Sour Cream Crumb Cake

READY IN: 1hr 10mins
Recipe by Brisket in Roses

oh so good! Does not include chilling time

Top Review by Roxygirl in Colorado

I had this in the oven when my father in law dropped by. I was really glad it cooked evenly since I cut it almost immed. after out of the pan. I was a little nervous the topping would fall off (since I've never done it so close to end of baking time) but it stayed on nicely. I loved that the texture was more on the order of a pound cake (which is why I chose it) and not crumbly. I kept this in the fridge and even the last piece tasted as good as the first (5 days later). Thanks Brisket in Roses, for a wonderful coffee cake recipe! Roxygirl

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease and flour 9 inch tube pan.
  2. Sift dry ingredients and set aside.
  3. Beat margarine, sugar, eggs, and vanilla with mixer on high speed until light and fluffy.
  4. At low speed, beat in flour mixture and sour cream, alternating between the two.
  5. Beat until smooth, about 1 minute.
  6. Pour into a pan and bake 50 minutes or until cake tester comes out clean.
  7. For topping: toss ingredients lightly with fork until crumbly.
  8. Remove cake from oven and sprinkle with topping.
  9. Return to over for about 10 minutes.
  10. Let cool in pan on rack 10 minutes.
  11. Remove from pan and sprinkle crumb topped surface with confectioner's sugar.
  12. Serve warm.

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