I love this recipe because the crumble topping adds the perfect texture contrast to the soft, moist cake. The combination of cinnamon and nutmeg creates a warm, aromatic flavor that feels comforting any time of year. I also appreciate that it uses ingredients I typically already have on hand, making it an easy go-to recipe for gatherings or relaxing mornings at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Crumble: cooking spray 1 1⁄3 cups all purpose flour 1 packed cup light or dark brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon fine sea salt 1/2 cup unsalted butter, at room temperature
Cake: 6 ounces unsalted butter 1/2 cup granulated sugar 1/4 packed cup light or dark brown sugar 2 large eggs, at room temperature 1 ½ teaspoons vanilla extract 2 ¼ cups all purpose flour 1 ½ teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 ½ teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup buttermilk, at room temperature
Directions
I preheat the oven to 350 degrees F (180 degrees C) and grease a 9-inch square pan with nonstick spray. I line it with parchment paper, leaving excess on the sides to help lift the cake out later.
To make the crumble, I stir together the flour, brown sugar, cinnamon, nutmeg, and salt. I add the butter and work it in with my hands or a pastry cutter until the mixture forms moist clumps. I set it aside.
To start the cake batter, I beat the butter, granulated sugar, and brown sugar in a mixer fitted with the paddle attachment until light and fluffy, about 3 to 4 minutes.
I add the eggs one at a time, mixing well and scraping the bowl after each addition, then mix in the vanilla.
I whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a separate bowl.
I add half of the dry ingredients to the mixer on low speed, then scrape the bowl.
With the mixer running on low, I stream in the buttermilk until fully incorporated. I then add the remaining dry ingredients and mix just until combined.
I pour half the batter into the prepared pan and spread it evenly. I sprinkle half the crumble over the top.
I spread the remaining batter over the crumble layer, then finish with the remaining crumble on top.
I bake for 35 to 40 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs.
I cool the cake completely in the pan, then lift it out using the parchment, slice it into 9 pieces, and serve.
Servings and Timing
This recipe yields 9 servings. Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour
Variations
I sometimes swap the nutmeg for cardamom to give the cake a slightly floral note. I also like adding a handful of chopped pecans or walnuts to the crumble for extra crunch. If I want a more tender, moist cake, I replace a couple of tablespoons of the flour with cornstarch. A drizzle of simple vanilla glaze can also make this feel even more indulgent.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days. I reheat individual pieces in the microwave for about 10 to 15 seconds to bring back the warm, soft texture. The cake also freezes well; I wrap slices tightly and freeze for up to 2 months, thawing at room temperature before enjoying.
FAQs
How do I keep the crumble from sinking into the cake?
I make sure the crumble mixture is clumpy and not powdery; this helps it stay on top rather than sinking.
Can I use salted butter instead of unsalted?
I can use salted butter, but I reduce the added salt in both the crumble and cake to avoid oversalting.
Can I substitute the buttermilk?
Yes, I often make a quick substitute by mixing milk with a little lemon juice or vinegar and letting it sit for a few minutes.
Can I double this recipe?
I can double it and bake it in a 9×13 pan, though I add a few extra minutes to the bake time.
Can I make it ahead?
I make it the night before, and it stays moist and delicious the next day.
Can I freeze the crumble topping?
Yes, I sometimes prepare the crumble ahead of time and freeze it; I use it straight from the freezer.
Can I add fruit?
I like folding in blueberries or diced apples, which pair beautifully with the warm spices.
How do I know when the cake is done?
I check that a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make it gluten-free?
I swap in a cup-for-cup gluten-free flour blend, which usually works well for this type of cake.
Why is my cake dry?
I’m careful not to overbake and make sure my ingredients, especially the butter and eggs, are at room temperature to help with moisture.
Conclusion
I love how effortlessly this cinnamon nutmeg coffee cake comes together while delivering such comforting flavor and texture. The sweet crumble, tender crumb, and warm spices make it a reliable recipe I return to again and again. Whether I’m hosting or treating myself to a peaceful morning, this cake always feels just right.
