Before you start
This is the cake you make for a slow weekend morning. Sour cream keeps the crumb soft and rich, and a proper thick layer of buttery cinnamon streusel goes on top so every slice gets some. No mixer needed, just two bowls and a whisk. It keeps well for days.
Everything you need
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 1 cup (240 g) sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (165 g) light brown sugar, packed (streusel)
- ¾ cup (94 g) all-purpose flour (streusel)
- ¼ cup (57 g) unsalted butter, melted (streusel)
- 1 tbsp ground cinnamon (streusel)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 180°C / 350°F. Line a 23 cm (9-inch) square tin with baking paper, leaving some hanging over the sides so you can lift the cake out later.
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Make the streusel first. Stir the brown sugar, flour and cinnamon together, then pour in the melted butter and mix with a fork until it clumps. Set it aside.
For this step
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- ¾ cup (165 g) light brown sugar
- ¾ cup (94 g) all-purpose flour (streusel)
- ¼ cup (57 g) unsalted butter
- 1 tbsp ground cinnamon (streusel)
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In a big bowl, whisk the softened butter and sugar until pale and creamy, about 2 minutes. Whisk in the eggs one at a time, then the sour cream and vanilla until smooth.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- 1 cup (240 g) sour cream
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup (165 g) light brown sugar
- ¼ cup (57 g) unsalted butter
-
In another bowl, mix the flour, baking powder, baking soda and salt. Add it to the wet bowl and fold with a spatula just until you can't see any dry flour. The batter is thick, so don't worry.
For this step
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (94 g) all-purpose flour (streusel)
-
Spread the batter into the tin and level the top. Squeeze the streusel into clumps and scatter it all over, right to the edges.
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Bake for 38 to 45 minutes, until the top is golden and a skewer poked into the middle comes out with a few moist crumbs. Cool in the tin for 15 minutes, then lift out and slice.
Baker's tips
- Take the eggs and sour cream out of the fridge early. Room-temperature ingredients mix into a smoother, more even batter.
- For bigger crumble pieces, chill the streusel while you make the batter, then break it into chunks over the top.
Make it your own
- Fold 1 cup (150 g) fresh or frozen blueberries into the batter before it goes in the tin.
- Add a simple glaze: whisk 1 cup (120 g) icing sugar with 2 tablespoons milk and drizzle over the cooled cake.
Storing & freezing
Airtight at room temperature for 3 days, or the fridge for 5. Warm a slice for a few seconds before serving. It freezes well for 2 months.
Frequently asked
How many grams is a cup of sour cream?
About 240 g per US cup, so the 1 cup here is roughly 240 g. Use the sour cream converter if you are weighing.
Can I use yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt works cup for cup and keeps the crumb just as soft and moist.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.