My mom found this recipe several years ago and ever since, it’s become my go-to recipe for any brunch or special occasion breakfast. Coffee cake is delicious in general, but this coffee cake is kept especially moist and soft from the sour cream that is used. Who said it was low calorie? But it sure is delicious! And on special occasions we deserve to indulge a little.
Easter is next weekend so what better time than Easter Brunch to make the perfect coffee cake. It’s easy to make and a perfect make ahead dish that can be done the night before if needed. I love this coffee cake because I feel like it’s a true coffee cake and you don’t see those made very often anymore.
Make a little fruit salad to serve with it and you’ve got a delicious Easter brunch, or brunch for any day!
I decided to not do a step-by-step blog for this recipe, mostly because I was making this so early in the morning there was no natural light coming into my kitchen so all the pictures were with bad lighting. But it’s such an easy recipe to put together. When you’re putting the batter into the pan, use about 2/3 of it for the bottom layer, then layer half of the crumble on top, then use the remaining batter on top of that, then use the remaining crumble to top it all off.
This will get baked for about 30-45 minutes. It totally depends on your oven because my moms oven only takes about 35-40 min but my oven took about 45-50 min. It’s delicious and moist and also a little sweet from the brown sugar. The top layer sort of forms a crust so it’s a little crunchy too. If you like coffee cake, you’ll love this recipe!
- 1 cup Butter
- 2 cups Sugar
- 2 Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2/3 cup Flour
- 1 cup Brown Sugar
- 4 tablespoons Butter, melted
- 2 teaspoons Cinnamon
- Preheat oven to 350*.
- Cream together the butter and sugar until light and fluffy. Then mix in the eggs until totally combined, then mix in the sour cream and vanilla.
- Mix together the flour, baking powder and salt and then slowly mix into the wet ingredients.
- Grease a 9x13 pan and then spread 2/3 of the mixture into the pan.
- Make the filling by combining the flour, brown sugar, melted butter and cinnamon until it resembles a crumble. Pour half of this over the mixture in the pan.
- Then repeat, pour the remaining batter on top of the filling and spread evenly across to cover completely. Then take the remaining filling and top the pan off.
- Bake 30-45 minutes or until a toothpick inserted comes out clean.