Cinnamon Crumb Coffee Cake
The most delicious, buttery cake, topped with a sweet-salty cinnamon crumb.
Serves: 6
For the crumb topping:
  • ⅓ cup (85g) butter
  • ⅓ cup (75g) brown sugar
  • 1½ tbsp caster sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup (150g) plain flour
For the cake:
  • ½ stick (50g) butter
  • ½ cup (110g) caster sugar
  • 1 egg yolk
  • ½ cup buttermilk
  • 1 tsp vanilla bean paste, or extract
  • 1 cup (150g) plain flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  1. Preheat the oven to 175C/350F, and grease 6 x ⅔ cup (200ml) capacity ramekins.
  2. To make the crumb, melt the butter in a small bowl in the microwave, then add the remaining ingredients and stir together until everything is combined. Set aside.
  3. To make the cake, cream together the butter and sugar until they are smooth and combined. Add the egg yolk and beat until slightly pale.
  4. Add all the remaining ingredients, and then stir until everything is completely combined and homogenous, being careful not to over-mix.
  5. Divide the cake batter evenly between the ramekins, and then top them equally with the crumb mixture.
  6. Place the ramekins onto a baking tray and bake for 25-30 minutes, or until a skewer inserted into the centre of a cake comes out clean. Leave to cool slightly, before carefully removing from the ramekins and serving.
  7. These are particularly delicious when they're still a bit warm.
Recipe by The Sugar Hit at