Sour cream coffee cake with crumb topping is easy to make and absolutely delicious. This crumb coffee cake has a delicious cinnamon sugar crumb topping and uses simple ingredients.
Homemade loaf coffee cake is perfect for any breakfast or brunch with a cup of coffee. Fold in whatever type of fruit you prefer or leave it out for this moist coffee cake.
I really wish you could smell and taste this delicious coffee cake right now! Oh, it smells amazing! One of my mom’s best desserts was this easy to make coffee cake recipe.
Why this recipe works
- Simple to make with easy to find ingredients!
- Perfect cake recipe for any breakfast, brunch or potluck.
- Fold in whatever type of fruit you prefer. Use wild blueberries or chopped apples when they are in season.
What you’ll need
- Butter – With all of our baking recipes, we always use unsalted butter so you can control the amount of salt in your recipes.
- Sugar – Cream together the butter and sugar until fluffy for this cake.
- Eggs – Always let them warm up to room temperature for any baking recipe.
- Flour – Use all-purpose or cake flour for this cake recipe. Sift it to make sure your there are no lumps in your batter. (Use a flour sifter or a metal strainer and tap it against your hand over a bowl.)
Fold in whatever type of fruit you prefer to the batter of this easy coffee cake. Cut up two apples (Macoun, Granny Smith, or Macintosh) into small pieces and toss with a little cinnamon (maybe 1 teaspoon) and add to your cake batter.
You’ll need a few loaf pans. Order them here if you need. (These are my favorite that are made by USA pans)
These paper loaf pan liners are amazing! No need for spraying cooking spray on your pans. Just plop them into your loaf pans and you’ll easily remove the coffee cakes, banana bread, pumpkin bread and any yeast bread you bake.
How to make Crumb Coffee Cake
Cream together butter & sugar- Cream together the sugar and butter. Be sure and scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add vanilla, eggs, and sour cream- Add the vanilla, eggs, and sour cream.
Incorporate the dry ingredients- Add half of the flour and combine. Add the remaining flour and baking powder and mix until combined.
Divide batter into loaf pans- Divide the batter evenly between three lined loaf pans.
Add streusel topping- Spread the streusel topping evenly over the coffee cake batter.
Bake for about 60 minutes- Place the loaf pans onto a half sheet pan lined with parchment paper. Place the cakes into a preheated 350 degree F oven and bake for 60 minutes.
Test the cakes- They are done when a toothpick inserted into the center of the cakes comes out clean. Let cool for 20 minutes before removing from loaf pans.
How to make crumb topping
Simply add the ingredients to a bowl and press together with your fingers to combine. Add the desired amount of cinnamon to your liking.
I use a lot of spatulas in my kitchen on a weekly basis! They are great for scraping sour cream or buttermilk out of the Pyrex or Anchor glass measuring cups. And the mini spatulas are great for getting jam out of the jar for my Raspberry Oatmeal Bars!
Coffee cake is a moist cake that is topped with a cinnamon crumb topping and often served for breakfast or brunch along with coffee.
ThermoWorks makes some the most incredible thermometers and spatulas. I love that I can put the spatulas right in the dishwasher to clean.
More Baking recipes
- Lemon Pound Cake
- Banana Bread
- Strawberry Shortcake
- Red Velvet Marble Cake
- Blueberry Muffins
- Banana Muffins
- Chewy Brownies
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Sour Cream Coffee Cake
Ingredients
Sour Cream Coffee Cake
- 2 cups granulated sugar
- ½ cup (1 stick) unsalted butter softened
- 4 large eggs, room temperature
- 1 ¼ cups full-fat sour cream
- 4 cups all-purpose or cake flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Streusel toppping
- ½ cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
Streusel Topping
- In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.
Sour Cream Coffee Cake
- Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
- In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
- Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
- Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
- Fold in the blueberries.
- Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
- Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool for 20 minutes before slicing.
Recipe Notes
You do not need to add fruit if you do not wish. Fold in whatever type of fruit you prefer or leave it out. Add a bit more cinnamon to the recipe to make a darker streusel topping.
Nutrition
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Linda says
Great Recipe I did not have any fruit handy and made up some homemade chai seasoning to compensate and put that into crumb topping instead of plain Cinnamon. I followed everything else the same. For Jessica your recipe will work with a sheet pan 11 in x 15 in x 2 in. Wilton. I had another recipe for Pumpkin Coffee Cake, and this was pretty much the same set up. I did not have 3 loaf pans, so I tried this. Oven 350 deg, Spray the pan with Pam for Baking, pour half the batter in and spread with butter knife don’t worry about it sliding around due to spray you’ll get the hang of it. It will be about a 1/4 to 1/2 in thick. Top with some Crumb and then take the rest of batter and dap it around in even spoonful’s and spread out with butter knife again gently and top with remaining Crumb. bake for 35 min!! mine was perfect when stuck with a toothpick. I’m thinking it will serve several people depending on square size. Perfect for Thanksgiving or Christmas Morning! I hope this helps some of your reviewers and you…!!
Jessica Robinson says
Glad to hear you enjoyed this cake and baked in on a half sheet pan! They also sell high side sheet pans which will work. You can also add nuts or different things to the crumb topping.
Vivian says
Can I use a bundt pan for this recipe?
Jessica Robinson says
Vivian,
The only problem that you would have with this is your crumb topping would either be on the bottom or the top. You could try and put it on the bottom of the pan before pouring in the cake batter, however it might burn. You’d have to give it a try. There are some people who have made this in a 9×13-inch baking pan. You obviously would need to keep an eye on it and potentially adjust the baking time.
Melanie Franceschi says
What size are the loaf pans in this receipe? Can I use the mini pans?
Jessica Robinson says
Melanie,
I always use a 9×5 inch loaf pan. But, you’re welcome to use a different size. You’ll just need to adjust the baking time if you use mini pans.
Diana says
How long can it be frozen? Also is anything else needed after thawed? Or can it be reheated, if so, what temp and how long?
Jessica Robinson says
Diana,
You can freeze it for up to a few weeks. Just let thaw naturally on the kitchen counter. You can slice it once it’s thawed and microwave a slice for about 20-30 seconds to warm up. (if that’s what you prefer)
ROBERT MCELROY says
where can i get those loaf pan liners
Jessica Robinson says
Robert,
There is a link to the loaf pan liners within the body of this post. They are available on Amazon.
Louise Holmes says
Can you use frozen blueberries and peaches
Jessica Robinson says
Louise,
Of course you can use frozen blueberries and peaches. You’re welcome to use any type of fruit you want.. Do not thaw the fruit before adding it to the batter!
Vanessa says
Thanks for sharing! Does it keep long?
Jessica Robinson says
Vanessa,
It’s a great cake for days!
Suzanne says
This looks so good ! What a perfect classic to have ready for a brunch!
Jessica Robinson says
Thanks so much Suzanne!
Jeffrey Rivera says
Hi Jessica;
The picture and recipe looks delicious from the moment I saw it. Thanks for sharing the recipe. QUESTION: Can I bake it using “petite loaf baking cups”(about 3 inches x 2 inches mini loaf pan liners) and if so how long should I bake them? Thank you Jessica.
Jessica Robinson says
Hi Jeffrey!
Yes, this is a great cake recipe. You’re welcome to bake it in smaller pans. Just use the same oven temperature and use a toothpick when inserted comes out clean. I would estimate on possibly 30 to 35 minutes. It might be even less baking time- But again. Test with a toothpick.
Jeffrey Rivera says
Thank you so much for the info. I might try making it tomorrow.
Alisa says
So this recipe makes 3 loaves, is that correct?
If I wanted to just make 1, could I use 1/3 of each of the ingredients?
Thanks.
Jessica Robinson says
Yes Alisa! It makes 2 loaves. I’ve had some readers make it in a 9×13-inch cake pan too. But remember, it’s freezer friendly! Or you can divide the recipe and make one loaf.
Dana says
So, is this recipe for 2 loaves or 3 loaves? The amount of batter seems like enough for 2 loaves, but your directions say to put batter in 3 pans?
Jessica Robinson says
Dana,
This recipe makes 3 (9×5-inch) loaf pans of coffee cake. You can make 2 loaves if your cake pans are larger. Please let us know if you have other questions or need help.