Honey, let me tell you about one of my favorite recipes — Jeanie’s Crumb Topped Coffee Cake is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like all-purpose flour, sugar, butter, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Jeanie’s Crumb Topped Coffee Cake
Ingredients
- 1.5 cup All-Purpose Flour
- 0.5 cup Sugar
- 0.5 cup Butter
- 0.25 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoon Cocoa Powder
- 0.5 teaspoon Nutmeg
- 1 dash Cloves
- 1 cup Buttermilk
- 0.5 cup Raisins
- 0.5 cup Spartan
- 0.5 cup Pecans
Instructions
- For the buttermilk, you can also place 1 TBS.
- vinegar into a one cup measure.
- Add milk to the one cup line.
- Let mixture sit for 10- 15 minutes.
- It will curdle, that’s okay!
- Mix together flour and sugar.
- Cut butter into this, using pastry blender until butter is in small pea size pieces.
- (I sometimes use a fork and knife to mix!).
- Reserve 1 cup of this flour mixture and set aside.
- Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
- Mix well.
- Add buttermilk and mix well again.
- Batter will be thin, like water.
- Pour into greased, 9×9 baking pan.
- Sprinkle the reserved 1 cup flour/butter mixture on top.
- Sprinkle chocolate chips and pecans over all.
- Bake 350* for 30 minutes.
