Sour cream coffee cake with crumb topping – because sometimes, just coffee isn’t enough to make you feel truly alive. It’s soft, moist, and topped with a crunchy layer that says, “I’m here for business.” The tangy sour cream adds a richness that makes you wonder why all cakes don’t come with it. Perfect for breakfast, brunch, or whenever you want to act like you have your life together. This cake is so simple, even a novice baker could pull it off. Ready to have your coffee companion do more than just sit there?
Sour Cream Coffee Cake With Crumb Topping
A soft, moist cake with a tangy sour cream base, topped with a sweet, buttery crumb topping.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 large egg
- ½ cup butter softened
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup butter cold and cubed
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together sour cream, egg, butter, and vanilla.
- Combine the wet and dry ingredients until smooth.
- Pour batter into the prepared pan.
- In a small bowl, mix flour, brown sugar, cinnamon, and cold butter for the crumb topping.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Calcium: 4%
- Iron: 6%
- Vitamin D: 2%
- Magnesium: 3%
Additional Notes/Tips
- For an extra indulgent twist, drizzle with glaze or a dollop of whipped cream.
- If you prefer a nutty crunch, add chopped pecans or walnuts to the topping.
- Best served warm with a hot cup of coffee or tea.
