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A slice of crumb cake with raisins and pecans sits on a white plate while icing is being drizzled on top. A red baking dish and a box with a biscuit image are visible in the background.
Melissa Jo

Easy Cinnamon Coffee Crumb Cake

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Easy cinnamon crumb coffee cake with sour cream, cinnamon streusel, pecans, and vanilla glaze. Perfect for brunch, holidays, or weekend baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: American, holiday

Ingredients
  

Coffee Cake Batter
Cinnamon Streusel
Vanilla Glaze

Equipment

Method
 

Preheat oven to 375°F and grease a 9×13 baking dish.
    Make the streusel:
    1. In a bowl combine brown sugar, granulated sugar, and cinnamon.
    2. Stir in melted butter.
    3. Add Pioneer Baking Mix and mix with a fork until crumbly.
    4. Stir in 1 cup chopped pecans.
    Make the batter:
    1. In a large bowl whisk together Pioneer Baking Mix, milk, sour cream, sugar, vanilla, and eggs.
    2. Mix until just combined. Do not overmix.
    Assemble the coffee cake:
    1. Spread half of the batter into the baking dish.
    2. Sprinkle about ⅓ of the streusel mixture over the batter.
    3. Use a cookie scoop to drop small scoops of the remaining batter evenly over the streusel layer, then gently spread with a spatula.
    Top with remaining streusel.
    1. Roughly crush or chop the remaining pecans and sprinkle over the top.
    2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
    Make the glaze:
    1. Whisk powdered sugar, cream, and vanilla until smooth.
    2. Drizzle over the warm coffee cake.

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