x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Extra crumb coffee cake from Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

  • ground cinnamon
  • cocoa powder
  • sour cream
  • nutmeg
  • light brown sugar
  • all-purpose flour
  • milk
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BethNH on January 26, 2018

    Now THIS is coffee cake!! This cake is enormous - truly fit for a crowd. It's baked in a 9x13 pan and rises all the way to the top. Coffee cake for a crowd. The cake has three parts - the cake batter, a cocoa filling, and a topping. The cake is made by first putting down half the batter. Then the filling is sprinkled on top of that. The second half of the batter is then added (I always find it tricky trying to spread batter over a topping but I managed). Finally, a crumb topping is spread over the very top. In my oven, this took about 55 minutes to bake. I left it for 20 minutes to cool before trying a piece and was able to remove a piece with no problems. Oh my! Moist but light cake with a delicious center and lots and lots of crumb topping. Perfect for serving with coffee or tea. Simply wonderful.

  • bwhip on May 16, 2017

    This was really good! I didn't have any sour cream, so I substituted buttermilk for the whole milk and sour cream, and it turned out great. I also scaled back the cinnamon (a little more than half of what was called for), as the recipe called for a lot, and I've had previous recipes where the cinnamon was just overpowering. The crumb topping seems like a huge amount - but the results were excellent. We'll make this again without a doubt.

  • texannewyorker on September 25, 2016

    Turned out delicious, received rave reviews.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    It's delicious in a way that coffee cake should be, uncomplicated and easy to love, kind of like the perfect mate.

    Full review