This crumb cake is made with sour cream for tang and topped with big fat crumbs! People can’t get enough of it!
Sometimes, crumb cakes lean towards dry (you really need that cup of coffee to help it go down). Not so with this one!
This crumb cake is super moist and tastes of brown sugar, cinnamon, and giant bear hugs.
The Difference Between Crumb Cake and Coffee Cake
The term crumb cake and coffee cake can be used interchangeably. They are both unfrosted cakes with a crumb topping.
New York crumb cake (which this cake is not) is a special kind of crumb cake with a nearly equal amount of crumbs and cake.
If you want more crumbs on this cake, go for it! Just double the crumb part of this recipe. The more crumbs, the merrier!
How to Make Crumb Cake Topping
Oats are the secret ingredient in the perfect crumb topping! It gives the topping a great texture.
I also always use brown sugar rather than white sugar in crumb topping as I love the flavor!
I love my crumb topping so much that sometimes I bake just the topping into crumb cookies!
Crumb Topping Variation
If you want to switch it up, you can use granola or nuts in the topping.
I like using this technique when I make my crumb topping for apple pie.
Crumbs in the Cake
My crumb cake is a bit unconventional in that it uses crumbs both in the batter and on top of the cake.
As you can see above, the crumbs in the batter won’t be visible in the end, but they make the cake nice and moist and buttery.
Using Greek Yogurt Instead of Sour Cream
My crumb cake recipe uses sour cream to give the cake a little bit of a tang.
I’ve done extensive testing and found that you can replace the sour cream with yogurt or Greek yogurt and not notice any difference. So, use whatever you have on hand.
- 1/2 cup unsalted butter melted
- 1 1/4 cups all-purpose flour
- 6 tablespoons brown sugar same as 1/4 cup + 2 tablespoons
- 6 tablespoons rolled oats same as 1/4 cup + 2 tablespoons
- 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
- Mix all ingredients in a small bowl until large crumbs form.
- Preheat oven to 350 F.
- Beat butter, brown sugar, and white sugar in a medium-sized mixing bowl until light and fluffy.
- Beat in eggs one at a time.
- Beat in sour cream and vanilla.
- In a separate medium-sized mixing bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to wet ingredients a little bit at a time until just combined.
- Spread half of the batter into a greased 8" round cake pan.
- Top with half of the crumbs. (These crumbs will all but disappear during baking, but will add to the moistness of the cake.)
- Top with the remaining batter.
- Top with remaining crumbs.
- Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.