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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. 🙂

Print
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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

Description

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


Ingredients

Scale

Streusel

  • 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

Cake

  • 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

Instructions

  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.

Notes

  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. Hi Noura, It’s not possible to cream oil. The creaming step is crucial to this cupcake’s/cake’s texture. You’ll also lose a lot of flavor. You could try solid coconut oil instead, but we fear the texture will be greasy (and, of course, lacking butter flavor).

  1. Hi, quick question: can I skip the layers and just put all the batter in one layer then all the topping in one layer? I have seen other recipes set up like this, was wondering if I could do that because I oftentimes do not split the batter evenly and am concerned about having enough for 2 layers especially in light of some of the comments. Thanks in advance!

  2. This is seriously delicious! Just made it today for some friends and got rave reviews. Thank you!

  3. This is delicious and moist, so thank you! Crumb topping was perfect.

    That all said, I was hoping for the sour cream flavor to be more prominent. We could hardly tell it was there!

    How would you recommend bringing out the sour cream tang a bit more next time?

    1. Hi Matt, so glad you tried this recipe. Though I haven’t tested this, you could try replacing 1 of the eggs with 1/4 cup sour cream so the total amount would be 3/4 cup (180g).

  4. Finally! a crumb cake that is moist and and easy to make. I’ve made several recipes and this one is hands down the best and will be added to my personal collection of family favorites. I omitted the vanilla glaze because I didn’t want to overly sweeten the final product and added 1 tablespoon of cardamom to streusel and an additional 1 teaspoon cardamom to cake batter because it nice to include a complex spice. HIGHLY recommend!!!!

  5. First time making coffee cake from scratch. It’s delicious, cake is so soft, crumbs perfect and glaze the best.

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