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!

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 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.

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. It’s smaller and a little softer (more cakey) than my traditional crumb cake recipe. It also has that swirl inside! 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:

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 so let’s add glaze. 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. 🙂

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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 9-12
  • 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 (62g) 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 (120ml) 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

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!


Comments are closed.

  1. This looks so good! I can’t wait to try- I’m currently trying out your French Toast Casserole with granny smith apples in my fridge to make tomorrow! I also laughed out loud when I read “the moist maker”. I LOVE FRIENDS. In fact, I’m currently watching season 5 on netflix right now…could I be more obsessed?

    1. My favorite show! Did you see this?! http://www.buzzfeed.com/spenceralthouse/theres-something-wrong-with-the-left-phalange#.imOJLNxL8

  2. Heather (Delicious Not Gorgeous) says:

    Loving the amount of streusel on this crumb cake! I love cake, but I love streusel more (though it’s like picking between my non-existent children).

  3. Averie @ Averie Cooks says:

    I would totally crumb-pick those streusel-ey nuggets of joy right off the top…oooh, that would be my fave part. Along with the cinnamon-sugar running through the interior of the cake!

  4. As an unrepentant crumb fiend, I am SO down with this cake. Even though weekend mornings are, as you say, not the time to relax and kick back. I’d wind up hiding in a closet somewhere, eating crumbs off the top of the whole thing! It looks great.

  5. Lynn @ Fresh April Flours says:

    Anything with a moist maker is a-ok in my book… 😉 crumbly streusel for breakfast, yeah!

    1. Thought of you as I linked that up hahaha “Lynn will appreciate this”

  6. “It will sink down into every nook and cranny of the bumpy streusel topping.” Ok, you’ve convinced me that every crumb topping needs a vanilla glaze 🙂

  7. Erin @ Miss Scrambled Egg says:

    My weekends sound just like yours. Currently, my bedroom looks as though a bomb went off. This weekend will be reserved for putting things in their rightful places as well as enjoying some time with my mother and grandmother. 🙂 I love a good crumb cake especially when it’s cover in glaze!

  8. Taylor @ Food Faith Fitness says:

    I fiend anything with crumbly goodness, so I definitely want a few slices of this! My momma lives in a different country, so I might just have to eat her share too 😉

  9. Your recipes with streusel are always so amazing! This is a beautiful cake…I swear you are the queen of making lovely photographs even when the subject is fairly monochromatic 😀 It’s quite a talent!

    1. Thanks Caley– hope you are recovering well!

  10. I would love a relaxing weekend morning and this crumb cake is perfect to go with it! Crumb cakes are one of my faves, that streusel looks amazing! Can’t wait to try it 🙂

  11. Kerry @ Kerry Cooks says:

    This looks SOOO good Sally! Love that cinnamony streusal on top

  12. Looks fabulous! I’m always supportive of cake for breakfast 🙂

  13. I love all of your recipes! I’m pretty sure you’re the sole person in my “recipes to try” list on bloglovin! I hope you come to a city near me! I voted so fingers crossed! 🙂 This looks delicious I cannot wait to try it!

    1. Would love to meet you!

  14. Nila @ The Tough Cookie says:

    Oh no Sally! You just made working on my thesis today so much harder for me! How can I concentrate now I know about this sour cream cinnamon crumb cake 😉

    Focus, focus, focus…

    1. Maybe a piece of cake will help you focus?! =)

  15. Layla | Gimme Delicious says:

    It’s all about crumbs this week. I swear I’ve had over 4 crumb cakes/ muffins this week and I won’t stop!

  16. Kathy @ Beyond the Chicken Coop says:

    Mmmmm….this is just what I need in front of me right now. I could really use some of this crumb cake!

  17. Jocelyn+(Grandbaby+Cakes) says:

    This cake is seriously fantastic Sally. This is the exact cake I want a slice of every single morning.

  18. Stephanie says:

    Does it matter if you use plain or vanilla greek yogurt as a substitute?

    1. I recommend plain.

  19. Katelyn @munchie pie says:

    I have been in craving a good crumb cake lately! I want to have this for Mother’s Day…is it pathetic I’d have to cook it for myself on Mother’s Day? And do the dishes when I’m done? Looks like it’d be worth it 🙂

    1. Not pathetic at all. I bake my own birthday cake every year! Maybe you can convince someone else to do the dishes though… 😉

  20. Perfect for this weekend – I agree!! (Even though, like most mom’s – I will have to make it myself, ha!) My boys will devour the topping first, but that’s okay. I’m excited to try this! Have a good weekend 🙂 And Happy Mother’s Day from Jude 😉

  21. Karen @ On the Banks of Salt Creek says:

    That topping looks so yummy. Maybe I’ll have to teach my boys how to make this on Mother’s Day.

  22. this looks amazing. i might have to make it for myself for mother’s day!

  23. Oh I am absolutely in love with this cake! Coffee & crumb cakes are my absolute favourite breakfasts, and I like making them on lazy Sunday evenings to have for the first couple days of the school week (Monday is better with cake. As is Tuesday. And Wednesday). The classic cinnamon crumb cake is one of my favourites; I don’t know when, but I definitely WILL be making this cake at some point!

    1. Fact. The beginning of the week = better with cake!

  24. Eve @ Baking the Day says:

    The crumb of this cake looks so nice – fluffy yet pleasantly dense. The cinnamon swirl through the cake is so divine! I am so with you on the “did I take my makeup off” worry; the morning when you wake up with makeup on, for me, is the start of an *interesting* day!

    1. Hahaha *interesting* is the perfect word for it too.

  25. Mary Ann | the beach house kitchen says:

    Sally this one is ALWAYS a favorite! There is just something about a slice of crumb cake and a nice hot cup of coffee that is so comforting! Enjoy your weekend and give your Mom some love!

  26. nicole ~ Cooking for Keeps says:

    This looks SO light, but perfectly indulgent! Annnndd congrats on your new book! What an accomplishment!

    1. Thank you so much Nicole!

  27. Heather - Butter & Burlap says:

    Oh me, oh my! Crumb cake is one of my all time favorite breakfast/snack/anytime cakes! My grandma got me hooked when I was younger (her last name is Baker – how appropriate is that!) and I just get giddy with excitement every time I take that first bite. C’est bon! I really want to make some for her the next time I see her, and I’ll certainly be using this recipe! She’s just gonna love it. Especially the crumb…we’re uber fans of the crumb! As always, great recipe Sally!

    1. Solid last name!

      1. I made the crumb cake and after 30 minutes of baking, the center was still raw and jiggly.  I had to bake it an extra 5 minutes.  Tasty though.

  28. Lena | la fille lumineuse says:

    There’s nothing better than a nice and relaxed morning at the weekend!
    Crumb Cakes always remind me of my mum as she used to make them quite often when I was younger. I might actually make this one for her on Mother’s Day – to return the favour for once, so to speak 🙂

  29. Anna @ Sunny Side Upsa says:

    Aw…this recipe looks so delicious!! It looks so similar to one my mom used to make when I was little..:) good memories! Can’t wait to make this recipe!

  30. Shelby @ Go Eat and Repeat says:

    Isn’t it funny how that works? Weekends are ALWAYS so busy! I try to do all the chores in one day so I at least have one day to relax!

    1. go shelby! I like that idea.

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