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Cinnamon Crumb Top Coffee Cake

Servings 1 9 inch cake, 12-14 servings


  • Topping
  • 1 3/4 C all purpose flour
  • 3/4 C brown sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 sticks butter cut into small chunks
  • 1/2 C chopped pecans
  • Filling
  • 1/4 C brown sugar
  • 1 tsp cinnamon
  • 1 C chopped pecans
  • Cake Batter
  • 1 stick butter softened
  • 1 C sugar
  • 2 lg eggs room temp
  • 1 tsp vanilla
  • 1 tsp Kahlua liquor
  • 2 C all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C sour cream room temp
  • Glaze
  • 1 C powdered sugar
  • 1 1/2 tbsp coffee prepared
  • 1 tbsp Kahlua liquor


  • Preheat oven to 350 degrees F.
  • Topping
  • In a medium bowl, combine the flour, brown sugar, cinnamon, salt and butter.
  • Use a pastry cutter or a potato masher to cut the butter into the flour until it is the size of peas.
  • Stir in the chopped pecans and set aside.
  • Filling
  • In a separate bowl, combine the brown sugar, cinnamon and pecans.
  • Set aside.
  • Cake Batter
  • In a large bowl, cream the softened butter and sugar with an electric hand mixer.
  • Add the eggs, vanilla and Kahlua and mix.
  • Sift the flour, baking soda, baking powder and salt and mix in with the butter mixture, one cup at a time.
  • Add the sour cream in between each addition of flour.
  • Glaze
  • Combine the powdered sugar, coffee and Kahlua.
  • Set aside.
  • Assembly
  • Butter a 9 inch tube pan thoroughly on the inside.
  • Coat the buttered pan with flour lightly.
  • Spread have the cake batter into the bottom of the pan.
  • Sprinkle the filling mixture over the cake batter.
  • Spread the rest of the cake batter over the filling mixture.
  • Sprinkle the topping mixture over the last layer of cake batter evenly.
  • Tap the pan on a counter to remove air pockets.
  • Bake in the oven for 55 to 60 minutes or until a knife inserted to the center comes out clean.
  • Remove from oven and allow the cake to cool completely.
  • When the cake has cooled completely, run a flat knife along the outside of the cake and underneath to loosen it from the pan.
  • Take a smaller knife and run along the inside of the tube to loosen.
  • Carefully lift the cake off of the tube and place on a serving platter.
  • Drizzle the glaze over top and allow to dry for 5 minutes.
  • Slice and serve.


Recipe by: Connie Murray @Happybellyfoodie.com