Sour Cream Coffee Cake with Crumb Topping
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Sour cream coffee cake is a yummy treat you can enjoy any time of day. This recipe makes a moist, buttery cake with a sweet cinnamon crumb topping.
You’ll love how easy it is to make – just 20 minutes of prep and 30 minutes in the oven. The sour cream keeps the cake soft and tender, while the brown sugar crumbs add a delightful crunch.
You can serve this coffee cake warm from the oven or at room temperature. It’s perfect with your morning coffee or as an afternoon snack. The recipe makes 9-12 servings, so you’ll have plenty to share with family and friends. Give it a try – you won’t be disappointed!
Exact Ingredients List
This sour cream coffee cake recipe has three key parts: a cinnamon crumb mixture, the cake itself, and an optional vanilla icing. Each component needs specific ingredients to create the perfect flavor and texture.
Cinnamon Crumb Mixture
For the crumb topping, you’ll need:
- 2/3 cup (135g) packed brown sugar (dark or light)
- 3/4 cup (95g) all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 6 tablespoons (85g) cold unsalted butter, cut into cubes
Mix the dry ingredients first. Then use a pastry cutter or your fingers to work in the cold butter until you get pea-sized crumbs.
Cake
The cake batter requires:
- 1 1/3 cups (166g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120g) full-fat sour cream, room temperature
- 2 tablespoons (30ml) milk
Make sure your butter, eggs, and sour cream are at room temp for the best results. This helps everything mix together smoothly.
Vanilla Icing (Optional)
If you want to add a sweet finish, gather:
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30ml) heavy cream or milk
Start with less liquid and add more as needed to get the right consistency. You want it thin enough to drizzle but not so runny that it all slides off the cake.
Instructions
Preheat your oven to 350°F (177°C). Line an 8-inch square pan with greased parchment paper or grease the pan directly.
Mix the crumb topping first. Combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until you have pea-sized crumbs. Pop it in the fridge.
For the cake, whisk dry ingredients in one bowl. In another, beat butter and sugar until creamy. Add eggs, vanilla, and sour cream. Mix well.
Combine wet and dry ingredients. Stir in milk. Don’t overmix! The batter will be thick.
Spread half the batter in your pan. Sprinkle with half the crumb mixture. Add remaining batter on top. This part can be tricky, but don’t worry if it’s not perfect!
Top with the rest of the crumbs. Bake for 32-38 minutes. It’s done when a toothpick comes out clean.
Let the cake cool for 15 minutes. If you want, whisk up some vanilla icing and drizzle it on top.
Slice and enjoy your delicious sour cream coffee cake!
Possible Substitutes List
You can swap out a few ingredients in this sour cream coffee cake recipe. Here are some options:
Sour Cream:
- Greek yogurt
- Buttermilk
- Cottage cheese (blended until smooth)
Milk:
- Any non-dairy milk (almond, soy, oat)
- Half-and-half
- Heavy cream for extra richness
Flour:
- Whole wheat flour (use 3/4 cup for every 1 cup all-purpose)
- Gluten-free all-purpose flour blend
Sugar:
- Coconut sugar
- Brown sugar (for the granulated sugar in the cake)
Butter:
- Margarine
- Coconut oil (solid at room temp)
For the crumb topping, you can swap pecans or walnuts for some of the flour. This adds a nice crunch. You can also use different spices like nutmeg or cardamom instead of cinnamon.
Remember, substitutes may change the texture or flavor a bit. But they’re great if you’re out of an ingredient or have dietary needs.
How To Make It Diabetes-Friendly
You can make this tasty coffee cake more suitable for people with diabetes. Here are some easy swaps:
• Use a sugar substitute like Stevia instead of regular sugar. Start with 1/4 cup Stevia powder in place of the 3/4 cup sugar.
• Replace half the all-purpose flour with whole wheat flour. This adds fiber and nutrients.
• Cut the butter in half and use unsweetened applesauce for the rest. This lowers the fat content.
• Skip the icing to reduce sugar. Or make a light glaze with Greek yogurt and a touch of honey.
• Add chopped nuts to the crumb topping for healthy fats and protein.
• Use low-fat sour cream and milk to cut calories.
When baking, check the cake 5-10 minutes early as these swaps may change the cooking time. The texture might be a bit denser, but it will still taste great!
Remember to watch your portion size. Cut the cake into 12-16 smaller pieces instead of 9. Enjoy a slice with a cup of coffee or tea for a yummy treat.
Tips, Tricks & Storing
For the best sour cream coffee cake, make sure all your ingredients are at room temperature. This helps them mix together smoothly.
Don’t overmix the batter. Stir just until the ingredients are combined to keep your cake tender.
When layering the batter and crumb mixture, use a spatula to spread it evenly. This ensures every bite has the perfect balance of cake and crumb.
To check if your cake is done, insert a toothpick in the center. If it comes out clean, it’s ready!
Let the cake cool in the pan for 15 minutes before removing. This makes it easier to handle and slice.
Store your coffee cake at room temperature for up to 3 days. Cover it tightly with plastic wrap or foil to keep it fresh.
For longer storage, pop it in the fridge. It will stay good for up to a week.
To reheat, warm individual slices in the microwave for 10-15 seconds. This brings back that fresh-baked taste and texture.