Who’s ready for some cinnamon crumble, melt-in-your-mouth, heavenly soft coffee cake? I know I am. Seriously, I’d recommend baking more than one loaf, because this cake does not last long.
I’ve always been a fan of coffee cake. I know it’s supposed to be like a breakfast kinda thing, but it’s actually one of my favorite desserts. Really, it’s such a versatile cake, I think it’s acceptable to eat at any time of day or night!
In addition to sour cream, I also use a small amount of buttermilk in this recipe, which adds even more tangy deliciousness to the cake. I use mostly granulated sugar, but also a bit of brown sugar for some added moisture–seriously, can a coffee cake be too moist? I think not.
I like to add enough batter to cover the bottom of the pan, then some of the cinnamon crumble topping, then the rest of the batter, and finally the rest of the topping, in order to get that cinnamon swirl throughout the cake. You’re perfectly welcome just to put all of the topping on top of the cake, or distribute it however you’d like. The recipe for the topping makes quite a bit of crumble, so only add as much as you see fit.
Ok, should we get to the recipe? I think so. Here’s the recipe for the best coffee cake you’ll ever taste, the perfect treat for day or night!