Ultimate Cinnamon Coffee Cake Crumb Topping
A detailed guide to making the perfect, thick, buttery cinnamon streusel crumb topping for your coffee cake.
- Prep Time: 10 min
- Cook Time: 0 min (This is only the topping)
- Total Time: 10 min
- Yield: Enough for one 9x13 cake
- Category: Baking Component
- Method: Mixing/Cutting In
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
Instructions
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt until combined.
- Add the cold, cubed butter to the dry ingredients.
- Use your fingertips, a pastry blender, or two knives to cut the butter into the flour mixture. Work quickly to keep the butter cold.
- Continue mixing until the mixture resembles coarse crumbs, with some pieces the size of small peas. Avoid overmixing; you want distinct crumbs, not a paste.
- If you prefer a thicker topping, use all of this mixture over a standard 9×13 inch cake batter, distributing it evenly.
- If adding nuts, gently toss in 1/2 cup of chopped pecans or walnuts now.
- Place the topping over your prepared cake batter before baking.
Notes
- For the best texture, keep the butter very cold before mixing.
- If your topping seems too sandy, use slightly less flour or ensure your butter pieces are not too small before cutting in.
- To prevent a soggy topping, do not let the topping sit on the batter for more than 15 minutes before placing it in the oven.
- Store leftover crumb topping in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1/12 of topping batch
- Calories: 260
- Sugar: 21
- Sodium: 85
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 2
- Cholesterol: 40
