Crumb Coffee Cake

This is by far the best recipe for coffee cake you’ll ever eat. Now I don’t normally mention which brands of ingredients people should use, but I have to say for the flour you should definitely use Bob’s Red Mill Organic Unbleached White Flour. I used it for the first time this morning when I made this recipe, and I’m a convert into the organic flour camp. It’s clearly superior to conventional flours– it’s lighter, fresher and just tastes better.  


2 cups flour

1 1/4 cups sugar

1 teaspoon baking powder

3/4 teaspoon salt

5 1/3 tablespoons butter

1 egg

3/4 cups water

2 teaspoons cinnamon


1.) Mix together dry ingredients (except for cinnamon).

2.) Cut in butter with your hands until well mixed with the flour. It should be crumbly. Reserve about 1/2 – 3/4 cup and mix cinnamon in. Set aside for topping.

3.) Mix water into the main flour mix until well combined. Pour batter into a round or square 9 inch pan.

4.) Sprinkle cinnamon topping evenly over the top of the batter.

5.) Bake at 350 degrees for about a half hour.

It’s best served warm, and I like to keep this breakfast simple by serving it with hot tea or warm cider. For a variation, you can add finely diced apples to the batter before pouring it in the pan.