Skip the bakery and make indulgently rich and buttery sour cream crumb cake at home this weekend!
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.
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.
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.
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:
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:
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.
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
- 1/2 cup (60g) confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream or milk
- Preheat oven to 350°F (177°C). Grease and lightly flour a round or square 8-inch pan. Or simply line with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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