Happy Friday! I have a delicious recipe to share today. 

Coffee cake is one of my all-time favorites. While this recipe is far from healthy (hello, butter & sugar!), it is nice that there is a socially acceptable cake to have for breakfast  

The cake for this recipe is actually decently healthy, but the crumb topping is what it is, lots of flour, butter, and sugar. But it’s so good! And in my book, the more crumb the better! Trust me – it’s worth it. 

Weekend Crumb Coffee Cake

Weekend Crumb Coffee Cake2014-09-21 08:57:43

Serves 4Write a reviewSave RecipePrintPrep Time30 minCook Time30 minTotal Time1 hrPrep Time30 minCook Time30 minTotal Time1 hrIngredients

  1. Crumb Topping
  2. 2 cups flour
  3. 1 cup sugar
  4. 1/4 cup brown sugar
  5. 1/2 teaspoon salt
  6. 1 1/2 teaspoons ground cinnamon
  7. 1 cup unsalted butter, melted and cooled slightly
  8. 1 teaspoon vanilla extract
  9. Cake
  10. 1/2 cup coconut oil
  11. 1 cup sugar
  12. 2 large eggs
  13. 1 teaspoon vanilla extract
  14. 1 cup plain Greek yogurt
  15. 2 cups flour
  16. 1/2 teaspoon baking soda
  17. 1/2 teaspoon salt
  18. 1 teaspoon baking powder


  1. Preheat the oven to 350 degrees.
  2. Make the crumb topping first. Combine all ingredients except the melted butter and vanilla together until crumbly. Melt the butter and then mix in slowly along with the vanilla. Don’t overmix the crumb topping or it will be too fine. When it clumps together into large to medium sized balls, stop mixing. Set aside.
  3. In a medium-sized bowl, whisk together the flour, baking soda, sugar, salt and baking powder. Start adding the wet ingredients: coconut oil, Greek yogurt, eggs, and vanilla. Mix until well combined, but also do not overmix. It’s okay if the batter is very thick or a little lumpy.
  4. Pour the cake mixture into a greased 9×13 pan. When cake mixture is evenly spread, top with the crumb topping. It may seem like you have way too much crumb, but you want this to cover the cake completely. You can press it down a little with a spoon as well to make sure it sticks. Top with extra cinnamon.
  5. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool for 10 minutes before serving.

In my family, we always had coffee cake on weekends. Something about a Saturday or Sunday morning and some nice hot coffee cake is just perfect to me. This makes a nice fall breakfast with a hot cup of coffee for the cooler mornings these days. 

Pair this with some fruit salad or yogurt for a complete meal. And don’t forget the coffee! 

Questions for You:

  • Is cake for breakfast ever out of the question? 
  • What breakfast favorite did you grow up with as a child? 

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