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Sour Cream Coffee Cake with Crumb Topping Recipe

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4 from 10 reviews

This Sour Cream Coffee Cake features a tender, moist crumb topped with a cinnamon-sugar crumb topping and finished with a simple vanilla glaze. Perfect for breakfast or an afternoon treat, this easy-to-make cake uses pantry staples and sour cream to deliver rich flavor and a wonderful texture.

Ingredients

Crumb Topping

  • 2/3 cup (135g) packed dark or light brown sugar
  • 3/4 cup (95g) all-purpose flour (spooned & leveled)
  • 2 1/2 teaspoons ground cinnamon
  • 6 Tablespoons (85g) unsalted butter, cold and cubed

Cake Batter

  • 1 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 Tablespoons (30ml) milk (any kind, dairy or nondairy)

Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Line an 8-inch square pan with lightly greased parchment paper or grease the pan directly to prevent sticking.
  2. Make the Cinnamon Crumb Mixture: Combine brown sugar, flour, and cinnamon in a medium bowl. Cut in chilled butter using a pastry cutter, two forks, or your hands until pea-sized crumbs form. Refrigerate until needed.
  3. Mix Dry Ingredients for Cake: Whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside.
  4. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar on high speed until smooth and creamy (about 3 minutes). Scrape down bowl as needed.
  5. Add Eggs, Vanilla, and Sour Cream: Beat in eggs and vanilla on medium-high speed until combined. Then beat in sour cream thoroughly, scraping down bowl as necessary. Batter will be lumpy.
  6. Add Dry Ingredients and Milk: Add the flour mixture to the wet ingredients and beat on low speed until just combined. Then beat in milk gently without overmixing. Batter will be thick.
  7. Layer Batter and Crumb Topping in Pan: Spread half of the batter evenly into the prepared pan. Sprinkle half of the crumb mixture over the batter. Carefully spread remaining batter over crumbs as evenly as possible. Sprinkle remaining crumb mixture on top.
  8. Bake the Cake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes.
  9. Make the Icing: Whisk together confectioners’ sugar, vanilla extract, and heavy cream or milk until smooth and drizzle over warm cake.
  10. Serve: Lift cake from pan using parchment paper overhang and slice into squares or cut directly in pan if no parchment was used. Serve warm or at room temperature.
  11. Store Leftovers: Cover leftovers tightly and store at room temperature for up to 3 days or refrigerate up to 1 week.

Notes

  • Using an 8-inch square pan is recommended for optimal thickness; a 9-inch pan will make the cake thinner.
  • Cold butter for crumb topping ensures crumbly texture, while softened butter for cake helps create a creamy batter.
  • Sour cream adds moistness and tang to the cake, so full-fat is best.
  • Milk can be replaced with any dairy or nondairy alternative.
  • Do not overmix batter once flour is added to prevent a tough cake.
  • The crumb topping can be made ahead and refrigerated until ready to use.
  • The cake is best fresh but keeps well refrigerated for up to one week.

Find it online: https://simpleplatter.com/sour-cream-coffee-cake-with-crumb-topping-recipe/