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Sour Cream Coffee Cake with Crumb Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 13 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sour Cream Coffee Cake with Crumb Topping is a moist and tender cake layered with a cinnamon-sugar crumb topping and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a sweet afternoon treat, its rich flavor and soft texture come from sour cream and a careful balance of spices and sugars. The crumbly cinnamon topping adds a delightful contrast, while the glaze adds just the right amount of sweetness.

Ingredients

Crumb Topping

  • 2/3 cup (135g) packed dark or light brown sugar
  • 3/4 cup (95g) all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons ground cinnamon
  • 6 Tablespoons (85g) unsalted butter, cold and cubed

Cake Batter

  • 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) 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
  • 2 Tablespoons (30ml) milk (any kind, dairy or nondairy)

Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch square pan with lightly greased parchment paper or grease the pan directly to ensure the cake doesn’t stick.
  2. Make the Cinnamon Crumb Mixture: In a medium bowl, combine the brown sugar, flour, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter, two forks, a food processor, or your hands until the mixture resembles pea-sized crumbs. Some larger crumbs are okay. Refrigerate this crumb mixture until ready for layering.
  3. Mix Dry Ingredients for Cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
  5. Add Eggs and Flavorings: Beat in the eggs and vanilla extract on medium-high speed until combined. Then beat in the sour cream, scraping down the sides and bottom again to fully incorporate. The batter will appear lumpy.
  6. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and beat on low speed just until combined. Finally, beat in the milk. Avoid overmixing to keep the batter thick and tender.
  7. Layer Batter and Crumb Topping: Spread about half of the batter evenly into the prepared pan. Sprinkle half of the crumb topping evenly over the batter. Carefully spread the remaining batter atop the crumbs—this step can be delicate. Use a spoon or offset spatula to help. Then sprinkle the remaining crumb topping evenly over the top.
  8. Bake the Cake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes.
  9. Prepare the Icing: Whisk together the confectioners’ sugar, vanilla extract, and heavy cream or milk until smooth.
  10. Drizzle Icing and Serve: Drizzle the icing over the warm cake. Use the parchment overhang to lift the cake from the pan and slice into squares, or slice directly in the pan. Serve warm or at room temperature.
  11. Store Leftovers: Cover leftover cake tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • An 8-inch square pan is ideal; a 9-inch pan is too large and will make the cake thinner. For other pan sizes, adjust baking time accordingly.
  • Ensure the sour cream and eggs are at room temperature to achieve a smooth batter.
  • Cold butter in the crumb topping is key to achieving the desired texture.
  • Do not overmix the batter once flour is added to maintain a tender crumb.
  • For a dairy-free version, use nondairy sour cream, milk, and butter substitutes and skip the heavy cream for icing or use nondairy milk.

Find it online: https://dishrise.com/sour-cream-coffee-cake-with-crumb-topping-recipe/