Are you looking for a buttery, streusel-topped, and sophisticated breakfast treat that tastes like it came from a high-end New York bakery.
Try this Martha Stewart Coffee Crumb Cake Recipe. It is the best way to enjoy a dense sponge cake that features a moist sour cream base and a thick.
mountain-like layer of cinnamon crumbs. Everyone loves a large square of cake that is perfect for a rainy morning or a polished brunch gathering.
This Martha Stewart Coffee Crumb Cake Recipe is very easy.
You do not need to be a professional lifestyle expert or have a specialized catering kitchen to get it right.
Follow these simple steps for a perfect golden bake today. Learning how to make Martha Stewart Coffee Crumb Cake is fun.
Your family will love the intense cinnamon and creamy butter flavor. The texture is soft, crunchy on top, and very satisfying.
This Martha Stewart Coffee Crumb Cake Recipe uses high-quality items from your local grocer. It is truly a foolproof masterpiece for everyone.
Martha Stewart Coffee Crumb Cake Recipe Intro
I love watching Martha Stewart prepare timeless and “Perfectly Plated” desserts in her beautiful farm kitchen.
She makes the most delicious and elegant classics look very approachable for any home cook who values precision and high-quality ingredients.
One afternoon, I saw her mix together chilled cubes of unsalted butter and dark brown sugar to create the most massive, chunky crumbs I had ever seen
It looked so rustic and smelled amazing with the aroma of ground cinnamon and pure vanilla extract.
I wanted to try it for a special Sunday family breakfast gathering. My first try was a huge success.
My friends loved the ratio of “more crumbs than cake” and asked for the secret to the perfect crunch immediately.
Now, I make it for every celebratory morning. The smell of baking cinnamon makes my house feel like a cozy bed and breakfast.
You will love how classic it tastes. It is the best cake for a hungry crowd.
Equipment List
- One 9-inch square baking pan.
- Two large mixing bowls.
- An electric hand mixer or stand mixer.
- A rubber spatula for folding.
- Measuring cups and spoons.
- A wire cooling rack.
- Parchment paper (for easy removal).
Ingredients You Need for Martha Stewart Coffee Crumb Cake
Here are the ingredients for Martha Stewart Coffee Crumb Cake:
- For the Crumb Topping:
- 1/3 cup of granulated sugar.
- 1/3 cup of packed light brown sugar.
- 1 teaspoon of ground cinnamon.
- 1/4 teaspoon of salt.
- 1/2 cup (1 stick) of unsalted butter, melted and cooled.
- 1 3/4 cups of all-purpose flour.
- For the Cake Batter:
- 1 1/2 cups of all-purpose flour.
- 1/2 teaspoon of baking soda.
- 1/4 teaspoon of salt.
- 1/2 cup (1 stick) of unsalted butter, softened.
- 3/4 cup of granulated sugar.
- 1 large egg, at room temperature.
- 1 teaspoon of pure vanilla extract.
- 2/3 cup of full-fat sour cream.
Step-by-Step Guide
1. Prep the Oven
Preheat your oven to 350°F (180°C). Grease your 9-inch square pan and line it with parchment paper, leaving an overhang on two sides.
2. Make the Crumbs
In a medium bowl, whisk the sugars, cinnamon, salt, and melted butter. Stir in the 1 3/4 cups of flour until large, thick clumps form. Set aside.
3. Mix the Dry
In a separate bowl, whisk together the 1 1/2 cups of flour, baking soda, and salt until they are well combined.
4. Cream the Butter
In your large bowl, beat the softened butter and granulated sugar for 3 minutes until light and fluffy. Beat in the egg and vanilla.
5. Add the Sour Cream
With the mixer on low, add the flour mixture in three parts, alternating with the sour cream. Mix just until combined.
6. Spread the Batter
Spoon the thick batter into the prepared pan and smooth the top with a spatula. It will be a relatively thin layer of cake.
7. Add the Mountains
Use your hands to break the crumb mixture into large, 1-inch chunks. Pile them high over the batter, covering every inch.
8. Bake to Golden
Bake for 40 to 45 minutes until the crumbs are golden and a toothpick comes out clean. Let it cool completely in the pan before lifting it out.
Tips to Make the Best Martha Stewart Coffee Crumb Cake
- Don’t over-mix the crumbs. You want large, marble-sized chunks of streusel; if you mix too much, you will end up with a sandy texture instead of “crumbs.”
- Full-fat sour cream. Martha’s secret to a moist, tender crumb that lasts for days is using full-fat sour cream; do not use fat-free or it will be dry.
- Use room temperature eggs. Cold eggs can cause the butter to seize up, leading to a dense cake. Let your eggs sit out for 30 minutes before baking.
- The parchment sling. Using a “sling” of parchment paper allows you to lift the whole cake out of the pan without losing any of those precious crumbs.
- Measure flour correctly. Spoon the flour into the measuring cup and level it off with a knife; packing the flour too tightly will make the cake tough.
- Wait to slice. This cake is very tender when hot. Waiting for it to cool ensures you get a clean square without the cake crumbling apart.
FAQs about Martha Stewart Coffee Crumb Cake
Does it actually contain coffee?
No, it is called “Coffee Cake” because it is traditionally served alongside a cup of coffee. There is no coffee in the ingredients!
How do I store it?
Keep it in a closed container at room temperature for up to three days. It actually tastes even better on the second day as the flavors settle.
Can I use yogurt?
Yes, you can swap the sour cream for plain, full-fat Greek yogurt for a similar tangy and moist result.
Why are my crumbs falling off?
Make sure to press the large crumbs gently into the raw batter before baking so they “anchor” to the cake as it rises.
Can I add fruit?
Absolutely! Scattering a handful of fresh blueberries over the batter before adding the crumbs is a wonderful Martha-approved variation.
Final Thoughts
This Martha Stewart Coffee Crumb Cake Recipe is a winner. It is buttery, cinnamon-spiced, and very easy to make.
You now know how to make Martha Stewart Coffee Crumb Cake at home. It is the perfect meal for a holiday brunch or a simple weekend treat.
Your family will love this special bakery-style masterpiece. The combination of sour cream and cinnamon is perfect.
Making your own fresh-baked cakes is a great way to eat fresh. Just follow the steps and enjoy your meal.
Happy eating to you and your sweet family!
Martha Stewart Coffee Crumb Cake Recipe
Ingredients
- For the Crumb Topping:
- 1/3 cup of granulated sugar.
- 1/3 cup of packed light brown sugar.
- 1 teaspoon of ground cinnamon.
- 1/4 teaspoon of salt.
- 1/2 cup 1 stick of unsalted butter, melted and cooled.
- 1 3/4 cups of all-purpose flour.
- For the Cake Batter:
- 1 1/2 cups of all-purpose flour.
- 1/2 teaspoon of baking soda.
- 1/4 teaspoon of salt.
- 1/2 cup 1 stick of unsalted butter, softened.
- 3/4 cup of granulated sugar.
- 1 large egg at room temperature.
- 1 teaspoon of pure vanilla extract.
- 2/3 cup of full-fat sour cream.
Instructions
Prep the Oven
- Preheat your oven to 350°F (180°C). Grease your 9-inch square pan and line it with parchment paper, leaving an overhang on two sides.
Make the Crumbs
- In a medium bowl, whisk the sugars, cinnamon, salt, and melted butter. Stir in the 1 3/4 cups of flour until large, thick clumps form. Set aside.
Mix the Dry
- In a separate bowl, whisk together the 1 1/2 cups of flour, baking soda, and salt until they are well combined.
Cream the Butter
- In your large bowl, beat the softened butter and granulated sugar for 3 minutes until light and fluffy. Beat in the egg and vanilla.
Add the Sour Cream
- With the mixer on low, add the flour mixture in three parts, alternating with the sour cream. Mix just until combined.
Spread the Batter
- Spoon the thick batter into the prepared pan and smooth the top with a spatula. It will be a relatively thin layer of cake.
Add the Mountains
- Use your hands to break the crumb mixture into large, 1-inch chunks. Pile them high over the batter, covering every inch.
Bake to Golden
- Bake for 40 to 45 minutes until the crumbs are golden and a toothpick comes out clean. Let it cool completely in the pan before lifting it out.
Notes
- Don’t over-mix the crumbs. You want large, marble-sized chunks of streusel; if you mix too much, you will end up with a sandy texture instead of “crumbs.”
- Full-fat sour cream. Martha’s secret to a moist, tender crumb that lasts for days is using full-fat sour cream; do not use fat-free or it will be dry.
- Use room temperature eggs. Cold eggs can cause the butter to seize up, leading to a dense cake. Let your eggs sit out for 30 minutes before baking.
- The parchment sling. Using a “sling” of parchment paper allows you to lift the whole cake out of the pan without losing any of those precious crumbs.
- Measure flour correctly. Spoon the flour into the measuring cup and level it off with a knife; packing the flour too tightly will make the cake tough.
- Wait to slice. This cake is very tender when hot. Waiting for it to cool ensures you get a clean square without the cake crumbling apart.
