Name: Classic Sour Cream Coffee Cake with Crumb Topping
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 9
Cuisine: International
Ingredients: ⅔ cup packed dark or light brown sugar; ¾ cup all-purpose flour (spooned & leveled); 2 ½ tsp ground cinnamon; 6 tbsp unsalted butter, cold and cubed; 1 ⅓ cups all-purpose flour (spooned & leveled); 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened to room temperature; ¾ cup granulated sugar; 2 large eggs, at room temperature; 2 tsp pure vanilla extract; ½ cup full-fat sour cream, at room temperature; 2 tbsp milk (any kind, dairy or nondairy); 1 cup confectioners’ sugar, sifted; ½ tsp pure vanilla extract; 2 tbsp heavy cream or milk

Classic Sour Cream Coffee Cake with Crumb Topping

A buttery, tender coffee cake with a thick cinnamon crumb layer and a simple vanilla glaze, perfect for breakfast or an afternoon treat.

Prep20 min

Cook30 min

Total1h 10m

DifficultyEasy

Servings9

This classic coffee cake is a staple in any baker's repertoire. The combination of a moist, tender crumb with a generous cinnamon streusel topping makes it irresistible.

Sour cream adds richness and tenderness to the cake, while the crumb topping provides a delightful crunch. Serve it warm with a drizzle of vanilla icing for the perfect finish.

Method

Preheat the oven to 350°F. Line an 8-inch square baking pan with lightly greased parchment paper, or grease the pan directly. Set aside.
Make the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Add the cold cubed butter and cut it in using a pastry cutter, two forks, a food processor, or your hands until the mixture forms pea-sized crumbs. Some larger crumbs are fine. Refrigerate the crumb mixture while you prepare the cake batter.
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and granulated sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the sour cream and beat until combined. The mixture may look slightly lumpy.
With the mixer on low speed, gradually add the flour mixture, mixing just until incorporated. Then beat in the milk. Do not overmix. The batter will be thick.
Spread about half of the batter evenly into the prepared pan. Sprinkle 1 cup (about half) of the crumb topping evenly over the batter. Carefully spread the remaining batter on top (use a spoon or small offset spatula; it doesn't have to be perfect). Sprinkle the remaining crumb topping evenly over the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes.
While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar, vanilla, and heavy cream or milk until smooth.
Drizzle the icing over the warm cake. Use the parchment overhang to lift the cake out of the pan, then slice into squares. Serve warm or at room temperature.
Store leftovers tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

💡 Tips

For best results, ensure all ingredients (butter, eggs, sour cream) are at room temperature before starting.
The crumb topping can be made ahead and refrigerated for up to 2 days.
If you don't have an 8-inch square pan, you can use a 9-inch round pan; adjust baking time as needed.

Classic Sour Cream Coffee Cake with Crumb Topping

Ingredients

Crumb Topping

Cake

Icing

Method

💡 Tips

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