2019-02-10. My husband likes coffee cake and I love baking for him. While doing our food shopping yesterday, I noticed him checking out the bakery items at the grocery store. Asked him what he was looking for. He was wishing for some coffee cake for a change (to have with his morning coffee) but didn't see anything appetizing at the store. So I said I'd make him some coffee cake—and not the low-carb variety! 😄 We taste tested this coffee cake last night, and naturally had some more for breakfast this morning with some fried ham and coffee. I would say I can eat this everyday but I'm not gonna. 😂 The crumble topping especially is the bomb!

You can easily make this coffee cake into any flavor you like—use raspberries instead of blueberries, or use lemon yogurt if you are into sweet and tangy. And I bet this would make for a good apple coffee cake! The possibilities are endless. However, it is the crumble topping that makes this coffee cake. Feel free to experiment with other nuts and seeds, but make sure to use raw ones because they will quickly toast in the oven as the cake bakes.

Yield: 16 servings (46 oz of batter)

OPTION: Divide the batter into two bowls and use two different mix-ins (love chocolate chips in coffee cake!). You can bake the two batters in the same 9x13 pan side by side (the batter is so thick that it should not run and mix together), or bake in two 8x8 pans. If baking in two 8x8 pans, adjust baking time (start with 35 minutes).