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. 🙂


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!


  1. sally, ive just made this cake, its lovely and moist not dry at all!

    except a few minutes after i put it in the oven all the crumb topping goes into the middle of the cake if you know what i mean and the batter rises up like a border of you get me? 

    🙁 i just did a 2nd one and its in the oven and the same thing looks to be happening!

    also, the middle layer of crumb was right at the bottom of my first cake when i cut it.

    my butter was just out of the fridge for the topping. 

    any ideas of what i did wrong or how to try again?

    of what i tasted it was delicious sally 🙂

  2. when i say the struesal goes into the middle of the cake, i meant the top layer just in the middle!

  3. just made this cake followed the recipe exactly, it took 28 minutes to be ready. super tasty smells soo good, fluffy and moist and the glaze works perfectly. highly recommended..

  4. lekcjewkuchni.blogspot.com says:

    I’ve made it last week and it was so delicious, fluffy, battery, so easy plus that smell… just heaven, thanx so much for the recipe!:)

  5. 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 🙂

  6. How can I make these into muffins? As far as timing and temperature?

    1. I’d say 20 minutes for muffins– 350F.

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

  8. 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. 

  9. Adriana Meraz says:

    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? 

  10. 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.  

    1. Glad you stumbled upon this recipe, Sally!

  11. Hello Sally!

    Ran into this almost by accident after looking for the difference between baking soda and baking powder and finding an article of yours in it. I tried it right away, and I’m loving the results, so thanks for posting this!

    I substituted the sour cream (which I can’t find where I live) for half a cup of whole milk heated up with 15ml of vinegar, and that did the trick. I also substituted the brown sugar with white sugar and a teaspoon of molasses.

    I loved this recipe, and will likely try other of your recipes soon. If they’re as good as this one I’m definitely a fan!

    1. Glad you stumbled upon my blog and tried this one!

  12. 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!

    1. So happy you loved it!

  13. Hi- found your site last month searching for a marble cake. Very good. This week found you again looking for a chocolate chip cookie bar recipe- also very good. Found this coffee cake recipe this morning and just made it. I really like that it has easy ingredients that one would have and that it is not huge- the 8 inch pan is what really caught my attention. Your directions are very clear and I like how you add in things like use the paddle attachment as opposed to the whisk one on the mixer. You are also the first person I listened to and taught me how to properly measure flour. Not sure how I managed for so many years to be so lazy- I was a scoop out of the bag type. So just wanted to say thanks. I appreciate all your hard work on the site!

  14. Hi! I made this today and the small square I managed to save for myself tasted great! The only problem I had was that the icing melted into the strudel top. I ensured the cake was fully cooled and tried again but it still didn’t remain as in your pics. Any suggestions would be most welcomed! Thanks!

  15. My first thought was this recipe was a bit of a pain. I would have preferred a one bowl throw it together kind of cake, but then it was 3:30 am . Anyway, you really do need to be gentle when spreading this batter otherwise all it does is move the streusel around, but that’s a small price to pay for what turned out to be the best streusel cake I have ever tasted! I could eat the whole darn thing myself. Very moist, light, just perfect texture. The only problem I had was the middle fell just a bit after it cooled, but I know that had to be something I did wrong, but who cares, it’s amazing!

  16. 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!

    1. Yay! Love that you made it so many times! 🙂

  17. If I wanted to bake this on a Sunday and serve it the following Thursday would it be best to freeze it on Sunday and thaw on Wednesday?

    1. That’s what I would do– bake, freeze, and thaw overnight on Wednesday.

  18. 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.

  19. 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! 

  20. 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!

    1. Sure can!

  21. 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. 

  22. Christine stevenson says:

    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.

    1. You are welcome, Christine! I’m so happy you have been finding success with these recipes! Happy baking 🙂

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

    Good one, Sally!! <3


  24. Would you say about 0 minutes of cooking time if I were to make this in a bunch pan?

  25. 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.

  26. 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!

  27. 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! 🙂

  28. 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.

  29. Lorrie Bryan says:

    I made this and it is wonderful! Very easy and fast, I sprinkled chocolate chips on it, because, really, why not? The girls and I loved it. Thanks for the great recipes. So many remind me of my grandmother’s recipes. I love the memories and making more with my girls.

    1. You are welcome, Lorrie! Making memories is one of the best parts of baking from scratch 🙂

  30. Daphne yannai says:

    My niece made it today. Sheer pleasure.

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