{"id":20558,"date":"2021-10-01T08:00:00","date_gmt":"2021-10-01T13:00:00","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=20558"},"modified":"2021-10-12T08:39:32","modified_gmt":"2021-10-12T13:39:32","slug":"sour-cream-coffee-cake","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/sour-cream-coffee-cake\/","title":{"rendered":"Cinnamon Crumb Cake"},"content":{"rendered":"\n

This simple, classic cinnamon crumb cake is topped with big, fat crumbs and has a sweet stripe of cinnamon and sugar down the middle!<\/p>\n\n\n\n

\"Crumb<\/figure><\/div>\n\n\n\n

This is the perfect brunch cake, but it’s also wonderful for snacking on at any time of the day. I can’t help but pick crumbs off the top whenever I walk by. <\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

You’ll need a full tablespoon of cinnamon for this cake to make the wonderful cinnamon swirl. You may also want to have a little extra cinnamon on hand, to do a sprinkling of cinnamon and sugar on top of the crumbs.<\/p>\n\n\n\n

I use full-fat sour cream to make the cake nice and moist and highly recommend you do the same. The cake won’t taste exactly the same if you make a substitution, but you can use yogurt or Greek yogurt if that’s what you have on hand.<\/p>\n\n\n\n

Rolled oats, not steel-cut oats, are essential for the amazing crumb topping.<\/p>\n\n\n\n

The rest of the recipe’s ingredients are pantry staples – sugar, brown sugar, butter, eggs, flour, and the like.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Start by mixing cinnamon and sugar in a bowl and putting that aside. You’ll use it in a bit.<\/p>\n\n\n\n

Next, cream butter and sugars in a mixing bowl until the mixture is light and fluffy. Beat in eggs, one at a time, then add the sour cream and vanilla.<\/p>\n\n\n\n

In a separate bowl, whisk together dry ingredients – flour, baking powder, and salt. Add the dry ingredients a little bit at a time to the wet mixture until everything is just combined.<\/p>\n\n\n\n

Now comes one of my favorite parts of this cake – the cinnamon sugar layer<\/strong>. It’s really easy to add; spread half of the batter in the pan, and then top with cinnamon and sugar.<\/p>\n\n\n\n

\"Cinnamon<\/figure><\/div>\n\n\n\n

Cover that layer with the second half of the batter.<\/p>\n\n\n\n

\"adding<\/figure><\/div>\n\n\n\n

Crumb cake would just be cake without the topping.<\/strong> People make crumb topping<\/a> in many different ways, but my favorite topping is a mixture of melted butter, brown sugar, flour, and rolled oats. Spread the crumbs over the top of the cake before baking.<\/p>\n\n\n\n

Once the cake is out of the oven, let it cool to room temperature and dust with cinnamon and powered sugar.<\/p>\n\n\n\n

\"Crumb<\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
What can I use instead of sour cream?<\/strong>

I’ve done extensive testing and I’ve found that you can replace the sour cream with yogurt or Greek yogurt<\/a> and not notice any difference in texture<\/strong>. Use whatever you have on hand.<\/p> <\/div>

How do you recommend presenting the cake?<\/strong>

I dust the cake with cinnamon and powdered sugar when I’m done because I love the taste and look. Although the cake is quite sweet and doesn’t really need it, it also looks nice with a simple glaze made of milk and powdered sugar.<\/p> <\/div>

How can I store the cake?<\/strong>

This cake lasts about three days in an airtight container. But, you can also freeze it for months or freeze individual slices and bring to room temperature before enjoying.<\/p> <\/div> <\/div>\n\n\n\n