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Home / Recipes / Sour Cream Crumb Cake

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Sour Cream Crumb Cake

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A perfect breakfast cake.

slice of new Jersey crumb cake coffee cake on plate

Sometimes life (and breakfast, dessert, or a coffee break) demands the sweet, simple comfort of a tender vanilla cake topped with big, buttery brown sugar clumps. This simple cake combines classic sour cream coffee cake and New Jersey-style crumb buns into one delicious cake heaped with streusel.

You’ll also like: A Lovely Vanilla Pear Cake and Mixed Berry Shortcakes

cake ingredients egg flour brown sugar butter flour

If you are lucky enough to stumble into one of New Jersey’s legendary diners or bakeries, you will almost always see a tray of crumb buns. Jersey-style crumb buns have a small layer of yeasted vanilla cake on the bottom, with heaps of thick, buttery brown sugar streusel on top.

Coffee cake carries a similar theme. Traditional sour cream coffee cake has a tender vanilla cake. This cake gets leavened not with yeast but with baking powder and soda. The cake batter is then folded with a ribbon of cinnamon-nut streusel and on top of the cake and baked.

This special breakfast cake combines the forces of coffee cake and Jersey crumb buns, with a moist sour cream cake base and a chunky crumb bun streusel on top — with an added coffee cake kick from extra cinnamon and nuts.

coffee cake batter with brown sugar crumbs before baking

Recipe Notes: Sour Cream Coffee Crumb Cake

  • The cake layer on the bottom is a simple sour cream vanilla cake, using a basic creaming method. Spread the cake batter onto a greased 9 x 13-inch cake pan, then top with streusel.
  • Make the streusel first, then let it sit and hydrate while you make the cake batter. The streusel will be the consistency of thick cookie dough.
  • Break the streusel into big chunks. You’re not going for little bits here; most of the crumbs should be roughly about 1/2″ pieces.
  • No sour cream? Just substitute plain (non-Greek) yogurt.

piece of sour cream coffee crumb cake on plate with coffee cup

Variations

You can make this a berry cake if you’d like. To make a blueberry crumb cake, fold one heaping cup of blueberries into the cake batter, and proceed.

Nuts should be layered in between the cake and the streusel for the best result. Use small pieces of pecans or nuts, and lightly dust with cinnamon before topping with the brown sugar streusel.

Did you make this cake? Tell us about it!

piece of sour cream coffee crumb cake on plate with coffee cup

piece of sour cream coffee crumb cake on plate with coffee cup
Print Recipe

Sour Cream Crumb Cake

Tender vanilla cake topped with chunky, buttery cinnamon brown sugar streusel. A perfect mix of crumb cake and coffee cake.
Prep Time20 mins
Cook Time40 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Keywords:: apple cake, breakfast, coffee cake, crumb buns, dessert, new jersey, sour cream, streusel
Servings: 1 9" x 13" cake

Ingredients

For the Crumb Topping

  • 2 1/2 sticks (10 ounces) unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cups light brown sugar
  • 2 teaspoons cinnamon
  • 3/4 teaspoon kosher salt
  • 4 cups cake flour
  • powdered sugar (for dusting)

For the Cake

  • 1 stick (4 ounces) unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup sour cream

Instructions

For the Crumb Topping

  • Melt the butter and combine in a large mixing bowl with the sugar, brown sugar, cinnamon, and salt. Stir in the cake flour one cup a a time, until the mixture forms a cohesive dough, like a very thick cookie dough. Set aside.

For the Cake and to Finish

  • Preheat the oven to 350°F and grease a 9" x 13" cake pan.
  • Combine the flour, baking powder, baking soda, and salt and set aside.
  • In the bowl of an electric mixer, beat together the sugar and softened butter until fluffy. Add the eggs and beat until lightened and smooth. Scrape the bowl to make sure everything is well mixed.
  • Add the flour mixture alternately with the sour cream (flour/sour cream/flour), mixing on low with each addition, just until combined.
  • Spread the cake batter evenly in the cake pan. Top with the streusel crumbs, breaking it into roughly 1/2" chunks.
  • Bake for 40 to 45 minutes, until a cake tester comes clean in the center. Cool fully. Dust with powdered sugar and cut into squares to serve.

Filed Under: Breakfast, Dessert + Baking, Easy, Recipes Tagged With: breakfast, brunch, cake, coffee cake, crumb cake, streusel

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Reader Interactions

Comments

  1. Patricia W. says

    January 7, 2021 at 6:25 pm

    5 stars
    Delicious and even better the next day.

    Reply
  2. Beth says

    January 7, 2021 at 9:54 pm

    This looks fantastic. A perfect cake. Can’t wait to make it!

    Reply
  3. Liza says

    January 8, 2021 at 9:40 am

    5 stars
    I made this first cake thing this morning and now we can’t stop eating it. The crumbles taste great 🙂 Question: Do you have to use cake flour for this, or can I substitute all-purpose flour next time? Luckily I had cake flour, but don’t always have it around. Thanks!

    Reply
    • Unpeeled says

      January 8, 2021 at 9:48 am

      Hi, Liza! Thanks and great question. The answer is yes, I would use cake flour. The cake flour for the crumbs makes sure that they are tender and don’t get dry. All-purpose flour has a higher protein content and will make the crumbs a little tougher. If you don’t have cake flour, you can make your own: For every cup of all-purpose flour, remove 2 tablespoons and replace it with cornstarch. Mix well before adding to any liquid.

      Reply
  4. Kristina says

    March 12, 2021 at 2:12 pm

    5 stars
    OMG this is addictive. Thank you for this recipe!!

    Reply

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