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. I can’t wait to make this for Mother’s Day brunch this weekend. All the moms in my family will love it. As always thank you Sally!!

  2. Mimosas!!! Ahh, I had my first one two weeks ago and got three total then boxed up most of my meal because I was… uhm… full of alcohol cough, cough. lol

    I had visions of me picking off the crumbs of any cake my mom made growing up. And also visions of the same thing happening about a month ago. 🙂 Hey, I’m still growing up!

    Happy Weekend!

  3. Natalie Munroe says:

    I love crumb cake / coffee cake so much. I always have– even as a kid. Even before I drank coffee. There’s just something about it.

    That is all.

  4. Just made this today, SO delicious. My husband has had like 3 slices in one day. Addictingly good, thanks again for such a simple yet delicious recipe. Love your site.

  5. Amy @ Thoroughly Nourished Life says:

    Does that mean we’ll be seeing you tour here Down Under 😉
    I’m hoping to catch one of your signings when we travel over for sure 🙂 but until then I am going to make a GF version of this delicious cake, and curl up in bed with a cup of tea and my Frommer’s guides!

    1. I wish. I’m not sure that will happen though Amy! We have to meet when you are here in October!

  6. I love “simple” cakes like this since Cinnamon is one of my fav baking flavors. I will save this one for the future as it looks excellent and easy to whip up. It has been upper 80s (close to 90) here in Buffalo so no baking this weekend! My mom said she would gladly accept a rain (heat) check for a Mother’s Day treat when it isn’t so toasty.

  7. Elena Shetty says:

    Oh girl, I love all kind of old fashioned cake. Just call me an old school, I just love it. Just look at that lovely little cake up there. How can anyone can say no to that right?

  8. Kayle (The Cooking Actress) says:

    I looooove crumb cake and this one is just PERFECTION!

  9. Elle @ Only Taste Matters says:

    Well this cake looks so amazing I think I would eat it all day, not just at breakfast! Also I have photography envy. Honestly I read your tips on the blog but are there other sources you used? Or maybe you are just naturally amazing at this.

    1. Thanks for the compliment Elle! I truly think that practice is everything. I’ve been doing this photography thing for about 4 years now. I learn something new everyday about my photography style, lighting, camera, etc. All practice.

  10. 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!

    1. Haha! I’m not surprised!

  11. 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.

    1. I’m so glad you loved it Amy!

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

    1. Absolutely! I’m unsure of the exact bake time.

  13. Rosenoisettes says:

    This just seems amazing!

  14. Had out of town family over for the weekend and made these for breakfast this morning. Everything I bake from your website has been bomb.com 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

    1. Wonderful to hear. Thanks so much!

  15. 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.

  16. hi Sally,
    This cake looks amazing! Just wondering if I could use Lite Sour Cream instead of full fat? Or will that affect the cake dramatically? 
    Please reply ASAP
    Thank you 🙂 

    1. For best texture and taste, I recommend full fat. Keeping that in mind, you can try light.

  17. 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?

  18. 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!

  19. 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.

  20. I just baked this. Very very good but I did bake it a little to long. Kind if hard to do anything with a six month old. This is the only website I use for baking anything.

  21. 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.

  22. Dear Sally,
    I have commented on most of your recipes.
    I love your blog and your recipes. My family and friends love everything that I make , thanks to your blog !
    Seriously really love your precise instructions  and detailed instructions with tips , pics etc.
    I made this moist loaf today for my nephew’s one month old birthday and my family loved it.
    Thank you so much Sally for your wonderful recipes!

    1. Thank you MK!

  23. Hi Sally, I just finished making this cake and it looks and smells amazing, I can’t wait to dig in! I was just wondering, will this cake keep for a couple of days, covered and at room temperature (or in the fridge)? Or is it best to eat it within a day? Thank you for another amazing recipe.

    1. Yes, absolutely– see recipe instructions step 6!

      1. Thank you!

  24. Hi Sally,
    I’m from Italy and I just found out your site this weel. Congratulations for the very precise instructions!! I’m in love with Starbucks coffee cake and I found the original recipe in another blog but changed. But I’m interesting in your because you explain very well and it seems to me that you are very professional (know the chemical reactions). I also read the other your coffee cake recipe, but this looks to me thicker and more similar to Starbucks, even if I have doubts about sour cream (not very popular in Italy).
    What would you suggest between the two recipes?
    many thanks!

    1. I’d try this one first. Both are excellent. This one is a little easier to make– and don’t worry about the sour cream. You don’t taste it!

      1. Thanks sally! I can’t wait to try your recipes!

  25. Hi Sally,

    this cake is so yummy! I’ve made it 3 times in as many weeks, it’s the best crumb cake I’ve tried. I’m planning on making this cake for a crowd, do you think I can double the recipe for a 9×13 pan or am I better off making two cakes? Thanks in advance.

    1. Kristen, 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. Enjoy!

  26. 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!

  27. 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!!!!

  28. 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!

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

      1. 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!

  29. 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.

      2. thanks sally!

        could you tell me how many mls of sour cream?


  30. 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 🙂

    1. It is 120ml.

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