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Crumb Cake

Mexican Crumb Cake

Delectable and Soft Cinnamon Cake, filled with a sweet cinnamon filling and topped with light coconut glaze makes up Mexican Crumb Cake
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Course: Dessert
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6 Slices
Calories: 988kcal


  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 egg room temp
  • 2 cups flour
  • 2 tsp baking powder
  • pinch salt
  • 1 tbsp cinnamon
  • 3/4 cup milk

Filling Ingredients

  • 3 tbsp. butter softened
  • 1 tbsp. Cinnamon
  • 1 tsp. Cayenne
  • 1/2 cup flour
  • 1/2 cup packed brown sugar

Topping Ingredients

  • 5 tbsp butter softened
  • 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp sugar

Glaze Ingredients

  • 4 to 6 tablespoons coconut milk
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar sifted


  • Preheat the oven to 350F.
  • In the bowl of a stand mixer, add the butter and sugar and mix on medium until fully combined.
  • Make sure to be scraping down the sides occasionally.
  • Add the vanilla and egg, to the mixture and mix until combined.
  • In a medium bowl, add the flour, baking powder, cinnamon, and salt.
  • Whisk to combine.
  • Add one half of the flour mixture to the butter mixture.
  • Mix to combine.
  • Add the milk to the mixture and combine.
  • Add the rest of the flour and continue to mix until combined.

Filling Directions

  • In a small bowl, add the softened butter, flour, sugar, cayenne, and cinnamon.
  • Work it together with your hands until soft crumbs form.
  • Set to the side.

Topping Directions

  • Add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form
  • Spray a 9x9 baking pan with non-stick baking spray.
  • Pour in ½ of cake batter, making sure to evenly spread the whole pan.
  • Sprinkle the filling over top evenly over the batter.
  • Now pour in remaining cake batter, and spread carefully across the top of the filling.
  • Sprinkle the topping over the top and press lightly into the batter.
  • Bake in the oven for 45-50 minutes.

Glaze Directions

  • Add all of the glaze ingredients into a medium bowl and use a hand mixer, mix until combined.
  • Allow to cool before adding the coconut glaze.
  • Once cooled drizzled the glaze over the cake and serve.


If you do not like coconut glaze you can make a vanilla glaze with milk, powdered sugar, and vanilla extract. 


Serving: 1Slice | Calories: 988kcal | Carbohydrates: 162g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 340mg | Potassium: 221mg | Fiber: 5g | Sugar: 104g | Vitamin A: 1384IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 5mg