Addictive Recipes from a Self-Taught Baker

Old-Fashioned Sour Cream Crumb Cake.

Skip the bakery and make indulgently rich and buttery sour cream crumb cake at home this weekend!

Old Fashioned Crumb Cake Recipe on click through for the simple recipe!

First, thank you SO MUCH for helping me schedule Sally’s Candy Addiction Fall 2015 book tour! Reading through those comments has been the highlight of my week. You can help me schedule the tour by voting for your city here. Once the schedule is made, I’ll be sure to share it with you right here on my blog. I can’t believe that I will be meeting so many of you! Hugs and hearts and sprinkles and exclamation points!

Now, let’s talk about breakfast. More specifically, weekend breakfast. Those impossibly lazy mornings in big comfy beds with fluffy comforters, hand delivered breakfast in bed… oh, sorry. That’s a dream.

Re-al-it-y check.

Weekend mornings = frantically running around the house, doing laundry, maybe working out, running errands, “did I forget to take off my make-up last night?”, and paying bills. Basically, the opposite of relaxing and enjoyable. Hey life! Slow down.

Old Fashioned Crumb Cake Recipe on click through for the simple recipe!

Well. I need a relaxing morning and something tells me you do too. Let’s clear off our mornings this weekend and sit down to a glorious homemade breakfast and just chilllllll. Is that orange juice on your table? Add some champagne. Because YOU deserve it.

Especially all you moms out there. Happy Mother’s Day weekend!

I made today’s sour cream crumb cake just for this very special spring weekend. I don’t think anyone can ever turn down a classic crumb cake, especially one with that tempting cinnamon swirl. It makes me weak at the knees. Every.single.time.

Old Fashioned Crumb Cake Recipe on click through for the simple recipe!

This is a recipe every baker should have in their repertoire. A breakfast staple that graces bakery windows and cafe menus. I was inspired to make it after ordering something similar at a bakery last month. Upon the first bite, I knew you all would love it too. So, I got to work. Here’s what I did:

I took what I love about this super crumb coffee cake recipe and this banana chocolate chip crumb cake recipe. Added this, left out that, combined it all, bake, boom, bam, eat.

It wasn’t quite that simple and took me a few tries to truly perfect the cake, but all you need to know is that this recipe is blissfully good.

The batter is rich and thick. I was tempted to use cake flour in the recipe to achieve an ultra soft crumb, but found that all-purpose gave a more ideal texture for a breakfast cake. Fluffy, yet tight crumbs throughout. Butter and eggs leave the cake plenty tender and rich. You’ll be creaming the butter, which produces a wonderfully cakey texture. Sour cream is the moist maker. It leaves the cake incredibly moist and lush. Remember, room temperature for all these ingredients (#2).

To keep things simple, there’s only one streusel recipe. Half will go into the center of the crumb cake and the other half will go on top. The streusel is made from brown sugar, flour, cinnamon, and cold butter. That butter must be chilled and absolutely not soft in the slightest. Why the emphasis on cold? The streusel needs to maintain some of its structure in the oven or else it will all sink to the bottom of the cake. Make sure the streusel is in pea-sized crumbs as you cut in the cold butter. Like so:

Old Fashioned Crumb Cake Recipe on click through for the simple recipe!

Is it appropriate to just eat all the crumbs off first?


The cake doesn’t really even NEED glaze, but then again breakfast doesn’t really even NEED this many buttery cinnamon crumbs soooo let’s add glaze. Sweet vanilla glaze to be exact. And it will sink down into every nook and cranny of the bumpy streusel topping.

Old Fashioned Crumb Cake Recipe on click through for the simple recipe!

I mean, really. Look at this ridiculous breakfast to pair with your lazy weekend morning and mimosa. Maybe you can even eat it in bed. Best weekend ever.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Old-Fashioned Sour Cream Crumb Cake

Skip the bakery and make indulgently rich and buttery sour cream crumb cake at home this weekend.



  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 (62g) cup all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed


  • 1 and 1/3 cups (166g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) full-fat sour cream, at room temperature1

Vanilla Glaze

  • 1/2 cup (60g) confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk


  1. Preheat oven to 350°F (177°C). Grease and lightly flour a round or square 8-inch pan. Or simply line with parchment paper.
  2. Make the streusel: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Set aside.
  3. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  4. With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick. Carefully spread half of the batter into the pan. Sprinkle with half of the streusel. Carefully spread the remaining half of the batter on top, then the remaining streusel. You need every last drop of batter to fill this pan. Do your best spreading it out into even layers. I use the back of a spoon to spread the batter around neatly.
  5. Bake for around 30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 20 minutes.
  6. Make the glaze: Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
  7. Make ahead tip: The cake can be baked and covered tightly at room temperature overnight. Make the glaze the next morning and drizzle over cake before serving. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

  1. Thick Greek yogurt works instead of sour cream.

Larger cake: This recipe can easily be doubled and baked in a 9x13 pan for around 45 minutes.

Loaf pan: This recipe can easily be made in a 9x5 loaf pan and baked for around 40 minutes.

Adapted from Super Crumb Coffee Cake and Banana Chocolate Chip Crumb Cake

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More lazy weekend favorites:

Homemade Monkey Bread with Caramel Sauce

Homemade Monkey Bread with Caramel Sauce

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Unbelievable Blueberry French Toast Casserole

Blueberry French Toast Casserole

Chocolate Chip Scones

Chocolate Chip Scones by

Simply incredible coffee cake- the crumb topping and cinnamon swirl are to die for! This is a recipe to save!

My absolute FAVORITE Sour Cream Crumb Cake recipe!


  1. Hey Sally!

    I was wondering if it was possible to make this crumb cake and top the batter with some fruit before baking it? Like some blueberries or raspberries? Would that be possible? I wasn’t sure if the cake would hold up to baking if I topped the batter with some berries before putting it in the oven to bake. Not sure how the texture of the cake would be or how heavy it would be. 

    Thanks very much!

    • Absolutely! That sounds soooo good. I think blueberries would be great.

      • Hey Sally!

        Thanks for responding so fast. I can’t wait to try this. I think the picture of your cake looks awesome and still want the streusel in the middle as well. Hopefully it will come out of the oven ok with the fruits!

  2. hi sally

    i was wondering would a 10 x 7 inch pan work for this cake?

    also, could you tell me how much of the sour cream in ml’s id need?

    ive never baked any type of cake before but this looks great, im not very hopeful though cus from reading the comments people have problems with the crumbs sinking, any tips?

    thanks again 🙂

  3. hi again sally, 

    im looking to bake this and was just wondering if you could tell me how many mls (millilitres of the soure cream to use, you say 120g?

    but im just unsure in how to measure liquid in grams thanks 🙂

  4. sally, ive just made this cake, its lovely and moist not dry at all!

    except a few minutes after i put it in the oven all the crumb topping goes into the middle of the cake if you know what i mean and the batter rises up like a border of you get me? 

    🙁 i just did a 2nd one and its in the oven and the same thing looks to be happening!

    also, the middle layer of crumb was right at the bottom of my first cake when i cut it.

    my butter was just out of the fridge for the topping. 

    any ideas of what i did wrong or how to try again?

    of what i tasted it was delicious sally 🙂

  5. when i say the struesal goes into the middle of the cake, i meant the top layer just in the middle!

  6. I just wanted to share that I tried this with buttermilk instead of sour cream after I saw another commenter say it worked for them, and it worked beautifully for me as well! The cake was perfectly moist.

  7. just made this cake followed the recipe exactly, it took 28 minutes to be ready. super tasty smells soo good, fluffy and moist and the glaze works perfectly. highly recommended..

  8. I’ve made it last week and it was so delicious, fluffy, battery, so easy plus that smell… just heaven, thanx so much for the recipe!:)

  9. Thanks Sally for this wonderful recipe.  Easy to follow, very clear instructions ensured my first bake was perfect and I am very much a novice baker.  Should come with a warning to make a double batch as the first disappeared as soon as I turned my back. Two thumbs up 🙂

  10. How can I make these into muffins? As far as timing and temperature?

  11. Made this last night,for church this morning…can you say “A big hit ?”  Thanks for the recipe!!

  12. I like the cake just fine but my family thinks its just about the best thing I have ever made. Amazing response I did not expect. Made it twice now, skipped the glaze. 

  13. I baked this cake today.  It’s soooo yummy.  Everybody loved it!!!  I baked it in a loaf pan for 40 minutes.  PERFECT!  And I never made struesel before but your tips helps a lot.  Thank you so much for your recipes. Everything I bake from your site comes out of the oven perfect! 
    Do you think next time can I double the recipe and bake it in a bundt cake pan for 60 minutes? 

  14. Love your name!  Years ago I had a good recipe for crumb cake made in an 8×8 pan.  The recipe was lost in a move and I’ve been looking for a long time for a replacement.  The thing I’ve noticed is that most crumb cakes are so dry!  This is wonderful!  It’s a keeper and better than the original recipe I had.  Thanks for the great recipe.  

  15. Hello Sally!

    Ran into this almost by accident after looking for the difference between baking soda and baking powder and finding an article of yours in it. I tried it right away, and I’m loving the results, so thanks for posting this!

    I substituted the sour cream (which I can’t find where I live) for half a cup of whole milk heated up with 15ml of vinegar, and that did the trick. I also substituted the brown sugar with white sugar and a teaspoon of molasses.

    I loved this recipe, and will likely try other of your recipes soon. If they’re as good as this one I’m definitely a fan!

  16. Hi, Sally! I made it a few hours ago and I had two slices already! This is really really good! I can’t believe how moist the cake is. And the crumb topping oh my goodness. Although I’d probably omit vanilla extract in the glaze if I make it again. Who am I kidding. WHEN I make it again. 

    Thanks for sharing this recipe!

  17. Hi- found your site last month searching for a marble cake. Very good. This week found you again looking for a chocolate chip cookie bar recipe- also very good. Found this coffee cake recipe this morning and just made it. I really like that it has easy ingredients that one would have and that it is not huge- the 8 inch pan is what really caught my attention. Your directions are very clear and I like how you add in things like use the paddle attachment as opposed to the whisk one on the mixer. You are also the first person I listened to and taught me how to properly measure flour. Not sure how I managed for so many years to be so lazy- I was a scoop out of the bag type. So just wanted to say thanks. I appreciate all your hard work on the site!

  18. Hi! I made this today and the small square I managed to save for myself tasted great! The only problem I had was that the icing melted into the strudel top. I ensured the cake was fully cooled and tried again but it still didn’t remain as in your pics. Any suggestions would be most welcomed! Thanks!

  19. My first thought was this recipe was a bit of a pain. I would have preferred a one bowl throw it together kind of cake, but then it was 3:30 am . Anyway, you really do need to be gentle when spreading this batter otherwise all it does is move the streusel around, but that’s a small price to pay for what turned out to be the best streusel cake I have ever tasted! I could eat the whole darn thing myself. Very moist, light, just perfect texture. The only problem I had was the middle fell just a bit after it cooled, but I know that had to be something I did wrong, but who cares, it’s amazing!

  20. I made this cake more than 3 times and it turned out perfect every time! Such a great recipe (just like all of yours are!) Will be making again for sure!

  21. If I wanted to bake this on a Sunday and serve it the following Thursday would it be best to freeze it on Sunday and thaw on Wednesday?

  22. I made this crumb cake yesterday and it was gone in no time at all. I doubled the crumbs since everyone here loves the crumbs on a cake, added to the bake time and had a fabulous tasting cake. I’ve already been asked to make it again. Sally, I’ve had nothing but great results with the recipes I’ve made. Thank you so much.

  23. this cake is in the oven right now.  smells delicious!  i added about 6 drops of sweet orange essential oil to the batter.  thinking it’s going to be AMAZING! 

  24. Do you think I could make this in a springform pan? I am making and sending off to a meeting, just thought would look pretty that way. Thanks!

  25. I love to try new recipes before making it for my guests. Did a test run on this on today and OMG!!! YUMMMM. I think my guests are going to love it as well.

    Thank you so much for such a great website and for all the fantastic recipes. 

  26. Hello and Good Day Sally,

    Can this crumb cakes be made in mini muffin tins for no I crumb cake bites?

  27. Oh my one more question. Have you tried a food processor to make the strudel topping? I’m thinking short pulses with tje cold butter until mini pea like

  28. Hi Sally, 
    Can the streusel be made with vegetable shortening? Also can we do 2 tsp almond extract instead of vanilla? Or 1 tsp vanilla and 1 tsp almond? Planning to make it tomorrow, will wait for you reply!

    • Hi Yumi! You’ll miss out on the butter flavor in the crumb topping. Feel free to add some almond extract if that’s what you like!

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