Crumb Coffee Cake is a beautiful and delicious treat! Moist cake, crispy streusel, and sweet glaze make this cake a real winner!
You know what I love? Family recipes. There is just something about the tradition that each recipe brings with it as it passes through each generation. This also usually means that they are insanely delicious.
Well I’m proud today to be sharing such a recipe. I got sent along this recipe from a family member of mine, Jaclyn. Hearing about my blog she was super excited and wanted to send me along some of her favorite recipes. Among them was this Crumb Coffee Cake.
And trust me, it does not disappoint.
This cake is so soft, delicate, and moist. The tender cake is topped with a sweet and crispy streusel topping, finished off with a sweet glaze. The amazing crumbliness just makes you want to have piece after piece.
And the secret to this recipe? The orange juice. While it does not really give the cake an orange flavor, it does give it that little something that will leave your guests guessing at what that secret ingredient could be.
Given the bounty of baked goods currently in my house, I had my mom take the rest of the cake into school with her. By 9am the cake was all gone. It was a major hit with the faculty and staff! And that always makes me feel good.
Thanks for the recipe Jaclyn!
- Cooking spray
- 1 package supermoist white or yellow cake mix
- 1 package dry yeast
- 1/2 cup warm, but not hot, water
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 2 eggs
- 1/2 cup all purpose flour
- 1 cup lightly packed brown sugar
- 1 tbs ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbs unsalted butter, melted
- 2-3 tbs orange juice
- Preheat oven to 350F. Grease a 9x13" pan on all sides.
- Pour 1 tbs cake mix and the dry yeast into the warm water. Stir gently. Allow to sit for 10 minutes or until the mixture begins to foam slightly. Meanwhile, prepare the streusel filling by combining all streusel ingredients in a small bowl and mixing well (whisking it if necessary).
- Once the yeast has foamed, pour yeast mixture into the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, gradually incorporate the rest of the cake mix, the vegetable oil, orange juice and eggs. Once incorporated, increase mixer speed to high and beat for 2 minutes (after beating the batter will have a slight elastic consistency).
- Pour about 1/2 of the batter into the prepared pan. Sprinkle on 1/2 of streusel filling. Then, pour the remaining batter on top of the crumbs, gently spreading the batter to all sides. Sprinkle on all remaining streusel toppings. Place in the oven and bake for 30-35 minutes.
- While the cake cools, combine all glaze ingredients in a small bowl. After about 20 minutes, sprinkle glaze over the cake and serve. Store in an air-tight container.
- 1. It is important that the water is not too hot. If it is, it will kill the yeast. I let my water be about a lukewarm temperature.
- 2. Be careful not to overcook the cake. It will lead to a dry cake!