Ube Crumb Coffee Cake

Ingredients

• 2 cups All-Purpose Flour
• 0.75 cup Granulated Sugar
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 0.5 cup Unsalted Butter, Melted and slightly cooled
• 1 cup Buttermilk
• 2 pc Eggs
• 0.5 cup Ube Halaya, Adds moisture, sweetness, and natural purple color to the batter
• 1 tsp Ube Extract, For a deeper, more vibrant purple and floral ube flavor
• 0.75 cup All-Purpose Flour, For the crumb topping
• 0.5 cup Brown Sugar, Packed, for the crumb topping
• 1 tsp Ground Cinnamon, For the crumb topping
• 0.33 cup Unsalted Butter, Cold and cubed, for the crumb topping

Instructions

1. Preheat and Prep the Pan Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Make the Crumb Topping In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold cubed butter with your fingers or a fork until the mixture forms coarse, pea-sized crumbs. Chill in the fridge while you make the batter.
3. Mix the Wet Ingredients In a large bowl, whisk together the melted butter, buttermilk, eggs, ube halaya, and ube extract until smooth and evenly purple.
4. Combine the Batter In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain — do not overmix.
5. Assemble and Bake Pour the batter into the prepared pan and smooth the top. Sprinkle the chilled crumb topping evenly over the batter, breaking up any large clumps. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
6. Cool and Slice Let the cake cool in the pan for at least 20 minutes before lifting it out using the parchment overhang. Slice into 9 squares and serve warm or at room temperature.

Pro Tips

• Chilling the crumb topping before baking keeps it from melting into the batter, so it bakes up craggy and distinct instead of sinking in.
• Don't overmix the batter once the dry and wet ingredients are combined — a few small lumps are fine and keep the cake tender rather than dense.

Variations

• Cream Cheese Swirl: Dollop and swirl 4 oz of softened cream cheese mixed with 2 tbsp sugar into the batter before adding the crumb topping for a tangy, richer bake.
• Coconut Crumb: Stir 2 tbsp shredded coconut into the crumb topping mixture for extra texture and a subtle tropical note.

Nutrition (estimated, per serving)

340 calories · 48g carbs · 5g protein · 14g fat · 24g sugar · 1g fiber

Frequently Asked Questions

Can I make this ahead of time?

Yes — it keeps well at room temperature, covered, for up to 2 days, and the crumb topping actually holds its texture nicely overnight. You can also bake it a day ahead and warm individual squares before serving.

What can I use instead of buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes as a quick substitute.

Why isn't my cake very purple?

Ube halaya alone gives a soft lavender tint once baked. If you want a bolder, more saturated purple, add an extra 1/2 teaspoon of ube extract to the batter.

Recommended Ingredient

KitchenAid Artisan Series 5-Quart Stand Mixer — read our review.

More Breakfast Recipes

• Crispy Ube Mochi Waffles (Gluten-Free)
• Ube Coconut Overnight Oats
• Liège Waffles with Whipped Ube Halaya
• Caramelized French Toast with Ube Yogurt Cream and Granola