Coffee Cake with Crumble Topping and a Strength Workout

Today was my first day of work! I got there at 8 and we finished around 2:30, so unfortunately the pool I have access to was closed by then. However, I went to the gym with my roommate later in the day, and got in a pretty decent lift. I take a lot of my lifting workouts from morning dryland practices we had my senior year of high school for swim team. Today, I did a mix of strength and some plyometric exercises, nothing with a lot of weight, but a lot of circuit-type or cardio-lifting, with quick movements and not a lot of rest. I personally prefer to use free weights and a barbell, rather than machines, since everyone has a different movement pattern, and free weights and the barbell allow your body to move the way it wants to move, rather than having a movement pattern dictated by the rigid lines of a machine. That’s just me though, some people prefer the machines, I just don’t happen to be one of them. Anyway, here’s the workout.

Warm up and dynamic stretch: 5 minutes on the elliptical, bike, treadmill, or cardio of your choice, then do dynamic stretching exercises to warm up your muscles

Group 1:

20 box jumps

15x through with 12.5 lbs (or weight of your choice) in each hand: Pushup, left arm row, pushup, right arm row, pushup, jump through, stand up, bicep curl to shoulder press, lunge left, lunge right, reverse press and curl, squat weights to ground

20 box jumps

10x through pushup-row-lunge combo

20 box jumps

5x through pushup-row-lunge combo

Group 2:

20 box jumps

10 single-leg step-ups on each leg, focus on controlling the step up and the step down

20 box jumps

Calf raises, 15 slow, 10 fast, 3 ways

1) Feet facing straight forward

2) Feet pointed out

3) Feet pointed in

20 box jumps

5x 3-way lunges (sideways, diagonal at 45˚, straight forward) on each leg (15 total lunges for each leg) holding 17.5 lbs(or weight of your choice) in each hand

Group 3:

Bear Complex with a 45 pound bar: Hang clean, front squat, push press, lay bar down on back, back squat, push press, let bar drop to front again, the whole thing 7 times through without letting go of the bar. 1-2 minute break, repeat 4 more times, for a total of 5 times. If you’re feeling good, you can add weight to the bar, or do more than 5 reps.


Plank progression:

30 sec front plank on elbows with feet elevated on a Bosu ball

30 sec side plank on each side

30 sec back plank with hands on the ground instead of elbows

45 sec front plank on elbows

45 sec side plank on each side, making a D with the top leg (bring forward, then up and around and back to starting position)

45 sec front plank on hands, alternate bringing each knee in then crossing foot under your body, rotate your hips but keep shoulders stabilized

45 sec back plank, alternating making D’s with each leg, going up, out and around and down

45 sec front plank on elbows

20 jackknife crunches

20 side crunches on each side

50 Mason twists

Cool down and stretch: Make sure to stretch! If you want to lengthen the muscle fibers, each stretch should be held for at least 30 seconds. The very minimum time it takes for a muscle to stop contracting in response to a stretch is 6 seconds, so hold each stretch for 7 at the very least.

This whole workout took me about an hour and ten minutes.

Now onto the food! I didn’t actually cook anything today, mostly ate leftovers due to my lack of free time (and the fact that I’m running out of room in my mini-fridge), so this is a recipe I made at the beginning of the summer with Shelby. This was made the same night we made those delicious Cookies and Cream Cookies. Our crown jewel recipe of that night was definitely this Coffee Cake with Crumble Topping from Damn Delicious. I’ve made a few coffee cakes, but this was by far the best I’ve ever made. Shelby and I like our coffee cake sweet, with LOTS of crumb topping, and this coffee cake fit the bill. It’s pretty much an even ratio of cake to crumb topping, which is perfect. It only uses brown sugar, which gives it a chewy, rich sweetness, but unfortunately we ended up running out of brown sugar and didn’t have enough to make the glaze. However, this coffee cake is still perfectly sweet without it. Every bite of this heavenly cake is a mouthful of sweet, cinnamon-y goodness, with a crispy crumb topping that provides an initial satisfying crunch, then dissolves into delightful sugary sweetness. I can’t even do it justice. You’ll just have to make this recipe and try it for yourself.

One thing to note, this did take much longer to bake than recommended by the recipe. We ended up baking it for about 50 minutes, and it was still on the verge of being underbaked. I love recipes that use Greek yogurt, since it always makes me feel like I’m being slightly healthy. However, this coffee cake is so sweet and topped with such a thick layer of crumb topping, there was no denying that it was an indulgent dessert. That didn’t stop me from eating several pieces though. It was just so good! Make this coffee cake, and I promise you too, will be going for seconds. Or thirds. Or too many to count.

Coffee Cake with Crumble Topping

from Damn Delicious



2 cups all-purpose flour

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/4 cups brown sugar

2 eggs

1 tsp vanilla extract

1 cup Greek yogurt

Crumble Topping:

1 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted

2 1/2 cups all-purpose flour


Preheat the oven to 350˚F and grease a 9×13 pan.

To prepare the crumble topping, combine the sugars, cinnamon, and salt in a bowl. Stir in the melted butter. Add the flour and stir gently until just moistened. Spread the crumb topping out on parchment paper to dry while you make the cake batter.

In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. In a large bowl, cream together the brown sugar and butter. Add in the eggs and vanilla, and beat until combined. Slowly add in the dry ingredients and the Greek yogurt, alternating, and ending with dry ingredients. Pour the batter into the prepared pan, and sprinkle the crumb topping generously on top, gently pressing the crumbs into the batter so they stick. It will form a very thick layer of crumb topping. That’s just how you want it. Place in the oven and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Enjoy!


Shared on Thursdays Treasures at Food Done Light


Ready to go in the oven!


As you can see, the crumb topping doesn’t look much different when it’s baked, so make sure to poke a toothpick into the middle to make sure the actual cake is baked. We were nervous about leaving it in so long, but once the toothpick started coming out clean, we took it out and it was just barely cooked through. Leaving it in too much longer would have been a mistake, but baking it any less would have left us with a gooey, underbaked mess.


Look at that lovely crumb topping!


This is definitely my go-to coffee cake from now on. Any other recipe seems lacking in crumb topping.


One thought on “Coffee Cake with Crumble Topping and a Strength Workout

  1. […] a streusel topping that looked like it would do the trick. Shelby and I really loved her Coffee Cake with Crumble Topping, so I decided to go with this streusel topping. What a wonderful decision that was. I halved the […]

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