Sour Cream Coffee Cake with Crumb Topping
Bite into a slice of luscious Sour Cream Coffee Cake with Crumb Topping, and you’ll be transported to a cozy café, enveloped in the warm embrace of cinnamon and butter. This scrumptious treat combines the tangy richness of sour cream with a delightfully moist cake that melts in your mouth. The crumb topping is a heavenly concoction of brown sugar and cinnamon, offering a satisfying crunch that perfectly contrasts the soft cake beneath. Fast, easy, and utterly nostalgic, this cake is perfect for both the busy weeknight and leisurely weekend brunches. Kids and adults alike will relish every bite, making it an irresistible addition to any dessert table.
What’s Your Favorite Sweet Indulgence?
Have you ever craved a slice of something sweet that feels like a warm hug? Imagine sitting at a sunlit kitchen table, the aroma of freshly baked coffee cake wafting through the air as your favorite mug of coffee awaits. Whether it’s a lazy Saturday morning or a mid-week pick-me-up, this Sour Cream Coffee Cake holds the promise of sweet moments. When was the last time you savored a dessert that made you feel wrapped in comfort?
Why You’ll Love This Recipe
This Sour Cream Coffee Cake is more than just a dessert; it’s a delightful experience packed with irresistible flavors and textures.
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Easy Prep: With a handful of common ingredients, you can whip up this cake in no time, making it a fantastic choice for spontaneous baking.
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Crowd-Pleaser: Whether for brunch, dessert, or an afternoon snack, its delightful flavors appeal to everyone, guaranteeing a happy crowd.
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Minimal Ingredients: You might already have most of the ingredients in your pantry, making it a win-win for busy bakers.
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Nostalgic Flavor: This cake carries with it a sense of nostalgia, a reminder of simpler times with family gatherings and celebrations.
Ingredients
Gather your culinary treasures before getting started. For this iconic sour cream coffee cake, you’ll need:
- 2/3 cup packed dark or light brown sugar
- 3/4 cup all-purpose flour
- 2 and 1/2 teaspoons ground cinnamon
- 6 Tablespoons unsalted butter, cold and cubed
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 2 Tablespoons milk
- 1 cup confectioners’ sugar, sifted (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- 2 Tablespoons heavy cream or milk (optional)
These ingredients come together to create a delectable dessert that is both comforting and indulgent, promising to please your taste buds!
Timing
With just under an hour from prep to pulling it out of the oven, this Sour Cream Coffee Cake is ideal for those who want something fast yet indulgent. It’s perfect for when you need a special treat, but don’t have the luxury of hours to spend in the kitchen. The end result is a cake that feels like a slow, sumptuous experience without the wait.
Step-by-Step
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Preheat your oven to 350°F (175°C) and line an 8-inch square pan with lightly greased parchment paper or simply grease the pan itself.
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Start with the cinnamon crumb mixture: In a mixing bowl, combine the brown sugar, flour, and cinnamon. Then cut in the chilled butter until the mixture resembles pea-sized crumbs. Chill this mixture in the refrigerator while you prepare the cake batter.
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In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
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In a mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s smooth and creamy. This should take about 2-3 minutes.
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Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
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Gradually mix in the sour cream until fully incorporated. Then, add the dry flour mixture into the wet ingredients, mixing until combined.
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The batter will be thick; add the milk and stir until just blended.
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Spread half of the thick batter into the prepared pan, then sprinkle 1 cup of the crumb mixture on top. Layer the remaining batter, smoothing it out, and finish with the remaining crumb mixture on top.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
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Allow it to cool in the pan for about 15 minutes. During this time, whisk together your optional icing ingredients until smooth; drizzle over the warm cake.
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Gently lift the cake from the pan, slice, and serve either warm or at room temperature.
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Note: If you want to prepare ahead, this cake can be baked and covered at room temperature overnight, with the glaze made the next morning. Plus, it can be frozen for up to 3 months!
Nutritional Information
One slice of this indulgent coffee cake is a treat worth savoring. While specific calorie counts can vary, this delicious cake typically contains around 280 calories per slice—worth every sugary, buttery bite. But remember, it’s okay to indulge occasionally!
Healthier Alternatives
If you’re looking to make this rich dessert a bit lighter without losing flavor, consider these alternatives:
- Low-Sugar: Substitute granulated sugar with a sugar alternative like stevia or monk fruit sweetener.
- Dairy-Free: Use plant-based butter and substitute sour cream with dairy-free alternatives such as cashew cream or coconut yogurt.
With these swaps, you can enjoy this cherished dessert with a lighter twist!
Serving Suggestions
Elevate your Sour Cream Coffee Cake experience by pairing it with a scoop of vanilla ice cream or whipped cream for an indulgent dessert. It makes for a wonderful treat during holiday gatherings, brunch with friends, or simple family breakfasts. For an extra special finish, serve with a drizzle of caramel sauce or fresh fruit on the side.
Common Mistakes
While this recipe is straightforward, a few common pitfalls can arise:
- Overbaking: Ensure not to leave the cake in the oven too long; it can become dry. Keep an eye on it during the last few minutes.
- Texture Issues: Be careful not to over-mix the batter, which can lead to tough cake. Just mix until combined.
- Messy Prep: Use parchment paper for easy lifting of the cake from the pan; it makes slicing and serving a breeze.
Storing Tips
Want to keep some of those delicious leftovers? Here’s how to store them:
- Freezing Portions: Wrap slices in plastic wrap or aluminum foil, then place in an airtight container. They can be frozen for up to three months.
- Reheating Instructions: When you’re ready to indulge again, simply thaw the slices in the refrigerator and warm them in the microwave for about 15-20 seconds.
Tempted to Bake It ASAP?
Now that you’ve learned all there is to know about this irresistible Sour Cream Coffee Cake with Crumb Topping, it’s time to dust off your apron and turn on your oven! The aroma that will fill your kitchen will be worth every second of your effort. Whether for a gathering or a quiet evening at home, this cake promises sweet moments and delightful memories. Don’t wait—bake it now!
FAQs
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Can I substitute Greek yogurt for sour cream?
- Absolutely! Greek yogurt will give you a similar tangy flavor and creamy texture.
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How long can the cake be stored at room temperature?
- The cake can be stored at room temperature for up to two days, provided it’s well covered.
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Can I make this recipe in advance?
- Yes! You can bake it a day ahead and store it at room temperature, adding the glaze just before serving.
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What can I use instead of all-purpose flour?
- You can use gluten-free flour if making it gluten-free; just ensure it’s a suitable blend for baking.
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Can I make the crumb topping ahead of time?
- Yes! Prepare the crumb topping in advance and store it in the refrigerator until you are ready to use it.
Take your taste buds on a journey and delight your friends and family with this charming Sour Cream Coffee Cake—you won’t regret it!
Print
Sour Cream Coffee Cake with Crumb Topping
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Enjoy a slice of this delicious Sour Cream Coffee Cake featuring a moist cake and a crunchy crumb topping, perfect for brunch or dessert.
Ingredients
- 2/3 cup packed dark or light brown sugar
- 3/4 cup all-purpose flour
- 2 and 1/2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, cold and cubed
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 2 tablespoons milk
- 1 cup confectioners’ sugar, sifted (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- 2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square pan with lightly greased parchment paper.
- In a mixing bowl, combine the brown sugar, flour, and cinnamon. Cut in the chilled butter until the mixture resembles pea-sized crumbs. Chill while preparing the cake batter.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together softened unsalted butter and granulated sugar until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Gradually mix in the sour cream until fully incorporated. Add the dry flour mixture into the wet ingredients and mix until combined.
- The batter will be thick; add the milk and stir until just blended.
- Spread half of the thick batter into the prepared pan. Sprinkle 1 cup of the crumb mixture on top. Layer the remaining batter and finish with the remaining crumb mixture on top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 15 minutes. Optionally, whisk together icing ingredients and drizzle over the warm cake.
- Lift the cake from the pan, slice, and serve warm or at room temperature.
Notes
This cake can be made ahead and stored at room temperature overnight. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
