cinnamon crumb coffee cake


There’s nothing better to scarf on your way out the door to church on Easter morning than a big hunk of crumbly coffee cake – it’s moist, crumbly, and will give you a more stable sugar high than a Cadbury egg for breakfast. Alleluia!

We think this cake gets better with age, so whip up & bake the evening before your coffee o-cake-sion!




8 tbs butter + 8 tbs butter

¼ c sugar

6 tbs brown sugar

2 tbs cinnamon

½ tsp kosher salt

1 ½ c flour


2 ½ c flour

1 c sugar

¾ tsp salt

2 ½ tsp baking powder

8 tbs butter

1 c heavy cream

6 tbs sour cream

2 eggs

2 ¼ tsp vanilla


1 ½ tsp brown sugar

⅓ c chopped pecans

2 tsp sugar

½ tsp cinnamon

Start by making your crumble topping. Melt 1 stick of butter, and stir in both sugars, cinnamon, and salt. Then gradually mix in your flour until your mixture is nice and crumbly!






Next, make your filling by combining brown sugar, sugar, cinnamon and pecans (mine were hand-picked Arkansas pecans, yum!).




Now, it’s time to make the cake batter. In a small bowl, whisk together flour, baking powder, sugar, and salt. In a measuring cup, whisk together melted butter, cream, sour cream, vanilla, and eggs until smooth & creamy. Pour wet ingredients over dry ingredients and stir to combine.



Then, it’s time to assemble the cake! Butter a square pyrex dish (8×8 or 9×9 recommended). Pour half your batter into the pan, sprinkle filling over the first layer of batter, then cover with remaining batter. Finish by heaping the topping on top of the batter.


Bake at 325 for 45 minutes to an hour or until your cake passes the toothpick test – I recommend taking this cake out when it’s slightly on the rarer side. Let your cake cool. Before serving, melt a stick of butter and pour over the top of the cake.



This coffee cake is a stand alone breakfast treat or would be the perfect addition to any brunch spread. If you’re feeling funky, try adding your favorite berry (we’re trying blueberries next time). Special thanks to HoustonFoodGuy for sous-chefing.

Crumble love,



gingerbread pancakes

Gingerbread Pancakes_main

Looking for a Christmasy twist to the Sunday morning classic? These pancakes are the perfect way to start any holiday morning – they’ll fill your house with the smells of the season and fill your tum with cheer. Tex-Pat Sprague visited this weekend from Brooklyn & after brunching way too hard on Saturday these gingerbread pancakes & scrambies seemed like the perfect cure for our holiday hangovers. Also, gingerbread pancakes are oh, so special to Tex-Pat Sprague and I as we shared many a platter of Kerby Lane’s every summer we trounced around Austin during debate camp (we were very cool).

While these evoked similar flavors to Kerby Lane’s perfect cakes, the texture wasn’t quite the same on ours. There’s a time and a place for every pancake, so file this recipe under “looking for a thick, dense, hearty cake” (we have a favorite fluffy, cloud-like recipe we’ll share next!).

gingerbread pancakes ingredients

Makes ~12 pancakes

2 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 c brown sugar

4 tbl buter, melted

3 eggs

1 teaspoon ground cloves

1 tablespoon cinnamon

1 tablespoon ginger

1 tablespoon nutmeg*

1/2 c brewed coffee

1/2 c water

1/2 c buttermilk

pancake batter & griddle

Make your batter by creaming together your eggs & sugar. Add your liquids: coffee, water, buttermilk. Mix it all up and then set aside. Combine all of your dry ingredients & then add your eggies. Next, gradually combine the wet & dry until you have a thick batter. Stir in your melted butter for good measure and then start cookin! Plop scoops of batter into a greased skillet or onto a greased griddle and then cook until your pancake comes alive (consistent bubbles throughout). Once your cake’s alive it’s time to flip!

Serve with melted butter & maple syrup.

* Important to note we learned in the creation of this recipe that nutmeg is in fact a seed, so One Sock Wonder could enjoy these tasty cakes in spite of his nut allergy! #themoreyouknow