and soft brown sugar cake topped with a thick layer of brown sugar crumb AND topped with a brown sugar icing.

Enjoy!

Brown Sugar Crumb Cake
 
Author:
Serves: serves 12
Ingredients
Crumb
  • 1 cup light brown sugar
  • ½ cup sugar
  • ½ teaspoon kosher salt
  • 1 cup butter, cold and cut into cubes
  • 2½ cups all-purpose flour
Cake
  • ½ cup butter, room temperature
  • 1¼ cups brown sugar (I use dark but you can use either dark or light brown sugar)
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour
Icing
  • ¾ cup brown sugar (you can use either dark or light, I used dark)
  • ½ cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350°F. Lightly coat a 9x13 baking pan with nonstick spray. Set aside.
Crumb
  1. In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
Cake
  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
  2. Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
Icing
  1. In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
  2. Serve warm or at room temperature.
Notes
store airtight for up to 3 days.

I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.

Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

 

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18 Comments on "Brown Sugar Crumb Cake"

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Trina and Tina
Guest

We live by the moto of eat cake for breakfast! This is certainly a breakfast at the top of the baking list! Thanks!

Julie
Guest

In step 1 of the instructions you say to set aside the crumbs after making them, but then you don’t mention them again in any of the other steps. I assume you sprinkle them on top of the batter before baking? Or do you add them at the end & bake them for a shorter time? Thx!

Cyndi
Guest

Oh, there is just so much “yes” in this cake.

Irene
Guest

Looks delicious! Quick question — do you use salted or unsalted butter?
Thanks
Irene

Nicky
Guest

Is it possible to substitute the yogurt for something else?

Mell
Guest

I never have Greek yogurt on hand, have you ever made this recipe using sour cream? Can’t wait to make it!!

Mell
Guest

I never have Greek yogurt on hand. Have you ever made this using sour cream? I can’t wait to make it!!!

Faith Srader
Guest

Do you pack the brown sugar?

Arlene
Guest

Hi, love making your recipes for my family. Our favorite is Sunday chocolate cake. We make it all the time! Anyhow, I’m interested in making this cake. I have all the ingredients except for the Greek yogurt. Is there anything else I can use besides the yogurt? Would really appreciate the help. Thank you! ?

Laura @ Laura\
Guest

Yummy! I like your cake to crumb ratio!

Leslie
Guest

Have you ever made this in a loaf pan?

Jean
Guest
Just wondering if anybody has tried this recipe? I made it yesterday, cooked it for 32 minutes as I used a toothpick to test it part way through the suggested time of 30-35 minutes. Toothpick came out clean. When I went to serve the cake many hours later, it was almost totally raw in all of the cake but the very edges. And the crumb topping was extremely dry. I cannot for the life of me figure out what went wrong as I bake several times a week since I was married 35 years ago – and have never had… Read more »
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