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Crumb-Topped Sour Cream Coffee Cake

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Sour Cream Coffee Cake

My sour cream coffee cake has giant crumbs from my favorite crumb topping on top.  This should surprise no one; you guys know that I like crumbs so much that I created a crumb cookie made entirely of big, buttery crumbs!

It’s rare that I share a recipe for something so classic as a coffee cake, but I realized that I didn’t have one here and I wanted to post this sour cream coffee cake recipe as much for my reference as for your enjoyment.  The next time I want to make a coffee cake, I will grab this recipe.  It’s a winner!

Sometimes, coffee cakes lean towards dry (you really need that cup of coffee to help it go down).  Not so with this one!  This sour cream coffee cake is super moist and tastes of brown sugar, cinnamon, and giant bear hugs.

Also, here’s a big secret: If you don’t have sour cream, you can replace the sour cream with yogurt or Greek yogurt.

Sour Cream Coffee Cake

Sour Cream Coffee Cake
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Crumb-Topped Sour Cream Coffee Cake

Servings 1 8" round cake


Crumb Ingredients

  • 1/2 cup unsalted butter melted
  • 1 1/4 cups all-purpose flour
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/4 cup + 2 tablespoons rolled oats

Cake Ingredients

  • 1 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


Crumb Instructions

  1. Mix all ingredients in a small bowl until large crumbs form.

Cake Instructions

  1. Preheat oven to 350 F.
  2. Beat butter, brown sugar, and white sugar in a medium-sized mixing bowl until light and fluffy.
  3. Beat in eggs one at a time.
  4. Beat in sour cream and vanilla.
  5. In a separate medium-sized mixing bowl, whisk together flour, baking powder, and salt.
  6. Add flour mixture to wet ingredients a little bit at a time until just combined.
  7. Spread half of the batter into a greased 8" round cake pan.
  8. Top with half of the crumbs. (These crumbs will all but disappear during baking, but will add to the moistness of the cake.)
  9. Top with the remaining batter.
  10. Top with remaining crumbs.
  11. Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Recipe Notes

Adapted from AllRecipes Sour Cream Coffee Cake III

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8 comments on “Crumb-Topped Sour Cream Coffee Cake”

  1. Fay says:

    I can never find the actual receipe! Could you make it easier to pull it up?

    • Stef says:

      So sorry. I assume that you are looking on your phone? There is a “more” button that you can click to see the second part of the post and the recipe.

    • Barbara says:

      Where is the recipe.I cannot find it.also, cannot find the vanilla cake recipe either.can you point out where I can locate it

  2. Miranda says:

    This cake looks fabulous! I love anything that has a crumb topping!

  3. Looks delicious!! Great meeting you last week!

  4. amelia says:

    Wow… amazing

    I’ll try to make it

    thanks for the recipe

  5. Salamadian says:

    Okaay. i’ll try to make it

  6. Phyllis says:

    Can I double the Crumb Top Sour cream coffee cake into a 10inch tube pan…I would like to make this higher thank you love your site..Have a healthy New Year
    thank you

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