Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Coffee Cake
Updated Nov. 21, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 10 minutes
- Cook Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-by-13-inch cake (12 to 16 servings)
- 1cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
- 2½cups/325 grams all-purpose flour, plus more for dusting
- 1¼cups/250 grams granulated sugar
- 3large eggs, at room temperature
- 1tablespoon vanilla extract
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1cup/240 milliliters buttermilk, at room temperature
- 1¾cups/228 grams all-purpose flour
- 1½cups/300 grams light brown sugar, lightly packed
- ¾cup/170 grams unsalted butter (1½ sticks), at room temperature
- 1tablespoon ground cinnamon, plus more for sprinkling
- ½teaspoon kosher salt (such as Diamond Crystal)
For the Cake
For the Crumble
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
524 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 1 gram dietary fiber; 40 grams sugars; 6 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Grease a 9-by-13-inch pan with butter, then line the bottom with parchment paper, leaving an overhang on two sides; dust the exposed sides with flour.
- Step 2
Make the crumble: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl. Mix well with your hands until the mixture forms crumbles (they may not be uniform in size), and set aside.
- Step 3
Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if you are using a hand mixer), combine the butter and sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a spatula after each addition. Add the vanilla extract and mix until just combined.
- Step 4
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low, gradually add the dry ingredients and the buttermilk in three parts, beginning and ending with the flour mixture. Use a spatula to make sure the batter is well mixed.
- Step 5
Spoon half the batter into the prepared pan, smoothing it into an even layer. Scatter 2½ cups of the crumble evenly over the cake, then sprinkle lightly with more cinnamon. Spoon the rest of the cake batter over the crumble layer in big spoonfuls. Gently spread with a spatula to cover, then top with the remaining crumble.
- Step 6
Bake until the crumble is browned and a toothpick inserted into the center of the cake comes out with just a few crumbs on it, 35 to 40 minutes. Cool for at least 30 minutes, then run a knife around the edges of the cake and remove it using the parchment paper overhang. Cut into squares and serve. (You can also serve the cake directly from the pan.) The cake will keep, well wrapped at room temperature, for up to 3 days.
Private Notes
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Cooking Notes
Absbakes
I have been looking for a classic, diner-style coffee cake recipe for like 20 years, and this is exactly it! The cake was soft and fluffy, the quantity of topping was generous, addition of chopped pecans was great.
Dale T
Excellent recipe. I made it into 3 small loaves and shared 2 with neighbors . One is begging me to make more as it is the best coffee cake he ever had and the other said the same and brought me roses! It is absolutely delicious. By the way my husband said the same thing.
Iconoclastic Baker
Use cake flour, not all-purpose, and you might need 1/4 cup more. Use oil, not butter, so don't bother creaming it. Use water, not buttermilk plus soda. Forget the 3 eggs, add a little more water maybe. Just mix it carefully with a rubber spatula, don't beat it to death. You'll have a very nice cake (and it's cheap, and it's vegan).
Matt
For 2 people, use a 9x9 pan. Here's the conversion. Cake Butter 156 grams Flour 225 grams Sugar 173 grams Eggs 2 Vanilla 1.7 teaspoons Baking Powder 1.50 teaspoons Baking Soda 0.3 teaspoons Kosher Salt 0.7 teaspoons Buttermilk 0.7 teaspoons Topping Butter 118 grams Flour 158 grams Brown Sugar 208 grams Ground Cinnamon 1.7 teaspoons Kosher Salt 0.7 teaspoons
William Wroblicka
The instructions are a bit muzzy. What step 4 means is to add one-third of the flour mixture, followed by one-half of the buttermilk, followed by one-half of the remaining flour mixture, followed by the remaining buttermilk, and finishing with the remaining flour mixture. Or, more briefly, the flour is added in three equal parts and the buttermilk is added in two equal parts, alternating with the flour.
Laura
This cake is delicious! Rave reviews from all my friends. I did have to cook it almost 30 minutes longer than stated in the recipe. I will also use a bit less flour in the crumble mixture next time as I could still taste it slightly. Not sure I understand the sentiment of others claiming it was too much crumble though. Isn’t that the best part of coffee cake??
hz
Followed the ingredients exactly (including addition of 1 C pecans to the crumble) but changed the method by using a food processor for the crumble. Much faster, and you just need to press together the mix with fingers into uneven clumps. Baked it in a 9x9 pan for work party, and a 6" round pan for home (thx to Sally's Baking Addiction pan size conversions!). Shield your eyes from the amount of butter in this cake. It's a tender, well-risen, perfect coffee crumb cake, and oh yes, buttery!
kathy
Cake turned out delicious. Crumble wasn’t as good. Only used about half the crumble mixture. Had to bake around 45-50 min
Melissa S
So good. I though the crumble topping was too much and didn't use it all. I was wrong. The cake puffs up into a thicker layer. These proportions as written are right for this.
Joey
The latter. Coffee cakes are named because they are sweet and pair up nicely with the bitterness of coffee.
M Weaver
I used salted butter so passed on adding any more salt, wish I put just a smidge in to round out the flavor. After 40 minutes the majority of the cake was still wet to the point of jiggly. Increased the temp to 360 and let it stay in for an additional twelve minutes, came out great. Could not bring myself to add the whole amount of crumbs, it was just too much. This recipe could easily call for half the ingredients for the crumble and be spot on.
Jilbers
Made as directed. Worked out well. Read other bakers reviews on too much crumble. It is a lot but I'm glad I used it as written. The cake is very plain and the crumble makes the cake both inside and out.
McMo
For folks who don’t want to eyeball dividing the two layers my batter weighed 1185 grams total, so each layer gets roughly 592.5 grams. Don’t expect yours to be exactly the same, but close. I didn’t sub any ingredients other than adding cardamom, which is a flavor I love. For the crumble the total weight was 685 grams, about 342.5 grams for the middle and topping each.
Yummy!
I made this recipe as written, with pecans, using a holiday-themed pan. While assembling, I was worried there wouldn't be enough batter. Once in the oven, as others have stated, it took longer to bake than the recipe states - a bit over an hour in a brand new oven. This cake is great, and my husband and I have been hard-pressed to stop at one slice! The only things I will change next time will be to put more crumble in the middle, less on top, and adjust the bake time.
DMR
According to their packaging, 1 tsp Diamond Crystal Kosher salt is 2.8g.
bryan
Used white sugar in the crumple and a cup of pecans. Great result.
Izzy
I made this for breakfast for my family and everyone loved it. Great recipe!
Syl
This is one of the best recipes ever. I've made it over a dozen times and everyone really loves it, even some family who are Chefs. Thank you.
debinpdx
I made this recipe today exactly as written except I used a wire whip. My mixer broke. It’s delicious but I think there’s too much butter in the batter. For me anyways. I may make it again and substitute half the butter for applesauce? Anyways, Krusteez was always a favorite but this one takes the cake.
OceanBeachSF
The best cake! I love to cook, but I rarely bake and am not terribly good at it. Followed this recipe’s ingredients verbatim, and it was the best cake I ever baked. Rave reviews all around, and a generous cake, too, about 3 pounds once baked. I only had an 8”x8” pan but it worked fine. Just produced a slightly taller cake, took about 15 minutes longer to bake and it came out perfectly moist. I ended up with extra crumble and am going to put that on some sliced up apples and bake.
Sarah
This cake is delicious! I follow the recipe pretty closely, with a few tiny tweaks - use about a half tbsp of vanilla, 2 cups of streusel in the middle layer, and I often forget to sprinkle cinnamon on top of the streusel and it’s fine. Also - there is absolutely no such thing as too much streusel!
Anne
Based on other comments, I reduced the crumb mixture by about 25%, but if you're a big crumb fan, make the recipe as written. Otherwise, I changed nothing, and it was delicious. I took the cake to an event and people were fighting over the last piece.
Emily
I halved the recipe due to time constraints. This was exactly what I was looking for. Moist, flavorful coffee cake with a perfectly crispy, cinnamony crumble. I added chopped pecans to the crumble and nutmeg to the batter. Used a food processor for the crumble to make it even easier. The bake time was slightly longer, as most reviewers stated. Rave reviews from all tasters. Will definitely make again.
Sunny
Made this exactly as written for Mother’s Day and it was delicious! Will definitely make again, easy, traditional coffee cake!
Anne Marie
My son made this for me for Mother's Day. All I can say - it was really, really good!
Mary Jane
This cake was excellent! It would be easier to follow the directions if the ingredients were listed in the order of their use.
Sam
Way too much sugar. Not much flavor either.
Sandra Warren
Made this according to the recipe, no optional nuts. The batter does rise quite a lot and both layers of topping sunk down a bit. It did take 45 minutes to bake. I’m perplexed why it baked on time for some people but not others. My oven is definitely calibrated. If I made it again, I believe I would put it in an 8x8 container and make half the topping. The cake was very good but I would like a thicker layer of cake and a thinner layer of crumble.
Jessica
Great cake. Followed the recipe exactly but I needed 20 minutes of extra baking time (55 mins total).
Juls
I did not think I had enough batter to follow the recipe and was so disappointed! I did my best to spread it. BUT! There was plenty of height after it baked, it rose beautifully with ribbons of crunchy cinnamon streusel, everyone just loved it. This is a keeper!
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