Buttery Coffee Crumb Cake

This Buttery Coffee Crumb Cake is a delectable treat perfect for breakfast, brunch, or dessert. The moist yellow cake base is topped with a generous layer of sweet, buttery crumbs and finished with a simple glaze that adds the perfect touch of sweetness. It’s a comforting and classic cake that pairs wonderfully with a hot cup of coffee.

Ingredients

Cake:

• 1 (15.25-ounce) package yellow cake mix (reserve 1 cup)
• 2 large eggs
• ⅔ cup water
• ½ cup all-purpose flour
• ¼ cup canola oil

Topping:

• 1 cup reserved cake mix
• 1 cup light brown sugar, packed
• ¼ cup unsalted butter, melted
• 1 teaspoon cinnamon

Glaze:

• 1 cup confectioners’ sugar
• 1 tablespoon light-colored corn syrup (helps keep the glaze softer)
• 1 tablespoon water

Instructions

Make the Cake:

1. Preheat and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch metal pan with aluminum foil and spray with cooking spray; set aside.

1. Mix Cake Batter:

• In a large bowl, add the cake mix (reserving 1 cup for the topping), eggs, water, flour, and oil.
• Mix with a handheld electric mixer on low speed for 30 seconds.
• Increase the speed to high and mix for about 2 minutes, or until well blended, scraping down the sides of the bowl as necessary.

1. Pour and Smooth:

• Turn the batter into the prepared pan and smooth the top lightly with a spatula; set aside.

Make the Topping:

4. Prepare Crumb Topping:

• In a medium bowl, combine the 1 cup reserved cake mix, brown sugar, melted butter, and cinnamon.
• Mix with a fork until crumbs form, creating a mixture of sandy crumbs and pebbles.

4. Add Topping to Cake:

• Evenly sprinkle the crumb mixture over the cake batter.

4. Bake:

• Bake for about 22 to 24 minutes, or until the cake is set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow the cake to cool in the pan on a wire rack while you prepare the glaze.

Make the Glaze:

7. Prepare Glaze:

• In a medium bowl, add the confectioners’ sugar, corn syrup, and water.
• Whisk until smooth and combined. (Note: Milk or water can be substituted for corn syrup, but the glaze will set up harder and crustier.)

7. Glaze the Cake:

• Evenly drizzle the glaze over the cake.

7. Cool and Serve:

• Allow the cake to cool for about 15 minutes in the pan or until sufficiently cooled to slice and serve.

Tips

• Browning the Butter: Watch the butter closely as it browns to avoid burning. The nutty aroma will indicate it’s ready.
• Crumb Topping: Ensure your topping mixture has a good balance of sandy crumbs and pebbles for the perfect texture.
• Glaze Consistency: Adjust the consistency of the glaze by adding more water for a thinner glaze or more confectioners’ sugar for a thicker one.
• Serving: This cake is best served slightly warm. If you have leftovers, store them in an airtight container at room temperature for up to three days.

Enjoy this delightful Buttery Coffee Crumb Cake with a hot beverage, making your mornings or tea time a bit sweeter and more comforting!