Sour Cream Coffee Cake with Crumb Topping

A slice of sour cream coffee cake with a crumb topping dusted with powdered sugar on a plate next to a cup of coffee.

Sour Cream Coffee Cake with Crumb Topping

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This sour cream coffee cake has a moist, buttery crumb, a gooey cinnamon swirl, and a thick layer of soft cinnamon crumb topping. It's a classic, New York bakery-style coffee cake, tested to get the balance of tender cake, cinnamon filling, and buttery crumbs just right. Cut yourself a thick slice and pour a big cup of coffee!

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Prep Time25

Cook Time1

Total Time1 25

Servings:

Author: Molly Thompson

INGREDIENTS

Crumb Topping

1 cup light brown sugar packed
1 teaspoon ground cinnamon
1 cup salted butter melted
2 cups all-purpose flour
1/4 cup cornstarch

Cinnamon Swirl

1/2 cup light brown sugar packed
1 1/2 teaspoons ground cinnamon
3 Tablespoons salted butter melted
3 Tablespoons all-purpose flour

Coffee Cake

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup salted butter softened to room temperature
1 cup granulated sugar
3 large eggs + 1 egg yolk room temperature
1 Tablespoon vanilla extract or vanilla bean paste
1/2 cup full-fat sour cream room temperature
Powdered sugar for dusting

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F. Line the bottom of a round 9-inch springform pan with parchment paper so you can easily remove the cake from the pan. Alternatively, directly grease the pan.
Make the crumb topping: Whisk the brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add the flour and cornstarch and mix until just combined. Make sure to add the flour last or the flour will absorb the butter before the sugars can and the mixture will be dry.
1 cup light brown sugar, 1 teaspoon ground cinnamon, 1 cup salted butter, 2 cups all-purpose flour, 1/4 cup cornstarch
Make the cinnamon swirl: In a small bowl, whisk together the brown sugar, cinnamon, melted butter, and flour.
1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, 3 Tablespoons salted butter, 3 Tablespoons all-purpose flour
Dry ingredients: For the cake, whisk together the flour and baking powder in a medium bowl.
2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder
Cream the butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, 2-3 minutes.
3/4 cup salted butter, 1 cup granulated sugar
Wet ingredients: Add the eggs, egg yolk, and vanilla and beat on medium-high speed until no yellow streaks remain and the batter is light and fluffy, another 2 minutes. With the mixture running on low, beat in the sour cream. Scrape down the sides and bottom of the bowl as needed. The mixture will be lumpy but will smooth out as you add the dry ingredients.
3 large eggs + 1 egg yolk, 1 Tablespoon vanilla extract, 1/2 cup full-fat sour cream
Combine the cake batter: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients until just combined. Be careful not to over-mix. The batter will be thick.
Layer the cake and crumb topping: pour just over half of the cake batter into the prepared baking pan and smooth it out in an even layer. Sprinkle the cinnamon swirl mixture on top. Spread the remaining cake batter over the swirl. Sprinkle the crumb mixture on top of the cake (there will be a lot).
Bake: Bake on the middle rack for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Begin checking it at 45 minutes and lightly tent with foil if the top is browning before the middle is set. Allow the cake to cool for 40-45 minutes before cutting. Dust with powdered sugar just before serving.
Powdered sugar

Notes

Tip: If you're using a springform pan, set it on a baking sheet in case any butter leaks.

Special Tools (affiliate): 9" cake pan | Whisk

Nutrition

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