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

slice of sour cream crumb cake with vanilla glaze

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.

slices of sour cream crumb cake with vanilla glaze

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 chill. Is that orange juice on your table? Add some champagne. Because YOU deserve it.

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 a tempting cinnamon swirl hidden inside.

slices of sour cream crumb cake

This is a recipe every baker should have in their repertoire. It’s smaller and a little softer (more cakey) than my traditional crumb cake recipe. It also has that swirl inside, similar to this cinnamon swirl banana bread! The recipe took me a few tries to truly perfect, but all you need to know is that it’s easy and it’s 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.

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:

crumb topping in a glass bowl with a pastry cutter

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

sour cream crumb cake before slicing

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

slice of sour cream crumb cake on a white plate

I mean, really. Look at this ridiculous breakfast to pair with your lazy weekend morning and mimosa. 🙂

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overhead image of squares of crumb cake with vanilla icing

Old-Fashioned Sour Cream Crumb Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 912 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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 (63g) cup all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 Tablespoons (43g) 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*

Vanilla Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure 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.


  1. 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 can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  2. Sour Cream: Thick Greek yogurt works instead of sour cream.
  3. Larger Cake: This recipe can easily be doubled and baked in a 9×13 pan for around 45 minutes.
  4. Loaf Pan: This recipe can easily be made in a 9×5 loaf pan and baked for around 40 minutes.
  5. Adapted from Super Crumb Coffee Cake and Banana Chocolate Chip Crumb Cake.

Keywords: sour cream crumb cake, old fashioned crumb cake

More lazy weekend favorites:

Homemade Monkey Bread with Caramel Sauce

caramel monkey bread on an orange plate

Strawberry Cheesecake Muffins

stack of strawberry cheesecake muffins on a blue plate

Unbelievable Blueberry French Toast Casserole

overhead image of blueberry french toast casserole in glass baking dish after baking

Chocolate Chip Scones

stack of chocolate chip scones

Reader Questions and Reviews

  1. I think this might have set a record for how quickly it was demolished by my coworkers… That extra layer of crumbs in the middle is fantastic!

  2. This is to die for! The smell of an American bakery when it’s cooking is really wonderful and the sponge is the lightest I’ve ever made. I haven’t been able to fault one of your recipes yet! Amazing.

  3. Hi Sally. Your recipes are awesome! I was wondering if you could bake these in large muffin tins instead of a baking pan?

  4. Had out of town family over for the weekend and made these for breakfast this morning. Everything I bake from your website has been and this is just as fantastic!! Because iof your super detailed instructions I’ve come to love baking so much!!!! Thank you. And my family thanks you too!! Lol

  5. I made this yesterday and it was a HIT.  I have to say the streusel was the best I’ve ever tasted.  I think it was because of the light brown sugar.  I usually use dark brown sugar.  Thanks for such a great recipe.

  6. I made this cake, and it smells amazing! However, it does not look as good as yours, and I had to bake it over 40 minutes to get it cooked. The batter enveloped the streusel. I know it’s there but now I can’t see it what did I do wrong?

  7. I made this cake last week and it is SOOOO good. All I had was light sour cream and it turned out so well. We just wanted to keep eating it. Very delicious and worth the effort!

  8. This cake is so good! I made two this morning for my ranch crew and there was not one piece left. They ate it for breakfast mid morning snack and then my husband tried to steal the last piece when we got off the mountain. I had to hide it for my mom! Definitely in the repeat file.

  9. Hey! This cake is in the oven right now and I’m so excited!
    I just had one question, my streusel ended up not being as crumbly as yours. I’ve made streusel toppings before too but somehow today it just wasn’t happening. It was more like fine crumbs.
    Can you point out where I went wrong so I can correct this next time?
    My butter was straight out of the fridge so I don’t think that was the issue.
    Any help would be greatly appreciated! Love your site!

    1. Try adding just a little more flour to bulk it up. Maybe start with 2/3 cup flour.

  10. I doubled the recipe and baked in an 11×7 baking pan. It was perfect. There really isn’t enough batter for a 13×9 pan. Very moist and delicious…great recipe!

  11. I made this last week and my family couldn’t get enough of this cake! i baked it again this week except i doubled the portion 🙂 the cake has a delishious cinnamon flavour and its nice and fluffy MmMmMmMmMm I LOOOVE IT SOOOO MUCH!!!!

  12. 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!

  13. 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 🙂

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

      and unsalted
      butter for the cake?

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

  14. 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 🙂

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

  16. 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. 

  17. 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? 

  18. 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.  

  19. 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!

  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. 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.

  22. 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! 

  23. 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!

  24. 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. 

  25. 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.

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

    Good one, Sally!! <3


  27. I made this cake on Friday and it’s already gone! Wow. That’s one thing about your recipes – tried and true and always awesome. My picky hubby even told me how good he thought this cake was and then asked for it again. We both loved it. Thanks for sharing. It was super easy thanks to your step by step guide.

  28. I made this for a Thanksgiving brunch this year, and it was a huge success! Moist, flavorful, delicious. I doubled it and used a 9×13 pan. Your blog is one of the first places I go to when looking for a high quality, sure-to-work recipe. Thank you for all of the hard work you do!

  29. Just tried this out today and oh my goodness..! First of all, my house smells like Christmas and I love it! Second, I swear, this one of the most amazing deliciousnesses I have ever made. So soft, so perfectly crumbly. And I just love the cinnamon center. And the topping. And everything about it. Also, to quote my husband after his first bite into it: “I’m going to eat all of it tonight. All of it.” I’m definitely making this again for Christmas. Thank you for this, Sally! And greetings from Finland! 🙂

  30. Hi Sally! This recipe looks amazing and I’m looking forward to making it. If I wanted to add some chopped walnuts to the streusel, how much would you suggest I add? Would I also need to add more butter, sugar, or flour? Thanks!

    1. Hi Michelle! No need to add any extra of the other ingredients. I suggest about 1/2 cup chopped walnuts.

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