Sour Cream Cinnamon Coffee Cake with Crumb Topping Recipe

Cinnamon Sour Cream Coffee Cake with Crumb Topping — a tender, moist coffee cake topped with a crunchy cinnamon crumb. This easy-to-follow recipe yields a flavorful cake that stays soft thanks to sour cream in the batter, while the generous crumb topping adds the perfect sweet, cinnamon crunch. It’s ideal for breakfasts, brunches, or a simple dessert with coffee or tea.

Cinnamon Sour Cream Coffee Cake

This cinnamon sour cream coffee cake combines a rich, buttery base with tangy sour cream for a moist crumb, and a sweet cinnamon topping that bakes to a crisp, streusel-like finish. The recipe is straightforward: prepare the crumb topping first, make the cake batter, spread it in a baking pan, add the topping, and bake until golden and set. The result is a classic coffee cake everyone will enjoy.

Ingredients

For the cake

½ cup (1 stick) unsalted butter, softened
1½ cups packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract

For the crumb topping

⅔ cup granulated sugar
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup unsalted butter, melted and cooled slightly
3 cups all-purpose flour

How to Make the Crumb Topping

In a large bowl, whisk together granulated sugar, brown sugar, cinnamon, salt, and flour.
Add the melted butter and stir until the mixture comes together.
Fluff the mixture with a fork until it resembles coarse crumbs. Set aside while you prepare the cake batter.

How to Make the Cake

Preheat the oven to 350°F (175°C). Grease a 13″x9″ (or similar) baking pan and set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the butter mixture in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined and smooth.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the prepared crumb topping evenly over the batter.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Oven times vary, so start checking at about 35 minutes.
Allow the cake to cool to room temperature before slicing. Optionally dust with powdered sugar just before serving.

Serving, Storage, and Tips

Serve slices warm or at room temperature with coffee or tea. The contrast of warm cake and crunchy topping is especially pleasant.
To store, cover tightly and keep at room temperature for a day, or refrigerate in an airtight container for several days. Bring to room temperature or warm briefly before serving.
For a deeper cinnamon flavor, add an extra ½ teaspoon of cinnamon to the batter, or sprinkle a little cinnamon sugar between batter and topping.
If you prefer a lighter crumb, reduce the crumb topping flour by ¼ cup and increase the melted butter slightly so the crumbs bind more evenly.
Use full-fat sour cream for best texture; low-fat versions can make the cake slightly less tender.

Variations

Add ½ to 1 cup chopped nuts (pecans or walnuts) to the crumb topping for extra crunch.
Fold in 1 cup of diced apples into the batter for an apple-cinnamon version, adjusting baking time as needed.
For a streusel swirl, reserve about half the crumb topping and layer it in the middle of the batter before adding the remaining batter and topping.

Nutrition (approximate)

Final Notes

This Cinnamon Sour Cream Coffee Cake with Crumb Topping is designed to be straightforward and reliable. It balances a moist, tender cake with a generous, crunchy topping. Follow the steps for the crumb and the batter, watch the cake toward the end of baking, and you’ll have a crowd-pleasing treat every time.