Classic coffee cake with sour cream and extra cinnamon crumb topping. It’s moist, bouncy, and easy to make with an optional, but highly recommended creamy vanilla drizzle.
For the Cinnamon Crumble
- 6 TBSP (85 g) Cold Salted Butter, cut into small cubes
- 2/3 C (135 g) Light Brown Sugar
- 3/4 C (100 g) All Purpose Flour
- 2 tsp Cinnamon
For the Cake Batter
- 1/2 C (113 g) Salted Butter, at room temperature
- 3/4 C (150 g) Granulated Sugar
- 2 tsp Vanilla Bean Paste, or pur vanilla extract
- 2 Lg Eggs, at room temperature
- 1/2 C (125 g) Full Fat Sour Cream, at room temperature
- 1 1/3 C (165 g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
For the Vanilla Icing
- 1/2 C Powdered Sugar
- 1/4 C Heavy Cream
- 1 tsp Vanilla Bean Paste or Pure Vanilla Extract
For the Crumble
In a medium mixing bowl, add the brown sugar, flour, and cinnamon. Whisk to combine. Cut the cold butter into small cubes, then use a pastry cutter or your fingertips to “cut” the butter into the sugar/flour mixture. You want to keep the butter as cold as possible, and get it to pea-sized crumbles.
Once incorporated, pop it into the fridge to keep it cold until you’re ready to use it.
For the Cake
Preheat the oven to 350 degrees F and line an 8 inch square baking pan with parchment paper. Leave an overhang of parchment so that you can easily lift the cake from the pan for slicing and serving.
In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar for 5 minutes, until light and crumbly. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and one egg at a time, mixing for 2 minutes after adding each egg to ensure they are fully incorporated and to whip air into the egg whites.
Add the sour cream and mix until combined. Add the dry ingredients and mix until just combined with a few streaks of flour remaining.
Do a final mix with a rubber spatula to incorporate the remaining flour and prevent over mixing.
Add half of the cake batter to the prepared pan and use an offset spatula to spread it into an even layer. The batter will be thick, but will seem like a thin layer, that’s ok. Add half of the cinnamon crumb mixture and spread into an even layer using your fingertips.
Spreading the second layer of cake batter will be a little more difficult to do without disrupting the crumble. I like to use a cookie scoop to plop the cake batter all over the top instead of just pouring it all into the middle. It makes it SO much easier to spread. Do that, then add the remaining crumb topping and bake at 350 for 38-40 minutes, or until a toothpick comes out clean.
Let cool while you make the vanilla icing.
For the Vanilla Icing
- In a small bowl, whisk together all of the ingredients. Drizzle over the cooled cake, slice, and serve. I like to cut the cake into either 8 large, or 16 small slices.
Keywords: classic coffee cake, sour cream coffee cake, cinnamon crumb cake