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+ servings
5 from 2 votes

Olive Oil Coffee Cake with Crumb Topping

This is the BEST coffee cake. It's moist, with a slight cinnamon flavor, and a crumb topping and filling. The secret ingredient to this perfect cake? Olive oil!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 12 people
Print Recipe


  • ½ cup butter, softened
  • cup olive oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ tsp vanilla
  • 2 cups flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 1 cup sour cream

For the crumb topping and filling

  • 1 cup brown sugar
  • ½ cup sugar
  • ¾ cup flour
  • 2 tsp cinnamon
  • ½ cup + 3-4 tsp canola oil (if needed)


Make the crumb topping/filling

  • 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 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 ½ 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 more tsp of oil. If it gets too moist, add a little more flour.
  • Set the crumb topping/filling aside in the refrigerator while you prepare the batter.

Make the cake batter

  • Using an electric or hand mixer, cream together the butter, olive oil, sugar, and brown sugar until fluffy, about 1 minute.
  • Next, add in the eggs and the vanilla. Beat for 1-2 minutes, until the mixture lightens in color, gets a little glossy, and very creamy.
  • Now add 1 cup of the flour, baking soda, baking powder, and salt. Mix just a bit so the dry ingredients begin to incorporate.
  • Now add ½ cup of the sour cream and mix again until it starts to incorporate.
  • Add the remaining cup of flour, and beat a little. Then add the remaining half cup of sour cream. Mix until everything has incorporated and the mixture is smooth. (Take care not to overmix though! Doing so will make a gummy batter.)

Compile the layers

  • Use a rubber spatula to scrape half of the batter into a 9x13 inch glass baking dish. With an offset spatula, smooth the batter evenly into the bottom of the baking dish.
  • With your hands, sprinkle half of the crumb topping/filling 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 helpful an offset spatula is here! (See the link to my favorite in the notes below.)
  • Now sprinkle the rest of the crumb topping on top of the cake batter.

Bake the cake

  • Bake at 350 degrees for 25-30 minutes, until a toothpick inserted in the middle of the cake comes out mostly clean.
  • Let the cake cool for 20-30 minutes before cutting. Serve and 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.