This sour cream coffee cake with a buttery nut crumb topping is my new "go-to" breakfast cake. I mean, you have me at crumble. I love just about any cake or cobbler with a crumble topping. Plus the sour cream makes the cake extra moist. The cake is super easy to make.
Many years ago, I found this terrific coffee cake in a cookbook a family member gave me: The Candle Cafe Cookbook by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. I think it is the best coffee cake I have ever eaten.
Since I never followed a recipe exactly as it was written, this time was no different. All the recipes in the cookbook are vegan, but I wanted to use the "real stuff" instead of the vegan substitutes. I will give you my version and the vegan alternative so you can make it whichever way you prefer.
Cinnamon Crumb Coffee Cake
Cake Ingredients
- ½ cup butter, for vegan: 1 cup Spectrum Spread or other soy margarine
- 1 cup granulated sugar or turbinado sugar may be substituted in the same amount
- 2 eggs, for vegan: 1 tablespoon egg replacer dissolved in ¼ cup hot water
- 1-½ teaspoon vanilla
- 1 cup cake flour
- 1-½ cups oatmeal flour or make it yourself oatmeal ground into flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 cup sour cream, for vegan use vegan sour cream
Topping Ingredients
- 2 teaspoons cinnamon
- ¾ cup turbinado sugar
- ½ cup chopped pecans
- ½ cup chopped almonds
- ¼ cup melted butter
Recipe Instructions
-
Heat oven to 350F degrees.
-
Cream the sugar, eggs, butter and vanilla.
-
Add the dry ingredients and mix.
-
Add the milk and sour cream and mix until smooth. The batter will be quite thick.
Prepare the Topping
-
Mix all the topping ingredients (cinnamon, sugar, pecans, almonds and butter) until everything is thoroughly mixed and coated with butter.
Layer the Cake & Topping & Bake
-
Spray a 2-liter glass baking dish with Pam or baking oil (or and 8" x 10" cake pan) and pour half the batter into the pan.
-
Sprinkle ½ the topping mix onto the batter and follow that by the rest of the batter.
-
Sprinkle on the remaining topping mix.
-
Bake for 30-40 minutes until the cake springs back to touch or a toothpick inserted comes out clean.
Sour Cream Cinnamon Crumb Coffee Cake Recipe
Author: Recipe Idea Shop
Ingredients
Cake Ingredients
- ½ cup butter or for vegan: 1 cup Spectrum Spread or other soy margarine
- 1 cup turbinado sugar unrefined sugar
- 2 eggs or for vegan: 1 tablespoon egg replacer dissolved in ¼ cup hot water
- 1-½ teaspoon vanilla
- 1 cup cake flour
- 1-½ cups oatmeal ground into flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 cup sour cream for vegan: use vegan sour cream
Topping Ingredients
- 2 teaspoons cinnamon
- ¾ cup turbinado sugar
- ½ cup chopped pecans
- ½ cup chopped almonds
- ¼ cup melted butter
Instructions
Mix the Cake
- Heat oven to 350F degrees.
- Cream the sugar, eggs, butter and vanilla.
- Add the dry ingredients and mix.
- Add the milk and sour cream and mix until smooth. The batter will be quite thick.
Prepare the Topping
- Mix all the topping ingredients (cinnamon, sugar, pecans, almonds and butter) until everything is thoroughly mixed and coated with butter.
Layer the Cake & Topping & Bake
- Spray a 2-liter glass baking dish with Pam or baking oil (or and 8" x 10" cake pan) and pour half the batter into the pan.
- Sprinkle ½ the topping mix onto the batter and follow that by the rest of the batter.
- Sprinkle on the remaining topping mix.
- Bake for 30-40 minutes until the cake springs back to touch or a toothpick inserted comes out clean.
More Coffee Cakes To Try
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
