Bakery Style Crumb Cake with Sour Cream
A delicious crumb cake featuring a tender sour cream batter topped with a crunchy cinnamon streusel, perfect for breakfast or dessert.
Ingredients
Crumb Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg (at room temperature)
- 3/4 cup sour cream (at room temperature)
- 1/4 cup milk (at room temperature)
For Dusting
- Powdered sugar (confectioners’ sugar) (for dusting)
Instructions
- Preheat oven to 325°F (160°C). Line an 8-inch square pan with parchment and spray lightly.
- Mix flour, brown sugar, granulated sugar, cinnamon, and salt; add melted butter and combine until large crumbs form. Chill topping.
- Whisk together flour, baking powder, baking soda, and salt. Beat butter, sugar, and vanilla until fluffy. Mix in egg. Alternate adding flour mixture and sour cream mixture to batter.
- Pour batter into pan, smooth, then sprinkle with crumb topping. Bake for 45 minutes until golden and a toothpick comes out clean.
- Cool completely on a wire rack. Cut into squares and dust with powdered sugar before serving.
Notes
Chill the crumb topping before baking for best texture.