Sour Cream Crumb Cake
Indulge in the ultimate comfort dessert with this tender and irresistibly rich Sour Cream Crumb Cake. Featuring a moist and buttery cake base made with tangy sour cream and sweet vanilla, this classic treat is elevated by an irresistible brown sugar and cinnamon crumb topping. Every bite delivers the perfect balance of soft, fluffy cake and buttery, spiced crumble. Ready in just an hour, this recipe is perfect for brunch, dessert, or as a cozy accompaniment to your morning coffee or tea. With simple ingredients and straightforward steps, this crumb cake is as easy to make as it is impressive to serve. Don’t forget to dust it with powdered sugar for a delightful finishing touch!
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Recipe Information
Ingredients
- 2 cups all-purpose flour (for cake)
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups all-purpose flour (for crumb topping)
- 0.75 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 0.5 cup unsalted butter, melted
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
In a separate bowl, prepare the crumb topping by combining 1.5 cups all-purpose flour, brown sugar, and ground cinnamon. Stir in the melted butter until crumbly in texture.
Sprinkle the crumb mixture evenly over the cake batter, covering the entire surface.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Optionally, dust the top with powdered sugar before serving.
Slice and enjoy your Sour Cream Crumb Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
5328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 719.5 g | 262% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 378.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 655 mg | 50% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
