If you need a great brunch recipe for Mother’s Day or Easter this one is the ticket! It works really well in a cheesecake pan or any regular cake pan will do.
It’s light and moist with a crunchy, nutty top. The perfect little sweet treat for Mom on her special day.
For a step-by-step demo of this recipe you can watch my video below!
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Classic Crumb Cake
Yield: Serves 8
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
If you need a great brunch recipe for Mother's Day or Easter this classic crumb cake is the ticket! It works really well in a cheesecake pan or any regular cake pan will do.
Ingredients
FOR THE CAKE:
- ½ cup (120 g) of salted butter
- 1 cup (200 g) sugar
- 2 eggs
- 1 tbsp (15 ml) vanilla extract
- 2 1/3 (280 g) cups flour
- 2 tsp (10 ml) baking powder
- ½ tsp (.5 ml) baking soda
- 1 tsp (5 ml) salt
- 1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
- 1 tbsp (15 ml) cinnamon
- 1 tbsp (15 ml) sugar
- 1 cup (150 g) chopped pecans
Crumb Topping:
- ½ cup (60 g) of flour
- 2 tbsp (15 ml)sugar
- 2 tbsp (15 ml) brown sugar
- ¼ tsp (.75) cinnamon
- 5 tbsp (75 ml) melted butter
- ½ cup (75 g) of chopped pecans
- Powdered sugar for garnish
Instructions
- Preheat oven to 350F/176C.
- Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
- In a separate bowl whisk together flour, baking powder, baking soda and salt.
- Add to the butter mixture in thirds, alternately with the sour cream.
- Spray a 9" spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
- Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
- Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 291 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 73mg Sodium: 83mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 4g
Always a hit in our home !!! Love all your recipes !
YAY! So glad they have been a hit!
Beth – I am a great fan of your channel and religiously watch many of the amazing videos that you post! I have tried few recipes with great success. However, this one eluded me. Coffee cake was not sweet enough. The cake was moist but the cake was almost like a bread 🙁 Are the coffee cakes not supposed to taste sweet? Is 1 cup of sugar enough?
Thanks,
Anu
Exactly the cake part is not to be sweet since the crumble on top is so sweet 🙂 But sure you could take it to 1 1/4 or 1 1/2 cups of sugar if you wanted the cake part sweeter 🙂 And so glad you enjoy the videos! Truly appreciate all the support 🙂
Can I replaced the sour cream with Greek Yoghurt or hung curd?? I am unable to find sour cream in our grocery store. Thanks.
Yes you could do that too! Just make sure it’s full fat. Enjoy!
Hi, I baked it today. It comes perfect and really nice crumbly taste. I baked it for 50 mins. After 30 mins I covered it with silver foil. I have covered it with wax paper, then silver foil and zip log bag has I am travelling by air.. Thanks for the recipe.