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Cowboy Crunch Cake

This streusel-topped coffee cake is light, moist and has a delicate crumb.

I like it because it is pairs well with a good cup of coffee or tea.

Your guests will also enjoy it if you are serving a brunch during the holidays.



1 cup granulated sugar

1 cup brown sugar

3 cups flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup butter, cold and cubed

1 egg

1 tsp. vanilla (The Spice House)

1½ cups buttermilk

Cinnamon (The Spice House)


Preheat oven to 350 degrees.

Mix together in a large bowl (I use my food processor) the first 6 six ingredients (through the baking soda). Add the cubed butter and pulse in the processor until mixture is pea size. Remove 1 cup and set aside for the topping. Add to the balance the egg, 1 tsp. of vanilla and 1½ cups buttermilk. Pour the batter into a 9x13” baking pan. Sprinkle Cinnamon on top of crumbs. Bake at 350 degrees for 25-35 minutes or until center tests done. Cool and serve.


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