Delight in the heartwarming goodness of an old-fashioned sour cream crumb cake. This recipe embodies comfort in every bite, with the perfect balance of moist cake and crumbly streusel. It's topped off with a smooth vanilla glaze adding a final touch of sweetness.
Photos of Old-Fashioned Sour Cream Crumb Cake Recipe
This recipe uses everyday baking ingredients that you likely already have in your pantry. However, one ingredient that you might need to pick up from the supermarket is full fat sour cream. While low-fat or non-fat alternatives can be tempting, using full fat sour cream ensures a moist and tender crumb in your cake. So, keep this in mind when you're out shopping for ingredients.
Old-fashioned Sour Cream Crumb Cake Ingredients
Dark or light brown sugar: This is used in the streusel to give it a rich, molasses flavor. Dark brown sugar will result in a deeper, more complex flavor compared to light brown sugar.
All purpose flour: A versatile ingredient that provides the structure for both the cake and the streusel.
Ground cinnamon: Adds a warm, sweet-spicy flavor to the streusel.
Unsalted butter: Used in both the cake and streusel, it contributes to the rich, buttery taste and moist texture of the cake.
Baking powder and Baking soda: These are leavening agents that help the cake rise.
Granulated sugar: Sweetens the cake and also helps in browning.
Eggs: They provide structure, leavening, and richness to the cake.
Pure vanilla extract: Enhances the flavor of the cake and glaze.
Full fat sour cream: It adds moisture and creaminess to the cake, resulting in a tender crumb.
Confectioner’s sugar: Used in the glaze, it dissolves easily to create a smooth, sweet coating.
Heavy cream: It's used in the glaze to create a rich, creamy texture.
One reader, Krystyna Zepeda says:
This old-fashioned sour cream crumb cake recipe is a game-changer! The cake is moist, and the streusel topping adds a delightful crunch. The vanilla glaze is the perfect finishing touch. It's a hit with my family and friends. I highly recommend trying it out for a delightful treat!
Techniques Required for Making Sour Cream Crumb Cake
Preheat oven: Preheat the oven to 350 degrees F (177 degrees C). Grease and lightly flour an 8-inch round or square pan, or line it with parchment paper.
Prepare streusel: Combine brown sugar, flour, and cinnamon, then cut in the chilled butter until the mixture resembles pea-sized crumbs. Set aside.
Prepare cake batter: Whisk together the dry ingredients in a large bowl. Beat the butter until smooth and creamy, then add sugar and beat until creamed. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and sour cream. Then, beat in the dry ingredients until just combined.
Assemble the cake: Carefully spread half of the batter into the pan, sprinkle with half of the streusel, then spread the remaining batter on top and sprinkle with the remaining streusel.
Bake the cake: Bake for around 30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Prepare the glaze: Whisk all of the glaze ingredients together in a medium bowl.
Serve: Drizzle the glaze over the cake, then slice and serve.
Store leftovers: Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
How To Make Old-Fashioned Sour Cream Crumb Cake
Weekends can be extra sweet and flavorful with this sour cream crumb cake recipe. This dessert comes with a cinnamon streusel and vanilla glaze.
Serves:
Ingredients
For the Streusel:
- ⅓cupdark or light brown sugar,packed
- ½cupall purpose flour,spoon and leveled
- 1½tspground cinnamon
- 3tbspunsalted butter,cold and cubed
For the Cake:
- 1⅓cupsall purpose flour,spoon and leveled
- 1tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- ¾cupgranulated sugar
- 2large eggs,at room temperature
- 2tsppure vanilla extract
- ½cupfull fat sour cream,at room temperature
For the Vanilla Glaze:
- 1cupconfectioner’s sugar,sifted
- ½tsppure vanilla extract
- 2tbspheavy cream,or milk
Instructions
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Preheat oven to 350 degrees F (177 degrees C). Grease and lightly flour a round or square 8-inch pan. Or simply line with parchment paper.
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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.
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Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
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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.
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At 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.
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With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter.
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Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick.
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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.
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Bake for around 30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
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Allow cake to cool in the pan set on a wire rack for 20 minutes.
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Whisk all of the glaze ingredients together in a medium bowl. Drizzle over cake. Slice and serve.
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Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Nutrition
- Calories: 307.92kcal
- Fat: 14.35g
- Saturated Fat: 8.65g
- Trans Fat: 0.43g
- Monounsaturated Fat: 3.81g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 41.88g
- Fiber: 0.69g
- Sugar: 26.72g
- Protein: 3.40g
- Cholesterol: 67.38mg
- Sodium: 125.59mg
- Calcium: 58.00mg
- Potassium: 58.98mg
- Iron: 1.16mg
- Vitamin A: 129.50µg
- Vitamin C: 0.11mg
Technique Tip for Perfecting Your Sour Cream Crumb Cake
When making the streusel for this sour cream crumb cake, it's important to ensure the butter is chilled before you begin. This helps to create the perfect crumbly texture. If the butter is too warm, it will melt into the flour and sugar, resulting in a paste rather than a crumb. Also, when spreading the batter into the pan, do it gently to maintain the lightness of the cake. Overworking the batter can lead to a denser cake. Lastly, when testing the cake for doneness, insert the toothpick into a few different places in the cake to ensure it's cooked evenly.
Time-Saving Tips for Preparing Old-Fashioned Sour Cream Crumb Cake
Prep ahead: Measure and prepare all your ingredients before starting the recipe to streamline the process and avoid any last-minute scrambling.
Use a food processor: Use a food processor to quickly and evenly mix the streusel ingredients, saving time and effort compared to cutting in the butter by hand.
Room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature before starting to help them mix more easily and evenly into the batter.
Bake in advance: This cake can be baked in advance and stored in an airtight container, allowing you to prepare it ahead of time for convenience.
Substitute Ingredients For Old-Fashioned Sour Cream Crumb Cake Recipe
dark or light brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a suitable replacement for brown sugar in the streusel.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative, adding a nutty flavor and extra nutrients to the streusel and cake.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, providing a subtle coconut flavor to the streusel and cake.
full fat sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a lower-fat alternative, providing a creamy texture and tangy flavor to the cake.
confectioner’s sugar - Substitute with maple syrup: Maple syrup can be used to make a natural glaze, adding a rich sweetness and depth of flavor to the cake.
Presentation Ideas for a Delightful Sour Cream Crumb Cake
Elevate the plating: When presenting the crumb cake, consider using a decorative plate or a wooden board to add a touch of elegance to the overall presentation. This will create a visually appealing backdrop for the cake.
Garnish with fresh berries: Add a pop of color and freshness to the dish by garnishing the cake with a selection of fresh berries. This will not only enhance the visual appeal but also add a burst of flavor to each slice.
Incorporate edible flowers: Introduce a touch of sophistication by incorporating delicate edible flowers into the presentation. The vibrant colors and unique shapes of the flowers will add an artistic and refined element to the dish.
Dust with powdered sugar: Before serving, delicately dust the crumb cake with a light sprinkling of powdered sugar. This simple yet effective technique will add a touch of elegance and a hint of sweetness to the overall presentation.
Accompany with a dollop of whipped cream: Serve the crumb cake with a small dollop of freshly whipped cream on the side. This addition will provide a creamy and luxurious element to complement the rich flavors of the cake.
Create a drizzle design: Use a piping bag to create an artistic drizzle pattern on the plate using the vanilla glaze. This decorative touch will showcase precision and attention to detail in the presentation.
Add a sprig of mint: Introduce a subtle hint of freshness by garnishing the plate with a small sprig of mint. The aromatic fragrance and vibrant green color will enhance the overall visual appeal of the dish.
Serve on individual dessert plates: Present the crumb cake on individual dessert plates for a personalized touch. This will elevate the dining experience and showcase attention to detail in the plating.
Essential Tools for Making Old-Fashioned Sour Cream Crumb Cake
- Oven: You will need an oven to bake the sour cream crumb cake.
- 8-inch pan: A round or square 8-inch pan is required to bake the cake. You can also line it with parchment paper.
- Pastry blender or two forks: These are used to cut in the chilled butter when making the streusel for the cake.
- Handheld or stand mixer: A mixer is needed to beat the butter, sugar, eggs, and other ingredients for the cake batter.
- Rubber spatula: This is used to scrape down the sides and bottom of the bowl when mixing the cake batter.
- Wire rack: A wire rack is used to cool the cake after baking.
- Medium bowl: You will need a medium bowl to whisk together the brown sugar, flour, and cinnamon for the streusel, as well as to make the vanilla glaze.
- Large bowl: A large bowl is used to whisk together the dry ingredients for the cake batter.
- Measuring cups and spoons: These are essential for accurately measuring the ingredients for the cake and streusel.
- Whisk: A whisk is used to combine the ingredients for the vanilla glaze.
- Toothpick: A toothpick is used to test the doneness of the cake by inserting it into the center.
How To Store and Freeze Old-Fashioned Sour Cream Crumb Cake
- Allow the crumb cake to cool completely to room temperature. This will take about 2-3 hours.
- Once cooled, you can store the cake at room temperature for up to 3 days. Keep it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.
- For longer storage, you can keep the cake in the refrigerator for up to 5 days. Again, make sure it's wrapped tightly or stored in an airtight container to maintain its moisture and freshness.
- If you want to freeze the cake, follow these steps:
- Wrap the cooled cake tightly in plastic wrap, making sure no part of the cake is exposed to air.
- Place the wrapped cake in a freezer-safe container or a resealable freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents for easy reference.
- Freeze the crumb cake for up to 2-3 months.
- To thaw the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving, if desired.
- If you plan to freeze individual slices, wrap each slice tightly in plastic wrap and place them in a freezer-safe container or bag. This way, you can easily grab a slice whenever you want without having to thaw the entire cake.
How To Reheat Leftover Sour Cream Crumb Cake
To reheat leftover old-fashioned sour cream crumb cake, start by preheating your oven to 350°F (175°C). This temperature will ensure that the cake warms up evenly without drying out or becoming too crispy on the edges.
Place the leftover cake on a baking sheet lined with parchment paper or aluminum foil. If you have multiple slices, arrange them in a single layer, leaving some space between each piece to allow for even heating.
Loosely cover the cake with another sheet of aluminum foil. This will help prevent the streusel topping from burning or becoming too dark while the cake reheats.
Place the baking sheet in the preheated oven and allow the cake to warm up for 10-15 minutes, depending on the size of the slices and the amount of cake you're reheating. Check the cake after 10 minutes to gauge its progress.
For a quicker reheating method, you can use a microwave. Place a single slice of cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough after the initial time, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can become rubbery or tough.
If you want to restore some of the moisture to the leftover cake, try adding a damp paper towel to the baking sheet or microwave-safe plate. The steam generated from the towel will help soften the cake and prevent it from drying out during the reheating process.
For a crispy streusel topping, you can remove the aluminum foil cover during the last 2-3 minutes of reheating in the oven. This will allow the topping to crisp up slightly without burning.
Once the cake is heated through, let it cool for a minute or two before serving. If desired, you can refresh the vanilla glaze by drizzling a small amount over the warm cake slices.
Random Fact about Old-Fashioned Sour Cream Crumb Cake
The old-fashioned sour cream crumb cake recipe is a classic dessert that has been enjoyed for generations. It's a versatile treat that can be served for breakfast, brunch, or as a dessert. Sour cream is a key ingredient in this recipe, adding moisture and a slight tang to the cake. The streusel topping provides a delightful crunch and burst of cinnamon flavor. This cake pairs perfectly with a hot cup of coffee or tea. It's a timeless recipe that's sure to become a favorite in any household.
Is Making Sour Cream Crumb Cake at Home Cost-Effective?
This sour cream crumb cake recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields a delicious and satisfying dessert. The approximate cost for a household of 4 people is around $10-15, making it an affordable treat. The cake's rich flavor and moist texture make it a delightful addition to any meal or gathering. I would rate this recipe a solid 9 out of 10 for its simplicity, affordability, and delectable taste.
Is This Sour Cream Crumb Cake Healthy or Unhealthy?
This old-fashioned sour cream crumb cake recipe, while delicious, is not particularly healthy. The cake contains a significant amount of butter, sugar, and refined flour, which are high in calories and low in nutrients. The sour cream adds some protein and calcium, but it also contributes to the overall fat content. Additionally, the streusel topping and vanilla glaze further increase the sugar and fat content of the cake.
To make this recipe healthier, consider the following suggestions:
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar in the cake batter and streusel topping, or use a natural sweetener like honey or maple syrup
- Use low-fat or non-fat sour cream to decrease the fat content
- Replace some of the butter with unsweetened applesauce or mashed bananas to reduce the fat and add moisture
- Incorporate fresh or frozen berries into the cake batter for added flavor, fiber, and antioxidants
- Skip the vanilla glaze or use a light drizzle of honey instead to minimize the added sugar
Editor's Opinion on This Classic Sour Cream Crumb Cake Recipe
This old-fashioned sour cream crumb cake recipe is a delightful blend of rich, moist cake and a buttery, cinnamon-infused streusel topping. The balance of flavors and textures creates a truly indulgent treat. The addition of sour cream lends a pleasant tanginess and moisture to the cake, while the vanilla glaze adds a touch of sweetness. The recipe's clear instructions make it accessible for both novice and experienced bakers. This classic dessert is perfect for any occasion and is sure to impress with its comforting, homemade taste.
Enhance Your Old-Fashioned Sour Cream Crumb Cake Recipe with These Unique Side Dishes:
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Why trust this Old-Fashioned Sour Cream Crumb Cake Recipe:
This recipe is a tried and true classic, featuring a perfect balance of sour cream and cinnamon in the streusel, creating a delightful texture and flavor. The use of vanilla extract and full fat sour cream ensures a rich and indulgent taste. The addition of a vanilla glaze adds a touch of sweetness and elegance to the cake. With a moist and tender crumb, this recipe guarantees a delectable treat for any occasion. Trust in the combination of quality ingredients and precise instructions to create a delectable crumb cake that will surely impress.
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