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So I don’t know about you, but I’m a huge crumb cake fan. The cake is good, but the crumb is just amazing. Oh and let’s not forget the powdered sugar. I can remember eating this at least once a week when I was a kid. I didn’t complain for ice cream or cookies whenever this was in the house.
Crumb cake is definitely a childhood favorite. Not only is it easy to make, but it’s also easy to eat. 🙂 As I type this up I’m wishing I had a piece right now. Unfortunately it didn’t last too long in this house. Usually I’ll just nibble recipes I try just to get a taste, but this I couldn’t help eating two pieces. That’s what a gym membership is for right? Let’s not comment on the hours I spent on the treadmill working this off. Instead let’s talk about the butter.. Yes. Use GOOD butter. This cake took one block of the most amazing butter in the world. Not only is Kerrygold butter amazing just plain on toast, but for baking I find it’s the best.
Okay I’m positive you’ll want to make this, so I’ll tell you how!
I slightly adapted the ingredients which are labeled in bold with the adaption made.’
Sour Cream Coffee Cake
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- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1/8 cup brown sugar packed
- 1/2 cup butter unsalted, softened
- 1 cup sour cream
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 cup butter softened
- 1/4 cup sugar packed
- 1/2 cup light brown sugar
- Preheat oven to 350 degrees F.
- In a large bowl cream the butter and sugar until fluffy.
- Add the eggs, sour cream, and vanilla.
- Sift together the flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet ingredients until combined.
- Pour cake batter into the desired baking dish, we use a springform pan.
- In a separate bowl mix together the topping ingredients.
- Top batter with crumb topping
- Bake for 35 minutes or until a toothpick inserted into the cake comes out clean.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
I love crumb cake…it’s the best in the morning warm with a hot cup of coffee. This sounds yummy!
ooooh!! this with a cup of tea….mmmmh!! MY favourite:)
Love it, thanks for sharing the recipe, going to try it minus the eggs, will use apple sauce instead.
I LOVE crumb cake, especially with a hot cup of coffee. Your version looks incredible!!
I always liked the Dolly Madison crumb cakes as a kid, but never had a homemade one. I would love to make this recipe with some gluten free baking mix. I have to stay away from flour. The picture of the Chocolate Ganache Mouse cake looks even better though and I’m going to visit that recipe too. I live how America’s Test Kitchen makes every recipe foolproof. I always watch in HD on my DISH Network employee service because I record on my DVR. I need good quality signal to make it look good on my big screen and DISH always comes through for me. PBS on antenna doesn’t look very good consistently where I live in Denver.
Looks yummy. I’ll have to try and make this. My husband LOVES these kinds of cakes.
This looks heavenly delicious. Thanks for sharing the recipe. I’m going to try it out this weekend.
– kitchens enthusiast
This recipe is one of the better recipes out there, especially when it comes to the crumb size.
One of the best New York-Style Crumb Cakes my family has been enjoying for years comes from Crumb Cake Creations! They’re actually a New Jersey based bakery which ships throughout the US. I’ve yet to find a crumb cake with larger crumbs than these. Plus, they have a ton of varieties aside from the typical crumb cake you’d expect. Carrot, blueberry jam, red velvet, and pumpkin are just a few of the ones I’ve seen. My favorite happens to be Pumpkin Crumb Cake.
Check them out in time for Easter – you wont be disappointed.
I have some Kerrygold butter right now and I couldn’t decide what to use it for! It looks like I clicked on the right recipe!
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Just one thing, you fail to mention the size of the pan you use. Is it a 9″ spring form, a 10″ spring form? Also can you sub the size of the pan? Can you use a 13×9, an 8″ square or round???
We used a standard 8×8 pan, you could use another pan but it won’t have as much height in a larger pan.