Good luck ever getting rid of me for good. But my central dedication to this space - which turns 15 this fall! - remains unchanged. One of the things that’s different about SK, sometimes for the better but occasionally for the worse, is that there’s no editorial or recipe development staff and just one me, and life gets busy. I never intended to take such a long break, or any at all, but I was pulled under by a vacation (too short), a manuscript deadline for my next book (too quick), and then the two-week photoshoot for it (100 recipes in 10 days, oh and btw, I’m the photographer) and when I emerged, because I only like sparkly new things, I didn’t want to share any of the recipes I already readied but new ones that had piqued my interest while I was buried. Your kitchen will smell, at minimum, like a blissful epiphany of apples, brown sugar, and cinnamon, and at peak melodrama, the absolutely best decision we’ve made yet in October. Baking this cake for almost an hour at a slightly lower temperature gives the apples enough time to get tender, their juices bubbling.

Squeezing your crumbs in small handfuls before breaking them over the apples created more boulder-like pieces. Fruit is, but this is too good with fresh apples to skip them.įor such a loud and attention-demanding cake (I’m still talking about cake, I think?), no delicate slice or dice of apples will do so I use here a full pound of thick wedges snugged so tightly they barely fit in their confines, an all-too-accurate New York real estate story. Thanks to brown sugar and cinnamon, the crumb topping is always a dark stripe, and a snow-cap of powdered sugar isn’t optional. I don’t know how they make crumb cake where you are, but here in New York, and where I grew up in New Jersey, crumb cake isn’t a genteel cinnamon-ribboned or finely streusel-ed coffee cake, but a hefty square that’s 50% crumb topping and 50% a golden, sour cream-enriched cake and I wouldn’t want it any other way.

It’s a family favorite, and like this Cinnamon Sugar Crumb Coffee Cake, it’s quick to make and always a crowd pleaser.This is the bouldered and dramatic intersection of two of my favorite things: cinnamon baked apples and a thick crumb cake. If you’re looking for other easy weekend coffee cakes, check out my Raspberry Coffee Cake recipe. If I’m feeling extra fancy on the weekend or plan on bringing the cake to a friend’s brunch, I make a quick icing to drizzle on top of the coffee cake to make it a bit more special! It’s perfect to pair with a cup of creamy hot coffee!įor this recipe, I used a local Austin favorite, Kerbey Lane Vanilla Pancake Mix, but you can use pretty much whatever you have on hand - whether it be a multi-grain pancake & waffle mix or an old stand by like Bisquick. It’s not overly sweet and has a heartiness to it from the pancake mix. I swear this crunchy coating helps seal in all the moisture in the cake itself! Besides being quick and cinnamony delicious, I also favor this coffee cake because it’s just the right amount of light and fluffy while also being slightly chewy and moist. The part I love most about this Cinnamon Sugar Crumb Coffee Cake is how the crumb topping forms a crunchy, sweet coating atop the cake when it bakes. Less than 45 minutes from start to finsih? Now thats #CoffeeCakeWinning! It takes less than 15 minutes to mix up and bakes to perfection in just 22 minutes. This recipe starts with pancake mix as a base and requires a few staples that you likely already have on hand in your kitchen.

Well, this Cinnamon Sugar Crumb Coffee Cake recipe is the perfect weekend recipe for when that coffee cake craving comes-a-callin’ and you just can’t wait. Except if you’re like me, when I get a weekend coffee cake craving, I want it NOW. The secret to this Cinnamon Sugar Crumb Coffee Cake is pancake mix - creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes, this coffee cake is weekend perfection!

Hyvee cinnamon crumb cake