Easy Cinnamon Coffee Crumb Cake
This Easy Cinnamon Coffee Crumb Cake is the perfect brunch cake made with Pioneer Baking Mix, sour cream, cinnamon streusel, chopped pecans, and a simple vanilla glaze. This soft, buttery coffee cake has a cinnamon crumb layer in the middle and a thick bakery-style crumb topping. It’s perfect for Easter brunch, holidays, weekend breakfast, or anytime you need an easy cake made mostly from pantry ingredients.
Pioneer Baking Mix is the staple of this recipe, and when I tell you it elevates this recipe to the next level I mean it.
A cookie scooper makes this recipe so much easier you can find it on amazon!
Melissa Jo Baking Tip (Layering Coffee Cake)
Whenever you are layering a cake with streusel in the middle, spreading the top layer of batter can be tricky because it wants to mix into the streusel and make a mess.
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The easiest way to do this is to use a small cookie scoop and drop little scoops of batter evenly across the surface of the streusel layer. Then use a small rubber spatula to gently spread the batter. This keeps the layers separate and makes assembling the cake much easier and much less messy.
I use this trick anytime I make layered coffee cakes, crumb cakes, or anything with a streusel middle layer.
🤔 Common Questions
Yes. This coffee cake is great made the night before. Store covered at room temperature and glaze before serving.
Yes. Let the cake cool completely, wrap tightly, and freeze for up to 2 months.
The sour cream keeps the cake moist and the thick streusel crumb topping gives it that classic bakery texture.
Yes. The pecans are optional, but they add great texture and flavor.
Easy Cinnamon Coffee Crumb Cake
Ingredients
Equipment
Method
- In a bowl combine brown sugar, granulated sugar, and cinnamon.
- Stir in melted butter.
- Add Pioneer Baking Mix and mix with a fork until crumbly.
- Stir in 1 cup chopped pecans.
- In a large bowl whisk together Pioneer Baking Mix, milk, sour cream, sugar, vanilla, and eggs.
- Mix until just combined. Do not overmix.
- Spread half of the batter into the baking dish.
- Sprinkle about ⅓ of the streusel mixture over the batter.
- Use a cookie scoop to drop small scoops of the remaining batter evenly over the streusel layer, then gently spread with a spatula.
- Roughly crush or chop the remaining pecans and sprinkle over the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Whisk powdered sugar, cream, and vanilla until smooth.
- Drizzle over the warm coffee cake.
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Made this? Tap a star to rate it – it only takes a second and it means the world!A Little Easter Morning Story
There is just something about Easter morning that calls for a cozy coffee cake. Everyone is waking up, looking through Easter baskets, hunting for eggs, and you need something warm and sweet sitting on the counter that people can slice into all morning long.
This is exactly that kind of recipe. It smells like cinnamon and butter while it bakes, and when you cut into it and see that cinnamon crumb layer in the middle, it’s one of those recipes everyone immediately goes back for a second slice.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
