Cinnamon Crumb Coffee Cake

This delicious morning treat will make waking up all the easier any day of the week. Soft, moist cake with a ribbon of sweet cinnamon is topped with a crunchy, buttery topping. This is the perfect coffee cake for a weekend brunch with coffee or make it during the week for a grab and go breakfast. Serve with a dusting of powdered sugar and berries for an even more elegant plate. 

Cinnamon Crumb Coffee Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 3 hours and 30 minutes
  • Print


Crumb Topping

  • ¼ cup granulated sugar
  • ¼ cup brown sugar 
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 1⅓ cups flour 
  • 6 tbsp unsalted butter, melted

Cinnamon Filling

  • ¼ cup light brown sugar
  • ¼ cup flour
  • 1 tsp cinnamon


  • ¼ cup canola oil
  • ½ cup plain Greek yogurt (or sour cream)
  • ½ cup light brown sugar packed 
  • 1 egg
  • ½ tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup flour


Line a Suvie pan with aluminum foil, then spray with nonstick spray. 

In a medium bowl combine ¼ cup granulated sugar, ¼ cup brown sugar, ½ tsp cinnamon, ⅛ tsp salt, and 1⅓ cups flour. Pour melted butter over the mixture and stir to combine until crumbly. Pinch and squeeze the topping together to create clumps. Set aside.

In a small bowl stir together the cinnamon filling ingredients. Set aside.

In a large bowl whisk together the canola oil, greek yogurt, and brown sugar. Beat in the egg until combined. Follow with the vanilla extract. Finally, mix in the dry ingredients until a smooth batter forms. 

Pour half of the batter into the prepared Suvie pan. Top with the cinnamon filling mix.

Pour the remaining batter over the cinnamon filling.

Sprinkle the crumb topping over the batter.

Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Slow Cook & Starch Settings

High, 2 hours

Starch: 0 minutes

After the cook, broil the coffee cake for 7 minutes rotating halfway through until topping is browned.

Allow the cake to cool in the pan for 15 minutes then use the foil to remove it. Slice and serve.


Nutritional Information per serving (6 servings per recipe): Calories 550, Total Fat 23g, Total Carbohydrates 81.5g, Total Sodium 270.7mg, Total Protein 6.8g.

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments