Sour Cream Coffee Cake with Crumb Topping

Sour Cream Coffee Cake with Crumb Topping

I don’t make desserts or sweets very often. When I do the kids think it is such a special treat. I am not a baker. Cooking and baking are two totally different things. With baking your measurements have to be precise otherwise the science of having a cake raise or hold together as it bakes will not happen. With cooking you can pour things and dump things together until it tastes good to you and serve it. Not true with baking.

I found this recipe for Go Big Crumb or Go Home from Living (click for link to site for original recipe) on Pinterest. I had been looking for an old-fashioned coffee cake with lots of crumb topping. To me that it the best part of eating a coffee cake, all the sweet, crunchy topping.


This was an over-the-moon hit! The family loved the cake and the toppings. After two days there was not a crumb left in the pan. I had to hide a piece for myself for breakfast the second day!

The thick layer of toppings is awesome! I thought the proportions on the ingredients was all wrong but it really works.


Crumb Topping:

  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups unbleached all-purpose flour (8 1/2 ounces)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder


Crumb Mixture:

  1. In a bowl, mix together the flour, sugar, salt and cinnamon.
  2. Make a well in the center of the mixture and set aside.
  3. Melt the butter. Stir the vanilla and almond extracts into the butter.
  4. Pour the butter mixture slowly over the flour mixture. Mix with a fork.
  5. Mix until crumbs are formed into pieces about 1/2″ in size. Some may be smaller or bigger but the majority of the pieces should be about 1/2″ in size.


  1. Coat a 13″x 9″ pan with non-stick spray.
  2. In a bowl stir together the flour, baking soda, salt and baking powder.
  3. In a second bowl, cream the butter and sugar together with an electric mixer on high-speed until light and fluffy.
  4. Add eggs, one at a time, beating after each addition until well blended.
  5. Beat in the vanilla and sour cream until well combined.
  6. Add flour mixture to the sour cream mixture and beat on low until just combined, do not over mix.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter completely.
  8. Bake or 30-35 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are light golden brown and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan set on a wire rack. Dust with confectioners’ sugar, if desired.

4 Comments Add yours

  1. Gouchis Girl says:

    Looks so yummy! I think when it comes to these type of desserts the topping is my favorite part 😉 I created a microwave apple crumble recipe and I think I could have eaten just the topping lol 😉 Nice job 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I agree I could just eat the top (and usually snack on a bit of the crumble before I bake it too)!

      Liked by 1 person

  2. Noelle says:

    What heat temperature did you cook this at?

    Liked by 1 person

    1. koolaidmoms says:

      Oops! 350 degrees. I will update. Thank you so much.


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