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.
Nutrition (may vary depending on ingredients and amounts used)
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