Olive Oil Coffee Cake with Crumb Topping

Olive Oil Coffee Cake with Crumb Topping

February 4, 2019   |  by Shannon   |   Recipes

I have been searching for the perfect coffee cake recipe for a long time.  8 years to be exact.  I have tried countless recipes, some of my own creation and some not.  Some of the coffee cake recipes I created or tried over the years were not so great, and some came pretty close to what I was looking for, but still fell short.

I wanted a coffee cake recipe that created a moist cake, a gooey cinnamon (but not too cinnamon-y!) and sugar filling, and a melt in your mouth crumb topping.

Finally my search is over!  I am proud and excited to say I created what I believe is the ideal coffee cake!  The combination of butter, olive oil, and sour cream in the cake batter creates such a moist and delicious, but not too heavy, cake.  The flour in the crumb mixture keeps it from being overpoweringly sweet.  Using canola oil rather than butter in the crumb mixture truly makes the filling decadently gooey, and the topping literally melt in your mouth.  I hope you will love this coffee cake as much as my family and I do! (:

Offset spatulas are literally lifesavers! I love using mine whenever spreading cake batter, or frosting cakes and cookies. If you don't have one, click to view or purchase my favorite offset spatula! [aff. link]

A quick note: this cake batter is thick!  And since there is a layer of cinnamon sugar filling between two layers of cake, spreading each layer of cake batter evenly and smoothly in the pan is very important!  I highly recommend using an offset spatula to spread the thick cake batter.  This will ensure that each of the cake layers is even.  That offset spatula will be your best friend here!  If you have not yet discovered the magic of this inexpensive kitchen tool, this one is my favorite!  From spreading batter to frosting cakes, to layered dips and casseroles, a good offset spatula will change your life!

Olive Oil Coffee Cake with Crumb Topping

This is the BEST coffee cake. After years of searching for the perfect recipe, I finally developed my own! The secret ingredient? Olive Oil!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 12 people
Print Recipe


  • 1/2 cup butter, softened
  • 1/3 cup good olive oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sour cream

For the crumb topping and filling

  • 1 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup flour
  • 2 tsp cinnamon
  • 1/2 cup + 3-4 tsp canola oil (if needed)


Crumb topping

  • Start with the crumb topping. In a medium sized bowl, add the brown sugar, sugar, flour, and cinnamon. With a fork, mix everything together until all the ingredients are evenly distributed.
  • While still stirring the dry ingredients, begin drizzling the canola oil in slowly. Clumps will begin to form. Keep drizzling in the oil and mixing until you have used 1/2 cup of the oil, or until your crumb mixture is completely clumpy, with clumps of all sizes, and slightly moist. If your crumb mixture feels too dry, use a few tsp more oil. If it gets too moist, add a little more flour.
  • Set aside in the refrigerator while you prepare the batter.


  • In a large bowl, use an electric or hand held mixer and cream together the butter, olive oil, sugar, and brown sugar until fluffy, about 1 minute.
  • Next add in the eggs and the vanilla. Beat with the mixer for at least two minutes, until the mixture lightens in color, gets a little glossy, and very very creamy.
  • Now add 1 cup of the flour, baking soda, baking powder, and salt. Beat just a bit so the dry ingredients begin to incorporate.
  • Now add ½ cup of the sour cream and beat again until it starts to incorporate.
  • Add the remaining cup of flour, beat a little. Then add the remaining half cup of sour cream. Beat until everything has incorporated and the mixture is smooth. Be careful not to over-beat though! (Doing so will make a gummy batter. Has this ever happened to you when baking? It is the gluten in the flour. Don’t over-beat to ensure fluffy -- not gummy -- baked goods!)
  • Use a rubber spatula to scrape half of the batter into a 13x9 inch glass baking dish. With an offset spatula, smooth the batter so that it is spread evenly in the baking dish. With your hands, sprinkle one half of the crumb topping mixture on top of the batter.
  • Now layer the second half of the batter on top of the crumbs. This can be a little tricky! What I like to do is dollop the second half of the batter on top of the crumbs. Scatter these dollops evenly throughout the baking dish. Then use your offset spatula to spread the dollops out so that you end up with an even layer of cake batter completely covering the crumb layer. I cannot stress enough how much easier an offset spatula will make your life here! If you do not have one, a kitchen knife will also do the trick…eventually! You will have to be a bit more patient. (I highly recommend investing in an offset spatula.)
  • Now sprinkle the rest of the crumb topping on top, and bake for 35-40 minutes at 350 degrees. A toothpick inserted should come out mostly clean.
  • Let cool for 20-30 minutes before cutting and serving. Enjoy!


I highly recommend investing in an offset spatula.  They are amazing for baking!  From spreading batter to frosting cookies or cakes, offset spatulas are such a great, inexpensive tool.  This one is my favorite.

© Macarons and Mimi

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my little girl, I’m developing plant-based recipes or watching a Classic Film!

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