Sour Cream Crumb Cake

I bookmarked this crumb cake sometime in 2013 from a Rachael Ray magazine my sister gave to me. I liked it because of the simple ingredients and large size it makes. You bake this in a jelly roll pan – perfect to take to work. I finally had a rainy, cool day where I had nothing going on and I made this cake. It does not disappoint.


The cake itself is SUPER light, fluffy and moist. The topping is sweet and crumby. As it is known for, it would go great with your breakfast or morning coffee.


Ingredients, from Rachael Ray, only slight changes made

  • 4 1/2 cups flour
  • 2 1/4 cups granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 4 sticks (1 lb.) salted butter, softened
  • 3 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup sour cream or whole-milk yogurt, at room temperature
  • Confectioners’ sugar, for dusting


  1. In a large bowl, combine 2 cups flour, 1/4 cup granulated sugar, the brown sugar, 1/4 tsp. salt, the cinnamon and pumpkin pie spice; mix well. Using your fingers or a fork, mix in 2 sticks butter until the mixture is crumbly; set aside. (The crumb topping can be made, covered and refrigerated up to 1 day ahead.)
  2. Position a rack in the lower third of the oven and preheat to 350 degrees . Lightly grease a 10-by-15-inch baking pan. In a large bowl, using an electric mixer, cream the remaining 2 sticks butter at high speed for 2 minutes. Gradually sprinkle in the remaining 2 cups granulated sugar; beat until fluffy, about 5 minutes. Increase the mixer speed to high and beat in the eggs 1 at a time, stopping to scrape down the sides of the bowl as needed. Beat in the vanilla, baking soda and remaining 1/4 tsp. salt.
  3. Lower the mixer speed to low; gradually beat in 1 1/4 cups flour, mixing until just incorporated. Mix in 1/2 cup sour cream. Repeat with the remaining 1 1/4 cups flour and 1/2 cup sour cream.
  4. Transfer the batter to the prepared pan, spreading evenly and making sure to fill the corners. Crumble the topping evenly over the batter. Bake until the cake feels springy to the touch and a toothpick inserted in the center comes out clean, about 35-40 minutes.
  5. Let the cake cool completely, at least 1 hour. Dust generously with confectioners’ sugar.


Winston was on the watch while I baked this sweet treat up. It makes your home smell wonderful.


Again – follow the instructions to cream the butters and eggs for minutes at a time. This makes your cake fluffy and airy.


Here is the cake itself, topped with the crumbs and then baked.


The cake is like a sponge! So wonderfully soft. Don’t forget to dust with powdered sugar.


This is most definitely a cake made for sharing. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Breakfast, Dessert. Bookmark the permalink.

6 Responses to Sour Cream Crumb Cake

  1. This looks amazing! Can’t wait to try it. Thanks for sharing.

  2. I am passing this one onto my MIL! She’s always looked for new desserts to try for our family events! It looks SUPER fluffy!

  3. Rachel says:

    I love a good crumb cake. This would be perfect for the next Saturday I have to work (I usually bring a coffee cake of some kind)…Or heck, I might just make it for us to snack on at home! 🙂

  4. Pingback: Harvest Meals ‹ Rural HousewivesRural Housewives

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