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Crumble Top Coffee Cake

Crumble Top Coffee Cake
20 min
30 min
Makes 8 servings
  • This warm coffee cake with crumb topping is perfect for those special mornings. Delicious served warm.

Key Ingredients

A canister of Original Powder Creamer with a red cap and red label above a mug and biscotti.
Coffee mate®

The Original Powdered Coffee Creamer

6 oz. Canister


  • 1 cup chopped walnuts or pecans
  • 1 cup granulated sugar, divided
  • 1/2 cup packed brown sugar
  • 2 1/4 cups all-purpose flour, divided
  • 2 teaspoons ground cinnamon, divided
  • 6 tablespoons cold butter, cut into pieces
  • 2/3 cup warm water
  • 1/3 cup Coffee mate® Original Flavor Powdered Coffee Creamer
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, softened
  • 1 large egg

Make It

Step 1

Preheat oven to 375° F. Grease 9-inch-square baking pan.

Step 2

Combine nuts, 1/2 cup granulated sugar, brown sugar, 1/4 cup flour, 1 teaspoon cinnamon and 6 tablespoons butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.

Step 3

Whisk together water and Coffee mate Original Flavor Powder in small bowl until smooth. Combine remaining 2 cups flour, remaining 1/2 cup granulated sugar, baking powder, salt, remaining teaspoon cinnamon and 1/3 cup butter in large mixer bowl. Beat by hand or on low speed with an electric mixer until flour is coated with the butter. Stir egg into butter-flour mixture. Gradually stir in Coffee mate mixture.

Step 4

Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter; spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.

Step 5

Bake for 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes before cutting. Best served warm.

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