Sour Cream Crumb Cake

I love crumb cake and found this recipe on Sally’s Baking Addiction and knew I wanted to make it. Now it doesn’t taste exactly like the classic crumb cake you are used to if you are from NJ, but it is still really delicious! It is a few steps, but it is still really easy to make. Recipe below.


1/3 cup packed dark or light brown sugar

1/2 cup all-purpose flour

1 and 1/2 teaspoons ground cinnamon

3 Tablespoons unsalted butter, cold and cubed


1 and 1/3 cups all-purpose flour 

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup full-fat sour cream, at room temperature

Vanilla Glaze

1/2 cup confectioners’ sugar, sifted

1/2 teaspoon vanilla extract

2 Tablespoons heavy cream or milk


1. Grease and lightly flour a round or square 8-inch pan. 

2. Make the streusel: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Set aside.

3.Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

4. With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick. Carefully spread half of the batter into the pan. Sprinkle with half of the streusel. Carefully spread the remaining half of the batter on top, then the remaining streusel. You need every last drop of batter to fill this pan. Do your best spreading it evenly.

5. Bake on 350 for around 30 minutes. (It took 45 minutes for mine)Allow cake to cool in the pan set on a wire rack for 20 minutes.

6. Make the glaze: Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve. 

It tastes more like a cinnamon streusel, but I don’t mind because it’s still really good. I was not good at making the crumbs so mine doesn’t have the crumb affect.