Coffee Crumb Cake (Sour Cream)

A close-up of a slice of crumbly coffee cake on a white plate showcases the perfect Coffee Crumb Cake recipe. The cake boasts a dense texture with crumbled topping and drizzled icing, while a blurred mug with a festive design adds charm in the background.

This Coffee Crumb Cake recipe is the ultimate morning treat, perfect for breakfast or brunch! This cinnamon coffee cake is rich buttery with a moist, tender cake. Inside, there’s a delicious layer of sweet brown sugar cinnamon streusel, while the top features a crunchy, sugary crumb that makes every bite completely irresistible. The addition of sour cream adds a delightful richness to each bite, ensuring the cake is moist without being overly dense. With a thick swirl of cinnamon and an irresistible crumbly topping, this coffee crumb cake is a timeless classic that never disappoints.

Course Breakfast

Cuisine American

Keyword best cake, cinnamon coffee cake, coffee cake, coffee cake recipe, easy cake, sour cream

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 520kcal

Author Janine Waite

Equipment

1 8"x10" baking pan

Ingredients

Cinnamon Sugar Mixture

½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup chopped nuts

Crumb

⅓ cup granulated sugar
⅓ cup brown sugar
1 tsp ground cinnamon
¼ tsp salt
½ cup butter melted
1½ cup flour

Cake Batter

½ cup unsalted butter
1 cup granulated sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
dash salt

Icing

½ cup powdered sugar
7 tsp heavy cream

Instructions

Preheat Oven: Preheat your oven to 350°F. Grease your baking pan well and set it aside.

Prepare Cinnamon Swirl

In a small bowl, mix 1/2 cup of sugar, cinnamon, nutmeg, and chopped nuts. Set this aside for layering in the cake.

Prepare Crumb Topping

In another bowl, combine granulated sugar, brown sugar, cinnamon, salt, melted butter, and flour. Mix until crumbly, and set aside.

Cake Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat the eggs until well blended, then stir in the sour cream for added moisture and creaminess.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the butter mixture, beating until smooth.
Layer Batter and Cinnamon Mixture
Spread 1/3 of the batter into your prepared pan.
Sprinkle with 1/3 of the cinnamon-nut mixture.
Now it’s time to spread the second third of the batter on top. The cinnamon sugar layer might try to stick to the batter and lift a bit as you go, but don’t worry—just spread it as gently as you can. It doesn’t have to be perfect!
Once the batter is spread, add another 1/3 of the cinnamon-nut mixture. Spread the final third of the batter on top and sprinkle with the remaining cinnamon-nut mixture.
Evenly spread the prepared crumb topping over the coffee cake batter.
Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Note: To prevent the crumb topping from burning, cover the coffee cake loosely with aluminum foil during the last 10-15 minutes of baking. This will protect the topping while allowing the cake to finish baking through without over-browning the crumb.
Allow the cake to cool in the pan for about 15 minutes. Then remove it from the pan and place it on a wire rack to cool completely.

Icing

Mix the heavy cream and powdered sugar until smooth and creamy in a bowl. Add less or more creamy to achieve the correct consistency for drizzling over the coffee cake.
Once the coffee cake has cooled, drizzle the icing on top for a sweet, finishing touch.

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