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Self-Rising Crumb Coffeecake

Author: Sue Gray

Self-Rising Crumb Coffeecake Recipe

This tender, moist cake is the perfect base for its cinnamon-scented crumb topping.

At a glance

one 9" x 13" cake


Choose your measure:


  • 8 tablespoons softened butter
  • 1 1/4 cups King Arthur Unbleached Self-Rising Flour or King Arthur Unbleached All-Purpose Flour*
  • 1 1/4 cups confectioners' sugar, sifted
  • 1 cup chopped pecans, optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt*
  • *omit the salt if using self-rising flour


  • 8 tablespoons butter, at room temperature
  • 1 1/4 cups cup sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon lemon oil or 1 tablespoon grated lemon peel (lemon zest); or 1/4 teaspoon ground nutmeg; or 1 teaspoon cinnamon; or 1/2 teaspoon Buttery Sweet Dough Flavor, optional but tasty
  • 3 large eggs
  • 2 1/2 cups King Arthur Unbleached Self-Rising Flour
  • 1 cup buttermilk or plain or vanilla yogurt
  • *No buttermilk? Substitute 3/4 cup milk + 1/4 cup plain (not Greek-style) yogurt



  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. For additional pan options see "tips," below.
  2. To make the topping: Combine the flour, confectioners’ sugar, cinnamon, salt (if needed), and pecans until evenly incorporated. Mix the butter into the dry ingredients just until medium crumbs form. Set aside.
  3. To make the cake: In a medium-sized mixing bowl, beat together the butter, sugar, and flavorings until blended.
  4. Add the eggs one at a time, beating just until blended after each. Scrape the bottom and sides of the bowl between additions.
  5. Add the buttermilk (or yogurt) alternately with the flour, mixing gently to combine and scraping the bowl after each addition. Spread the batter in the prepared pan.
  6. Quickly and gently sprinkle the crumbs on top, beginning with the edges then filling in the middle.
  7. Bake for 35 to 40 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and cool it on a rack.
  8. When the cake is completely cool, dust it with confectioners' or non-melting sugar.