Sour Cream Coffee Cake with Crunchy Cinnamon Crumble Topping

prep time:

15

cook time:

50

total time:

1 hour, 5 min

0 from 0 reviews

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This is exactly how I want a coffee cake to be- a thick, crunchy cinnamon crumb on top of a super soft, moist sour cream cake underneath. That contrast is everything. The crumble stays buttery and crisp, the cake stays tender for days, and every bite gives you a little crunch followed by that rich, fluffy crumb.

 

It’s classic in the best way, a little nostalgic, and honestly just fun to eat. This sour cream coffee cake is perfect for slow mornings, brunch spreads, or keeping on the counter for when you need a sweet moment with your coffee. Simple ingredients, no overthinking, big cozy payoff. If you love a crunchy crumb topping on a soft, moist cake, this one’s for you.

Ingredients

For the cake

  • 160 gr self rising flour
  • 150 gr sugar
  • 120 gr sour cream
  • 113 gr butter, room temperature
  • 30 gr milk
  • 5 gr vanilla paste
  • 4 gr baking soda
  • 3 gr salt
  • 2 eggs

Ingredients

For the crumble

  • 125 gr brown sugar
  • 125 gr all purpose flour
  • 113 gr butter, cold and cubed
  • 5 gr cinnamon powder

Ingredients

For the cake

  • 160 gr self rising flour
  • 150 gr sugar
  • 120 gr sour cream
  • 113 gr butter, room temperature
  • 30 gr milk
  • 5 gr vanilla paste
  • 4 gr baking soda
  • 3 gr salt
  • 2 eggs

Ingredients

For the crumble

  • 125 gr brown sugar
  • 125 gr all purpose flour
  • 113 gr butter, cold and cubed
  • 5 gr cinnamon powder

Ingredients

For the cake

  • 160 gr self rising flour
  • 150 gr sugar
  • 120 gr sour cream
  • 113 gr butter, room temperature
  • 30 gr milk
  • 5 gr vanilla paste
  • 4 gr baking soda
  • 3 gr salt
  • 2 eggs

Ingredients

For the crumble

  • 125 gr brown sugar
  • 125 gr all purpose flour
  • 113 gr butter, cold and cubed
  • 5 gr cinnamon powder
Equipment

9 inch loaf pan

Lets Start Cooking!

step 1

Preheat the oven to 350F or 175C. Line or lightly grease an 9-inch loaf pan.

step 2

Make the crumble – mix brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until you get small crumbs, with some bigger pieces. Cover and chill in the fridge.

step 3

For the cake – in a bowl, using a whisk, cream butter and sugar until light and fluffy. Beat in the eggs and vanilla, then the sour cream. Mix in the milk. The mixture will look a little lumpy and that’s perfect.

step 4

Add in the flour, baking soda, and salt. Fold the dry ingredients in just until combined. Don’t overmix. The batter will be thick.

step 5

Spread half the batter into the pan. Sprinkle with half the crumb mixture. Gently spread the remaining batter on top, then finish with the rest of the crumbs.

step 6

Bake for 45-55 minutes, until a toothpick in the center comes out clean. Let cool in the pan for 15 minutes.

step 7

Lift out, slice, and serve warm or at room temperature. Store covered for up to 3 days at room temp or up to 1 week in the fridge.

step 8

YASSS!

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BenGingi

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