I originally published this recipe in 2015 and have since added new photos and a few more success tips. I’ve also made two small changes to the recipe, which are reflected in the printable recipe below. Cake for breakfast… well, don’t mind if I do! I’ve published quite a few coffee cake recipes over the years, and this is my go-to, absolute favorite sour cream version. I’ve made so many variations of this one over the years, including doubling the crumb so there’s more swirl INSIDE and ON TOP of the cake. That’s the version you’ll find in the printable recipe below. (Because what’s the point of crumb cake if it’s all cake and no crumb?! Double the crumb = double the fun!)
You Will Love This Cinnamon Crumb Coffee Cake
This cinnamon crumb coffee cake is the original and “plain” version of my raspberry almond crumb cake, cranberry Christmas cake, and blackberry cream cheese crumb cake. Another reader, Stacey, commented: “My family loved this recipe! I’ve made MANY sour cream coffee cake recipes over the years. This is by far THE BEST!! ★★★★★”
Key Ingredients (Especially Sour Cream!)
Brown Sugar: Moist brown sugar is the key to a crumb topping that’s soft, not crunchy. Flour: All-purpose flour is sturdy enough to support the heavy crumb layer. I was tempted to use cake flour in the recipe to achieve an ultra-soft crumb, but found that all-purpose gave a more ideal texture for a breakfast cake. Cinnamon: We can’t have cinnamon crumb cake without it! Butter: You need cold butter for the streusel and room temperature butter for the cake. Cream the softened butter with sugar, which produces a wonderfully cakey texture. Baking Powder + Baking Soda: These leaveners help the cake rise. Salt: Flavor enhancer. Granulated Sugar: We’ll cream the butter + sugar together for the base of the cake batter. Eggs: Bind ingredients together, and make the cake tender and rich. Vanilla Extract: If you have homemade vanilla extract, use it! Sour Cream: The magic moist maker! Just like in this white cake, sour cream makes the cake incredibly moist and lush. Milk: Just a little to thin out the batter so you can spread it in the pan.
Make the Cinnamon Crumb Mixture First
Expect a Thick Coffee Cake Batter
Refrigerate the crumb mixture as you make the cake batter. The batter is rich and thick, and you need to divide it in half so you can layer in some of the cinnamon crumbs. The old version of the recipe created such a thick, heavy batter that it was difficult to divide and spread into the pan. By adding a little milk (just 2 Tablespoons!), the batter is much easier to divide and spread.
Texture: Tender, fluffy cake paired with a soft crumb topping. Each slice boasts a cinnamon-y ribbon running through the middle. Flavor: Classic coffee cake flavors of butter, brown sugar, and cinnamon. Ease: Prepare 1 mixture for both the cinnamon swirl and the crumb topping.
This coffee cake is delightful alongside a cup of coffee or tea (or a mimosa!). Make it for a birthday breakfast, a coffee catch-up with a friend, or a morning meeting—really any time you want to make the morning a little special. It’s always a favorite among these Easter brunch recipes, too! Use a pastry cutter to cut the cold butter into the other ingredients. You could also use 2 forks, or a food processor. Look how crumbly it gets: You need an 8-inch square pan for this recipe. See below for other size variations. Line it with lightly greased parchment paper so you can easily remove the cake from the pan as a whole, or just directly grease the pan. (Either way works.) Eyeball half of the cake batter and smooth it into the bottom of the greased pan. It does NOT have to be exact, nor perfect. Layer 1 cup (about half) of the cinnamon crumbs on top: Now spread the remaining batter on top. This can be tricky since you’re spreading thick batter on an unstable crumb foundation. Just do your best. Top with remaining crumbs: Bake, and then top with vanilla icing. The icing is optional, but always a fabulous (and pretty) finishing touch. You could even turn it into a delicious orange icing by replacing the milk with orange juice.
Cinnamon Crumb Coffee Cake Success Tips
I get this question a lot. 🙂 There is no coffee IN this cake! “Coffee cake” gets its name not because of the ingredients in the cake, but because it’s a breakfast cake to be enjoyed WITH coffee.
Variations & Different Pan Sizes
Add some extras! Try it as cranberry Christmas cake (with pecans) or raspberry almond crumb cake; or mix and match your favorite add-ins and flavors. Chocolate chips are always a good idea. (Fold 1 cup/180g into the cake batter.) Add a cream cheese layer, like in this blackberry cream cheese version. Bake in a 9×5-inch loaf pan—no changes to the ingredients; bake time is about 40 minutes. Bake it in a 9-inch round cake pan—no changes to the ingredients and bake time. Bake in a 9×13-inch pan—see recipe Notes for exact instructions/ingredient amounts. My team and I tested a few versions of this larger size, so use the precise amounts in the Notes below. This is a wonderful size if you’re feeding a crowd:
