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–+ servings
Homemade coffee cake with extra crumb, sliced into squares for brunch

Two-Layer Coffee Cake with Extra Crumb Topping

Kendra Boettner
A soft vanilla coffee cake baked in a 13 by 9 pan with two buttery layers of cinnamon crumb topping. Easy to make, feeds a crowd, and perfect for brunch, breakfast, or coffee time.
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Author: Kendra Boettner
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 14 squares
Calories 694 kcal

Equipment

  • 1 13 x 9 baking pan
  • 2 Mixing Bowls
  • 1 whisk
  • 1 Set Measuring Cup
  • 1 Set Measuring Spoon
  • 1 kitchen scale
  • 1 parchment paper (optional, for easy removal)
  • 1 Toothpick (for doneness testing)

Ingredients
  

Cake Batter

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup milk whole or 2 percent
  • 1 tablespoon vanilla paste or extract
  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Topping 1

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

Topping 2

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1 tablespoon cinnamon

Instructions
 

  • Preheat oven to 350 F. Grease or line a 13 by 9 pan with parchment.
  • In a medium bowl, whisk together eggs, oil, milk, and vanilla until smooth.
  • In a separate bowl, whisk flour, sugar, baking powder, and salt.
  • Fold dry ingredients into wet until just combined. Spread batter evenly in the pan.
  • For Topping 1, mix softened butter, brown sugar, and cinnamon. Crumble evenly over the batter.
  • For Topping 2, cut butter into brown sugar, flour, and cinnamon until crumbly. Sprinkle evenly over Topping 1.
  • Bake for 40 to 50 minutes, until edges are golden, the center springs back lightly, and a toothpick comes out mostly clean.
  • Cool for 15 minutes before slicing into squares.

Notes

  • Family favorite: This coffee cake is a weekend tradition in our house. It is simple to make, feeds a crowd, and always disappears quickly.
  • Serving suggestions: Pair with fresh berries and hot coffee for breakfast, or drizzle a glaze and serve with ice cream for dessert.
  • Make ahead: Bake the night before, cover tightly, and rewarm slices in a low oven for 5 minutes to refresh the crumb topping.
  • Storage tips: Store at room temperature up to 2 days, refrigerate up to 5 days, or freeze for 2 months. Wrap slices individually for easy weekday treats.
  • Variations: Add apples or blueberries for a fruity twist, swap almond extract for vanilla, or drizzle melted chocolate before adding crumbs for a dessert-style version.
  • SEO reinforcement: This two-layer coffee cake is also known as a crumb cake because of its thick buttery topping. Whether you call it a coffee cake or a crumb cake, it is perfect for brunch, church potlucks, or cozy mornings at home.

Nutrition

Calories: 694kcalCarbohydrates: 75gProtein: 5gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 72mgSodium: 341mgPotassium: 124mgFiber: 2gSugar: 46gVitamin A: 843IUVitamin C: 0.1mgCalcium: 123mgIron: 2mg
Keyword breakfast cake, brunch cake, coffee, coffee cake, crumb cake, easy coffee cake, homemade coffee cake
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