Cinnamon Crumb Coffee Cake

Mar 19

Written By Amelia

This sour cream cinnamon crumb coffee cake is soft, rich, and loaded with a thick crumb topping and gooey cinnamon swirl—THE perfect breakfast or dessert!

About This Cinnamon Crumb Coffee Cake

This sour cream cinnamon crumb coffee cake is everything you want in a classic coffee cake—soft, tender, and packed with flavor. The sour cream keeps the crumb incredibly moist, while the cinnamon swirl adds warmth and richness. Finished with a thick, buttery streusel, this 9x13 cake bakes up bakery-style with decently large slices that are perfect for sharing… or not….

Why You’ll Love

Ultra soft and moist from sour cream and oil
Thick, bakery-style crumb topping
Rich cinnamon swirl layered throughout
Easy to make in one pan
Perfect for breakfast, brunch, or dessert
Stays tender and delicious for days

Ingredients You’ll Need

All-purpose flour
Brown sugar and granulated sugar
Ground cinnamon
Unsalted butter
Eggs + egg yolk
Full-fat sour cream
Vanilla extract
Baking powder and baking soda
Kosher salt
Neutral oil (canola/vegetable/avocado)
Heavy cream or milk

How to Make

Start by making the crumb topping and cinnamon swirl. Mix the cake batter by creaming butter and sugar, then adding eggs, sour cream, oil, and vanilla before folding in dry ingredients. Layer half the batter in a 9x13 pan, swirl in the cinnamon mixture, then top with remaining batter and a thick layer of crumbs. Bake until golden and set, then cool before slicing.

Tips for Success

Use room temperature ingredients for a smooth batter
Do not overmix the batter to keep the cake tender
Refrigerate crumb topping briefly for larger chunks
Bake until just set—moist crumbs on a toothpick are ideal
Let the cake cool fully before slicing for clean pieces
Tent with foil if the top browns too quickly

Frequently Asked Questions

Can I make this ahead of time?
Yes, this cake stays moist for several days and can be made a day in advance.

How do I store crumb cake?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze crumb cake?
Yes, slice and wrap tightly, then freeze for up to 2 months.

Why is my crumb topping melting?
The butter may be too warm—chill the crumb mixture before baking for better texture.

Can I skip the cinnamon swirl?
You can, but why??!?

What to Serve With

Hot coffee or espresso
Fresh berries
Whipped cream
Vanilla ice cream for dessert

More Recipes You’ll Love

Cinnamon Coffee Cake with Crumb Topping

Yield: 12+

Author: Amelia is NOT a Chef

Prep time: 25 MinCook time: 55 MinTotal time: 1 H & 20 M

This sour cream cinnamon crumb coffee cake is soft, moist, and topped with a thick buttery streusel. Made in a 9x13 pan with a rich cinnamon swirl, it’s the perfect bakery-style coffee cake for breakfast, brunch, or dessert. Easy to make and stays tender for days!

Cook modePrevent screen from turning off

Ingredients

Thick Cinnamon Crumb Topping

2 cups all-purpose flour
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon ground cinnamon
¾ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, melted

Cinnamon Swirl

½ cup packed brown sugar
4 tablespoons melted butter
2½ teaspoons cinnamon
2 tablespoons heavy cream or milk
Pinch salt

Cake Batter

3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, very soft
1½ cups granulated sugar
3 large eggs + 1 egg yolk
1½ cups full-fat sour cream, room temperature
1 tablespoon vanilla extract
¼ cup neutral oil (canola/vegetable/avocado)

Instructions

Thick Cinnamon Crumb Topping

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment if desired.
In a large bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
Pour in the melted butter and stir until large crumbs form. Set aside.

Cinnamon Swirl

In a small bowl, mix together the brown sugar, melted butter, cinnamon, heavy cream, and salt until smooth. Set aside.

Coffee Cake

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then add the egg yolk and mix until combined.
Mix in the sour cream, oil, and vanilla until smooth.
Add the dry ingredients and mix just until combined. Do not overmix.
Spread half of the batter evenly into the prepared pan.
Drizzle the cinnamon swirl over the batter and lightly swirl with a knife.
Add the remaining batter and gently spread to cover.
Sprinkle the crumb topping evenly over the top and lightly press it down.
Bake for 45–60 minutes, or until the crumb topping is golden and set and a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool in the pan for at least 45–60 minutes before slicing.