Simple and classic, this buttery cinnamon crumb coffee cake is anything but plain! Sour cream ensures a moist, light (not overly dense) breakfast cake, and there’s double the brown sugar cinnamon crumb streusel. Enjoy a thick ribbon of streusel inside and plenty of crumbs on top, both made from the same mixture.
Cake for breakfast… well, don’t mind if I do! I’ve published quite a few coffee cake recipes over the years, and this is my go-to, absolute favorite sour cream version.
I originally published today’s recipe in 2015 and have made so many variations over the years, including doubling the crumb so there’s more swirl INSIDE and ON TOP of the cake. That’s the version you’ll find in the printable recipe below. (Because what’s the point of crumb cake if it’s all cake and no crumb?! Double the crumb = double the fun!)
You Will Love This Cinnamon Crumb Coffee Cake
This cinnamon crumb coffee cake is the original and “plain” version of my raspberry almond crumb cake, cranberry Christmas cake, and blackberry cream cheese crumb cake.
Compared to my New York-style crumb cake recipe, it’s smaller and softer—with a lighter, more cake-like crumb. It also has a delicious cinnamon swirl inside and vanilla icing on top, similar to cinnamon swirl quick bread and cinnamon swirl banana bread. The best part? Make just 1 cinnamon crumb mixture and use that for the filling AND topping.
- Texture: Tender, fluffy cake paired with a soft crumb topping. Each slice boasts a cinnamon-y ribbon running through the middle.
- Flavor: Classic coffee cake flavors of butter, brown sugar, and cinnamon.
- Ease: Prepare 1 mixture for both the cinnamon swirl and the crumb topping.
This coffee cake is delightful alongside a cup of coffee or tea (or a mimosa!). Make it for a birthday breakfast, a coffee catch-up with a friend, or a morning meeting—really any time you want to make the morning a little special.
Key Ingredients (Especially Sour Cream!)
- Brown Sugar: Moist brown sugar is the key to a crumb topping that’s soft, not crunchy.
- Flour: All-purpose flour is sturdy enough to support the heavy crumb layer. 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.
- Cinnamon: We can’t have cinnamon crumb cake without it!
- Butter: You need cold butter for the streusel and room temperature butter for the cake. Cream the softened butter with sugar, which produces a wonderfully cakey texture.
- Baking Powder + Baking Soda: These leaveners help the cake rise.
- Salt: Flavor enhancer.
- Granulated Sugar: We’ll cream the butter + sugar together for the base of the cake batter.
- Eggs: Bind ingredients together, and make the cake tender and rich.
- Vanilla Extract: If you have homemade vanilla extract, use it!
- Sour Cream: The magic moist maker! Just like in this white cake, sour cream makes the cake incredibly moist and lush.
- Milk: Just a little to thin out the batter so you can spread it in the pan.
Make the Cinnamon Crumb Mixture First
To keep things simple, there’s only 1 cinnamon crumb mixture. Layer 1 cup (practically half) in the center of the coffee cake and sprinkle the rest on top. You need brown sugar, flour, cinnamon, and cold, cubed butter. The butter must be chilled. Why the emphasis on cold? The streusel mixture needs to maintain some of its structure in the oven or else both layers will sink to the bottom.
Use a pastry cutter to cut the cold butter into the other ingredients. You could also use 2 forks, or a food processor. Look how crumbly it gets:
Expect a Thick Coffee Cake Batter
Refrigerate the crumb mixture as you make the cake batter. The batter is rich and thick, and you need to divide it in half so you can layer in some of the cinnamon crumbs. The old version of the recipe created such a thick, heavy batter that it was difficult to divide and spread into the pan. By adding a little milk (just 2 Tablespoons!), the batter is much easier to divide and spread.
You need an 8-inch square pan for this recipe. See below for other size variations. Line it with lightly greased parchment paper so you can easily remove the cake from the pan as a whole, or just directly grease the pan. (Either way works.) Eyeball half of the cake batter and smooth it into the bottom of the greased pan. It does NOT have to be exact, nor perfect. Layer 1 cup (about half) of the cinnamon crumbs on top:
Now spread the remaining batter on top. This can be tricky since you’re spreading thick batter on an unstable crumb foundation. Just do your best. Top with remaining crumbs:
Bake, and then top with vanilla icing. The icing is optional, but always a fabulous (and pretty) finishing touch. You could even turn it into a delicious orange icing by replacing the milk with orange juice.
Cinnamon Crumb Coffee Cake Success Tips
- Pay attention to ingredient temperature. The butter in the crumb mixture should be cold, and the butter, eggs, and sour cream in the cake batter should be room temperature.
- Do your best to spread the thick batter. The top layer can be hard to spread on top of the cinnamon crumb layer, but it doesn’t have to be perfect. Don’t overthink it.
- Use a metal pan or a glass pan. If using ceramic, the coffee cake may take longer to bake. If using extra dark metal, the cake may take less time.
FAQ: Why Is This Called Coffee Cake?
I get this question a lot. 🙂 There is no coffee IN this cake! “Coffee cake” gets its name not because of the ingredients in the cake, but because it’s a breakfast cake to be enjoyed WITH coffee.
Variations & Different Pan Sizes
- Add some extras! Try it as cranberry Christmas cake (with pecans) or raspberry almond crumb cake; or mix and match your favorite add-ins and flavors. Chocolate chips are always a good idea. (Fold 1 cup/180g into the cake batter.)
- Add a cream cheese layer, like in this blackberry cream cheese version.
- Bake in a 9×5-inch loaf pan—no changes to the ingredients; bake time is about 40 minutes.
- Bake it in a 9-inch round cake pan—no changes to the ingredients and bake time.
- Bake in a 9×13-inch pan—see recipe Notes for exact instructions/ingredient amounts. My team and I tested a few versions of this larger size, so use the precise amounts in the Notes below. This is a wonderful size if you’re feeding a crowd:
More Coffee Cake Recipes
Sour Cream Coffee Cake (with Crumb Topping)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 9-12
- Category: Cake
- Method: Baking
- Cuisine: American
Every baker should have a classic, old-fashioned and buttery coffee cake recipe in their back pocket and this one is my gold standard, baseline recipe. You’re welcome to borrow it! An 8-inch square pan is required, but see the recipe Notes for other sizes.
Cinnamon Crumb Mixture
- 2/3 cup (135g) packed dark or light brown sugar
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 2 and 1/2 teaspoons ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
- 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 pure vanilla extract
- 1/2 cup (120g) full-fat sour cream, at room temperature*
- 2 Tablespoons (30ml) milk (any kind, dairy or nondairy, is fine)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) heavy cream or milk
- Preheat oven to 350°F (177°C). Line an 8-inch square pan (9-inch square is too big, see Notes for other pan sizes) with lightly greased parchment paper or directly grease the pan. I usually use this square pan or this square pan.
- Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 2 cups of crumb. Refrigerate until step 5.
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. Mixture will be lumpy.
- Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick. You’ll have about 2 and 1/2 cups of batter.
- Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. I usually use a spoon or small offset spatula. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
- Bake for around 32–38 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 15 minutes.
- Make the icing: Whisk all of the icing ingredients together. Drizzle over warm cake.
- Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares. Or, if you didn’t use parchment, slice directly in the pan. Serve cake warm or at room temperature.
- Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.
- Make Ahead & Freezing Instructions: 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, with or without icing, can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Sour Cream: Sour cream creates a bakery-style tender and thick crumb. Do not skip it. If needed, you can substitute full-fat or low-fat (not nonfat) Greek yogurt.
- Loaf Pan: If you’d like to bake this coffee cake in a 9×5-inch loaf pan, adjust the bake time to about 40 minutes.
- 9-inch Round Pan: This recipe is too small for a 9-inch square pan; however, it fits wonderfully in a 9-inch round cake pan. Same instructions and bake time.
- 9×13-inch Pan: If you want to make this cake in a 9×13-inch pan, you need to just about 1.5x the recipe. My team and I tested the exact amounts and here is what you’ll need. The instructions are exactly the same, just use the following amounts. Crumb: 1 cup (200g) packed dark or light brown sugar, 1 and 1/4 cups (156g) all-purpose flour, 4 teaspoons ground cinnamon, 10 Tablespoons (1 stick + 2 Tbsp or 145g) unsalted butter, cold and cubed. Cake: 2 and 1/4 cups (281g) all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup (1.5 sticks or 170g) unsalted butter, 1 cup (200g) granulated sugar, 3 large eggs, 1 Tablespoon vanilla extract, 1 cup (240g) sour cream, 1/4 cup (60ml) milk. The icing recipe makes a lot, so it’s plenty for the larger cake. Bake time is closer to 45 minutes. Makes 24 servings.
- Update in 2022: After making this recipe for 7 years straight, I’ve made 2 small updates to produce an even better sour cream coffee cake. The recipe above has more crumb filling/topping than the 2015 version and it also includes a touch of milk to smooth out the batter. If you wish to make the old version, skip the milk and halve the amounts for the crumb filling/topping.
- Why is this called coffee cake and there is no coffee in the cake? “Coffee cake” gets its name not because of the ingredients in the cake, but because it’s a breakfast cake to be enjoyed WITH coffee.
Keywords: coffee cake, crumb coffee cake, sour cream coffee cake
Reader Comments & Reviews
I made this recipe 2x now (used 9×5 loaf pan) and still a winner … not too sweet which my husband likes. Yummy!
Will it affect the texture of the crumb if I skip the cinnamon and replace it with some coffee?
Hi Kinjal, we don’t recommend that replacement. The addition of brewed coffee would add too much liquid to the streusel and coffee grounds could be quite coarse. What you could try is replacing some of the cinnamon with espresso powder if you have it.
I have made this cake before and it is fantastic as is. But today I tried something new. I doubled the recipe, spread it all in a 9×13 pan lined with parchment and topped it with sauteed cinnamon/brown sugar apples. Then I doubled the struesel and spread that evenly over the apples. It took about 70 minutes to bake and was well worth the wait!!! Thank you, thank you for this delicious cake! I think I’ll try it with peaches next.
took longer than 30 minutes to bake, more like a hour, unsure if i did something wrong. but it still was really good!
i also needed to add more heavy whipping cream to the glaze to make it a glaze and not icing
A perfect nostalgic coffee cake
Great recipe- thanks!!
Had to switch this to a 9×5 last minute after realizing my square pan was a 9×9 but it still came out great. Had to bake it for about 50 minutes
My one complaint is I didn’t get any crumbs really. I had to cut my butter in with 2 forks so that may have played a part, but I just have something more like a cinnamon-sugar top layer. It’s still tasty, but next time I might try a melted butter streusel.
Came out perfect ❤
This is our new favorite cinnamon treat in our house. Perfectly sweet, perfectly cinnamon-y, and the perfect amount of cake to balance it all. ❤definitely a keeper recipe!
Hi! I made these last night, I followed the recipe exactly but I used a glass ~9×6 dish I had (all my metal pans are round and this was the closest I had to size/shape). I reduced the oven temperature by 25 to accommodate the glass and increased the baking time to 50 minutes total. They came out DELICIOUS! Amazingly moist but not too moist, perfect level of sweetness, right level of crumb crunch. I omitted the icing since I had a feeling these would be tasty on their own! I’ll save this as my go to crumb cake recipe, but I think next time I’ll increase how much streusel I make for the top since I prefer more/bigger crumbs 🙂
I have made this recipe two times in three days in those 8 inch tin pans that you get from the grocery store. The perfect little cake to give as a gift to somebody and turns out PERFECTLY – EVERY. SINGLE. TIME. This has become one of my go- tos!
I ended up making this in a glass 8×8 dish. It did require a bit more cooking time (about 45 mins), but it turned out amazing! It is a perfect blend of flavours without being overly sweet. At first I thought there wasn’t enough batter, as I had just enough to spread thin layer on top, but when it baked it had risen so much! Be patient and trust the recipe!
I thought there needed to be a bit more batter… I also doubled the streusel. One batch in the middle and another on top. Mostly I was disappointed with the recommended cook time for a 9×13 recipe. It is most certainly not 45 mins. I set my timer at 40 mins and ended up taking it out 6 mins early and the edges were all overdone. I wish I watched it better 🙁 and also put parchment in there… I figured it would finished baking in the pan and it wouldn’t matter. Oh well. At least the middle should be good.
Would this recipe work for a 9×5 or 10×5 loaf pan???
Hi Laura, I have not tested this recipe in a loaf pan so while the batter would likely fit in either (see my Cake Pan Sizes and Conversions chart) I am unsure of the bake time needed.
I made this today in a 9×5 non stick loaf pan and it took about 50 minutes. I started checking it after 40 minutes. It came out perfect and can’t wait to make again!
Delicious recipe. I ran out of butter, so I subbed with shortening and the cake still came out great! My mom and sister loved it too.
I made this yesterday and it was absolutely delicious. The batter on it’s own tasted so yummy. I struggled to get a top layer and you’re right about using every drop but it turned out perfect. Will definitely make it again. Thank you so much, I’ve been looking for a sour cream cake recipe for years and this is the best.
The batter tasted absolutely wonderful, however I didn’t seem to have quite enough of it to layer it properly.. even with using every drop I could get. It’s in the oven now baking… I hope it turns out okay regardless!
Do you think I could use plain vanilla yogurt instead of sour cream? I have some I need to use up!
Yes you can!
I didn’t have cinnamon so I used pumpkin spice. It was a hit with the family during this time of . Thanks!
Followed the recipe exactly, except I added a tablespoon of sour cream, and a dash of salt to the glaze. Really happy with the finished result. Thanks!
Excellent recipe! Just made it, so happy with results! Thank you sharing.
I am planning on doubling this recipe and putting it in a 9×13 pan and would like to serve it from the pan, so is a glass pan ok to use? Would I need to adjust the temperature and/or timing?
You can certainly use a glass pan and keep the same temperature. Since you’re doubling the recipe, bake for about 45 minutes. Enjoy!
Fantastic! I really used every last drop of the batter, but the crumb topping was great for covering up any odd spaces on top 🙂
I have been looking for a good sour cream crumb cake for some time, but now my search is over. This cake couldn’t be any better than it is, unless one has a personal preference to add nuts or chips. The crumb is perfect. Thanks again Sally!
This was easily the best coffee cake we’ve had! My husband hates sour cream but just adored how it made this cake turn out!
Sally- how easily can this be doubled?
I’m so happy to read this! Thank you for your positive feedback 🙂 For a doubled recipe- I always suggest making two cakes. I double breads and cookies, but always try to make two separate batches when it comes to cakes. Helps me avoid overmixing, which ruins the texture.
Your recipe sounds delish! Have you ever made it using almond flavoring instead of vanilla? If not, do you think it would taste ok? Thanks, have a blessed day.
I haven’t tried it but you certainly can! I recommend still using the vanilla and then adding 1/4 or 1/2 teaspoon almond extract for an extra layer of flavor. Let me know if you try it!
Hi, Sally! I made this cake and it turned out great! Really tasty and fluffy! The only thing is that I made the glaze as directed and as soon as I drizzled it over the cake, it was absorbed by the cake and disappeared! But other than that, I really liked the cake!
I’m so glad you enjoyed it! If the cake was still hot when you added the glaze this can happen. You can also try to decrease the liquid in the glaze next time to make it thicker.
Made this for my husband today. He was disappointed with the last store-bought crumb cake we got and I thought I would surprise him with this… he loves it! Said this is what a good crumb cake should taste like … tks !
Can I use the crumb topping from your pumpkin crumb cake muffins on top of this cake or do you think it might sink as it is made with melted butter? It held up very well on the muffins.
Hi Linda! The crumb topping for the pumpkin crumb muffins would be just fine on top of this crumb cake batter.
My niece made it today. Sheer pleasure.
I made this and it is wonderful! Very easy and fast, I sprinkled chocolate chips on it, because, really, why not? The girls and I loved it. Thanks for the great recipes. So many remind me of my grandmother’s recipes. I love the memories and making more with my girls.