This Crumb Cake recipe will have you waiting by the oven until it’s done. A bakery-style crumb cake that rivals anything you could buy. Pecans, cardamom, and a simple glaze, make this coffee cake perfect for breakfast or brunch or afternoon snack. Piled high with crumb topping and always a hit no matter when you serve it.
Soft and Moist Nutty Coffee Cake
This Pecan Coffee Cake with Crumb Topping is a fun take on a classic New York style crumb cake which typically features a moist crumb cake underneath a thick layer of crumbly streusel topping. The ratio of crumb to cake is pretty even, because everyone knows the crumb is the best part.
It’s made with basic pantry staples like eggs, all-purpose flour, butter, sugar, and vanilla extract. Although this recipe uses simple ingredients, it delivers bakery-level results that you can achieve right at home.
This homemade crumb cake starts with making the crumble topping with melted butter, white and brown sugar, cardamom, salt, and flour. I just love the flavor that a pinch of cardamon adds. If you haven’t cooked with it, give it a try. It’s hard to describe but adds some warmth like nutmeg or cinnamon with its own unique flavor.
The cake batter is poured into a pan, topped with the crumb topping, and baked until it’s golden brown. Once it’s cooled off a bit, you’ll pour a simple glaze on top made with powdered sugar, butter, heavy cream, and vanilla. Let the glaze set and enjoy with a hot cup of coffee or tea for breakfast, or share with friends and family.
This is one of those crumb cakes that is great to take to work for an office meeting. It’s fantastic at room temperature and the glaze adds just enough sweetness without it feeling like dessert. It will start everyone out on a good note.
If you’re looking for something a little more elegant try a cream cheese filled coffee cake made in a bundt pan.
Never Buy Store-Bought Crumb Cake Again
- It’s simple: Most of the ingredients in this recipe are already in your pantry, so you won’t need to grab too much from the store.
- It’s moist and crunchy: The cake is super moist and tender, while the crumb topping is crunchy because of the pecans.
- It’s freezer-friendly: This cake freezes super well, so you can make it ahead of time or save some for later if you can’t eat it all.
2 Ingredients That Make This Cake Stand Out
These are just the key ingredients. Make sure to check out the recipe card for the full list of ingredients.
- Pecans: Toasting them enhances the natural oils and brings out a deep, rich taste.
- Cardamom: Adds a subtle, almost spicy flavor that complements the cake. It’s not overpowering but gives the cake a little something extra. You can swap it with cinnamon if you like.
This Crumb Cake Recipe Is So Easy to Make at Home
Step One: Make the Crumble Topping
Tip: When you mix the crumb topping, aim for a somewhat chunky texture with some floury bits. Don’t over-mix it, or you might end up with a more paste-like topping instead of that crumbled, streusel-style finish.
Step Two: Mix the Cake Batter
Tip: The key to a tender crumb cake is to mix gently. Only mix the wet and dry ingredients until combined to avoid activating the gluten, which can make your cake tough.
Step Three: Layer and Top
Step Four: Bake
Step Five: Make the Glaze
Step Six: Serve and Enjoy
Once the glaze has set, slice it up and enjoy. You can eat it warm or at room temperature.
This Coffee Cake Stores Really Well
Once the cake has cooled, store it in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh for longer, you can freeze it! Just wrap it tightly in plastic wrap and foil, then pop it in the freezer. It’ll last for up to a month.
To reheat, warm individual slices in the microwave for 15-20 seconds.
Don’t Forget!
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Ingredients
Topping:
- 2 cups pecans toasted and chopped
- 1 cup butter melted (2 sticks)
- ¾ cup brown sugar
- ½ cup sugar
- ½ teaspoon cardamom
- ½ teaspoon salt
- 2 ½ cups flour
Cake:
- 3 cups flour
- 1 ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cup milk
- ¾ cup butter melted, 1 ½ sticks
- 2 teaspoons vanilla
Glaze:
- ½ cup powdered sugar
- 2 tablespoons butter melted
- 2 teaspoons heavy cream
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350º. Line a 9 x 13 baking dish with parchment paper and lightly grease with butter.
Crumb
- Melt butter in a medium bowl in the microwave. Add brown sugar, regular sugar, cardamom and salt and mix to combine. Add flour and stir until combined, add toasted pecans.
Cake
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs with the milk and melted butter and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.
- Place in the prepared baking dish and even out the top with an offset spatula. Scatter the clumps of the crumb topping over the cake batter. Bake for 30 minutes then cover with aluminum foil and continue to bake for 10-15 minutes. A toothpick should come out clean in the center. Let cool.
Glaze
- In a medium bowl, whisk together the powdered sugar, melted butter, cream and vanilla. Add additional cream if it is too thick.
- Serve warm or at room temperature.
Notes
- Store at room temperature 2-3 days or freeze.
- You can use cinnamon or nutmeg instead of cardamon.
Ingredients for cake does not include milk. How much milk?
It is 1 1/4 cup. Thanks for catching that.
I have made this Cake a couple of time this week so far. I know i will have to make another one for Sunday Morning too. I made it and my boys loved it. They enjoy a Coffee Cake more than a real Cake with Frosting all over it anymore. I took one to work and Man O Man was it ever a hit there! so now I will need one to have so I can get a Slice of it too>
Thanks for leaving a review, I’m glad it was such a hit. I agree, that frosting can be a lot in the morning and this has just the right amount of sweetness.