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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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 sallysbakingaddiction.com

Unbelievable Blueberry French Toast Casserole

Blueberry French Toast Casserole

Chocolate Chip Scones

Chocolate Chip Scones by sallysbakingaddiction.com-3

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. Taylor B on November 25, 2015 at 5:46 pm

    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!

    • Sally on November 25, 2015 at 7:35 pm

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

      • Taylor B on November 25, 2015 at 7:41 pm

        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. nicola on December 3, 2015 at 4:35 pm

    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 🙂

    • nicola on December 3, 2015 at 4:39 pm

      also, for the topping is it just butter-salted for this?

      and unsalted
      butter for the cake?

      • Sally on December 3, 2015 at 6:27 pm

        Unsalted butter for both. A 10×7 will work, though I am unsure of the bake time.

      • nichola on December 6, 2015 at 12:29 pm

        thanks sally!

        could you tell me how many mls of sour cream?


  3. nichola on December 12, 2015 at 12:26 pm

    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 🙂

    • Sally on December 12, 2015 at 1:01 pm

      It is 120ml.

  4. nichola on December 18, 2015 at 8:08 am

    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. nichola on December 18, 2015 at 8:08 am

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

  6. Allison on January 19, 2016 at 2:18 pm

    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. nagwan karam on February 5, 2016 at 4:43 pm

    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. lekcjewkuchni.blogspot.com on March 1, 2016 at 4:56 am

    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. Christina on March 2, 2016 at 9:16 pm

    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. Susan on March 28, 2016 at 12:24 pm

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

    • Sally on March 28, 2016 at 7:12 pm

      I’d say 20 minutes for muffins– 350F.

  11. Rhonda on April 10, 2016 at 7:50 pm

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

  12. Elsbeth on April 22, 2016 at 5:25 pm

    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. Adriana Meraz on April 29, 2016 at 7:34 pm

    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. SallyK on May 8, 2016 at 5:52 am

    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.  

    • Sally on May 9, 2016 at 7:16 am

      Glad you stumbled upon this recipe, Sally!

  15. Tizzy on May 13, 2016 at 1:41 am

    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!

    • Sally on May 13, 2016 at 9:43 am

      Glad you stumbled upon my blog and tried this one!

  16. Titie on September 30, 2016 at 8:14 am

    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!

    • Sally on October 1, 2016 at 8:06 pm

      So happy you loved it!

  17. Leti on October 15, 2016 at 9:38 am

    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. Evie Lipton on December 31, 2016 at 6:01 pm

    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. Francesgale on January 6, 2017 at 9:16 am

    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. Janice on January 23, 2017 at 6:30 pm

    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!

    • Sally on January 25, 2017 at 12:46 pm

      Yay! Love that you made it so many times! 🙂

  21. Lindsay on February 13, 2017 at 8:55 pm

    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?

    • Sally on February 15, 2017 at 6:33 am

      That’s what I would do– bake, freeze, and thaw overnight on Wednesday.

  22. Ann on April 2, 2017 at 5:51 am

    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. Erin on April 18, 2017 at 9:14 am

    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. Jessica on July 16, 2017 at 10:46 am

    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!

    • Sally on July 16, 2017 at 7:50 pm

      Sure can!

  25. Dee on November 7, 2017 at 2:55 pm

    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. Christine stevenson on May 30, 2018 at 2:04 am

    I was so excited when I cut into it and it looked like yours! I have never made one. I was so moist and has the perfect sweetness. I didn’t make the glaze, it was amazing without it. I’m a new to baking, but everything I have made from you have turned out wonderful. Thank you so much for your recipes, ideas, and creativity.

    • Sally on May 30, 2018 at 2:34 pm

      You are welcome, Christine! I’m so happy you have been finding success with these recipes! Happy baking 🙂

  27. Autumn on June 12, 2018 at 9:49 pm

    Made this and my mother said it was the best ‘coffee cake’ she’s ever had!!

    Good one, Sally!! <3


  28. Angela on June 17, 2018 at 6:27 am

    Would you say about 0 minutes of cooking time if I were to make this in a bunch pan?


  1. Autumn on June 12, 2018 at 9:49 pm

    Made this and my mother said it was the best ‘coffee cake’ she’s ever had!!

    Good one, Sally!! <3



  1. Angela on June 17, 2018 at 6:27 am

    Would you say about 0 minutes of cooking time if I were to make this in a bunch pan?

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