There’s something undeniably comforting about a Sour Cream Crumb Cake Recipe. The soft, buttery cake paired with a generous layer of sweet, cinnamon-spiced crumbs is a combination that never fails to delight. Whether you enjoy it with your morning coffee, serving it as an afternoon snack, or bringing it to a gathering, this cake is always a crowd-pleaser.
If you love homemade baked goods that are simple yet incredibly satisfying, this Sour Cream Crumb Cake Recipe is one you’ll want to bookmark. It’s easy to make, filled with warm flavors, and boasts a perfectly tender crumb—thanks to the star ingredient: sour cream!
Amazing Sour Cream Crumb Cake
Amazing Sour Cream Crumb Cake
Years ago I shared a Bisquick Coffee Cake that has been a favorite for years. My sister and I made that recipe a lot when we were roommates. However, that cake has officially met its match. Haha. The crunchy filling in this dense Sour Cream Crumb Cake is perfection, friends!
I had to share this hysterical statement I read earlier this week:
The more you weigh,
the harder you are to kidnap.
Stay Safe. Eat Cake.
Ha! So, that’s my justification. What’s yours? I hope you enjoy this recipe as much as we do. Enjoy!
Why You’ll Love This Recipe
This Sour Cream Crumb Cake Recipe is a must-try for several reasons:
- Moist and Tender Texture – The sour cream adds richness and keeps the cake ultra-soft.
- Buttery Cinnamon Crumb Topping – A thick, crunchy topping that melts in your mouth.
- Perfect for Any Time of Day – Enjoy it as a breakfast treat, dessert, or snack.
- Great for Sharing – This cake is ideal for brunches, potlucks, or gifting to friends and family.
The Magic of Sour Cream in Baking
If you’ve never baked with sour cream before, you’re in for a treat! This simple ingredient does wonders for cakes and muffins. It adds moisture without thinning the batter, resulting in a soft and tender texture. Plus, the slight tang balances the sweetness, making the cake even more flavorful.
Using sour cream in this Sour Cream Crumb Cake Recipe ensures that every bite is melt-in-your-mouth delicious. So, even if you’re skeptical, trust me—this is the secret to bakery-quality crumb cake at home!
The Origin of Crumb Cake
Crumb cake has deep roots in German baking traditions, where it’s known as Streuselkuchen. Over time, it made its way to American kitchens, particularly in New York and New Jersey, where it became a breakfast and dessert staple. Unlike coffee cake, which has a lighter streusel topping, crumb cake is defined by its thick, chunky crumb layer—arguably the best part!
This Sour Cream Crumb Cake Recipe stays true to the classic while adding a creamy richness that takes it to the next level.
The Perfect Pairing: When to Serve Sour Cream Crumb Cake
One of the best things about this cake is its versatility. Here are some of the best ways to enjoy it:
- With a hot cup of coffee or tea – A warm slice in the morning makes any day better.
- As an after-dinner dessert – Serve with a scoop of vanilla ice cream for an indulgent treat.
- At brunch gatherings – Impress your guests with this homemade classic.
- Special occasions – Whether it’s a holiday or just because, this cake always hits the spot.
Tips for the Best Sour Cream Crumb Cake
Baking the perfect crumb cake is easy, but a few tips will help ensure success:
- Use full-fat sour cream – This adds richness and moisture to the cake. Low-fat or substitutes won’t have the same effect.
- Don’t overmix the batter – Light, tender crumbs depend on gentle mixing. Stir just until combined.
- Chill the crumb topping – Letting the topping rest in the fridge before baking helps it hold its shape and texture.
- Bake until golden – The cake should be golden brown on top, and a toothpick inserted in the center will come out clean.
- Let it cool before slicing – This allows the crumb layer to set, giving you perfect slices every time.
Crumb Cake vs. Coffee Cake: What’s the Difference?
While “crumb cake” and “coffee cake” are often used interchangeably, they’re a little different. The main distinction lies in the topping:
- Crumb Cake: Features a thick, buttery crumb topping that is as substantial as the cake itself.
- Coffee Cake: Has a lighter streusel topping, often with a swirl of cinnamon or nuts throughout the cake.
Both are delicious, but if you love that rich, buttery crumb topping, this Sour Cream Crumb Cake Recipe is the way to go!
How to Store and Freeze Sour Cream Crumb Cake
Baked goods are best enjoyed fresh, but you can store this cake for later.
- At room temperature: Store in an airtight container for up to 3 days.
- In the fridge: Store in an airtight container for up to a week. Let it come to room temperature before serving.
- In the freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe container. It will stay fresh for up to 3 months.
To enjoy frozen slices, thaw them at room temperature or warm them up in the microwave for a few seconds.
No matter when you serve it, you can bet there won’t be any leftovers!
Sour Cream Crumb Cake Recipe
Ingredients
- 1/4 cup light brown sugar
- 1 cup plus 2 Tbsp. granulated sugar divided
- 3/4 cup walnuts chopped
- 1 tsp. cinnamon
- 2 1/4 cups Bisquick® All-Purpose Baking Mix
- 1/2 cup plus 2 Tbsp. butter softened
- 2 large eggs
- 3/4 cup sour cream
Instructions
- Preheat oven to 350.
- Line the bottom of a 9-inch cake pan with parchment or wax paper, optional. Spray pan with non-stick cooking spray.
- Mix brown sugar, 2 tablespoons sugar, walnuts and cinnamon together in a small bowl. Reserve 3/4 cup for filling. Add 1/4 cup Bisquick and 2 tablespoons butter. Stir until mixture forms coarse crumbs. Set Aside.
- Combine butter and sugar in a large bowl until well-blended. Stir in eggs and sour cream until well-blended. Stir in Bisquick until just mixed. Spread 1/2 of batter into prepared pan. Sprinkle with reserved filling. Top with dollops of remaining cake batter; smooth using a spatula. Sprinkle with crumbled streusel.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool 15 minutes in pan. Run a knife around the outside edge of the cake and invert onto a plate. Invert again onto a cooling rack, optional. Eat warm or at room temperature.
If you love homemade, bakery-style treats, this Sour Cream Crumb Cake Recipe is a must-bake. With its moist, flavorful cake and buttery, cinnamon-spiced topping, it’s everything you want in a crumb cake and more.
Whether you’re sharing it with family or savoring a slice with your morning coffee, this cake is guaranteed to bring a little extra joy to your day. Give it a try—you won’t regret it!
Eat More Cake!
Kelli M. Riebesehl says
The coffee cake looks so yummy! I can hardly wait to try it, I came to see about your blogging posts for the link party but instead found a great blog. How lucky am I! Thanks for such a great visit. Hopefully you’ll visit me at http://www.shootingstarsandlittletoycars.com just to say hi there and check my blog out! Thanks and take care, Kelly.
somya says
This looks delicious. I’m going to try this today. Thanks for sharing.
Karen says
My mouth is watering by looking at the picture of this dish. Thanks for sharing.
Debbie says
I made this cake exactly as the recipe said and let me tell you it was absolutely DELICIOUS! My husband and I ate almost half of it as soon as it came out of the oven! I’m trying to save the rest for morning coffee. I will definitely make this again.
Kelly Rowe says
Hi Debbie! Thanks so much for letting me know you enjoyed it as much as we did! It is a delicious crumb cake. Have a lovely week. Hugs!!
Rene Perlich says
With this COVID-19 Quarantine, we’re biding our time baking things the we would not normally make. Well, I AM baking things since my husband doesn’t cook, but suffice it to say, we’re going to need to go on a diet once we’re let loose again. LOL
As for your coffeecake, I just popped it into the oven and now have to wait an excruciatingly long time (60 minutes plus cooling time) before I can taste this masterpiece. Too bad it’s 3:42 pm in the afternoon and we’ll probably need dinner, first, but then there’s ‘dessert’! 😀
All that said, I cannot attest to the taste right now, but I do have some recommendations re: how you have the recipe laid out. Please forgive if I step on any toes. Although I am a well-seasoned baker/cook, I find it awkward when all of the ingredients and measurements for a multi-part recipe are listed together under one heading and you have to go through the assembling to find out how much for each part. I had to read the recipe and compare it to the instructions multiple times to get the gist that the cake part of the recipe required only 2 cups of Bisquick. I had put in 2.25 cups…fortunately before I had added any other ingredients! Then came the filling and the topping. I ended up having to make more because it was hard to figure out how much for the filling vs the topping. I would highly recommend that the layout separate these three things with their proper measurements with the ingredients. 1) Cake 2) Filling 3) Topping. It would have made it so much easier to understand if it had been broken up like that, with each section having it’s own ingredients and measurements.
Nevertheless, I look forward to my half of this yummy-looking confection! <3 And I will update my results, too.
Rene Perlich says
Well…something went wrong. It overflowed while baking! I was very careful to use exact measurements, but my 9-inch round cake pan was not quite high enough. It’s about 1.75 inches tall and has no issues with a boxed cake mix (such as Dunkin Hines). I’m thinking that maybe I should have used my 2-inch tall x 9 inch square bake pan, instead, or a 13×9? Suggestions welcomed!
Anyway, the overflow made for some yummy pickings. We’ll have a slice of what was left in the pan for dessert tonight and I will review that in my comment section.
Rene Perlich says
DESLISH! It was very yummy, although missing about 1/3 of the total volume, so it wasn’t a high as what’s pictured in your example. I really, truly, don’t know why it overflowed. Never have had a coffeecake do that before. I’ve had them rise over the edge, but never down the other side and spreading around the cookie sheet like this one did. I will try this again sometime down the road and maybe use my 9×2″ square pan. Maybe the extra height will help keep things where they belong, but – nevertheless – this was a very yummy coffeecake. Can’t wait for morning when I can pair another serving with a cup of hot coffee. 😀
Debra Burd says
If you are looking for a coffee cake that is easy to prepare and satisfying for a morning treat this is your cake.
It was moist, the center crumble and the top of the cake blended perfectly giving each bite a satisfying crunch and sweetness. This may be my new favorite morning splurge.
I would advise you to allow two minutes of beating for each egg inclusion, or beat your eggs before you add them. I think that will make your cake the light delicious one my family and I experienced. Thank you for this fabulous easy creation.