Cinnamon streusel sour cream crumb cake


This is not my first time at the crumb cake rodeo.  I wanted to try this recipe because it uses sour cream in the recipe, which I thought was a bit different.  I had some leftover dairy free sour cream, so I thought, hey, let my try this and see how it turns out.

Before I share the recipe, I have a few observations:

  • the sour cream is redundant because there is so much butter (I used dairy free spread) in this recipe; 11 tablespoons to be exact.
  • there is not enough streusel to cover the top of the cake, much less to put in the middle. (I recommend using the recipe below)
  • The author states to use a loaf pan or 9X9 square pan; this would normally be correct, but there is not enough batter for a 9X9 pan
  • with all this butter, it is more like a pound cake than a crumb cake
  • I was able to cut a 1/4 cup of sugar out of the cake batter without any problems.  See my post on cutting sugar out of baked goods.
  • I left out the maple glaze, but you can certainly add it.

Ok, on with my version of the recipe:


  • 1/2 cup dairy free spread – room temp
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy free sour cream
  • 1 1/4 cup gluten free measure for measure flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Streusel topping:

  • 1/2 cup brown sugar
  • 2/3 cup gluten free flour (you can use gluten-free Bisquick here if you have it)
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons dairy free spread – chilled


For the streusel (make first)

Combine flour and sugar in a medium bowl.  Add chilled spread, cut into cubes, and combine with a pastry blender until mixture resembles course crumbs.  Use your fingers if necessary.  Place streusel in the freezer until ready to use.

For the cake:

Preheat oven to 350 degrees.  Grease a loaf pan or an 8X8 square pan.

In the bowl of a stand mixer on medium-low, beat together sugar and dairy free spread until fluffy, about four minutes.  Add eggs one at a time, beating to combine after each addition.

Add vanilla extract and sour cream.  Beat to combine.

In a small bowl, combine flour, baking powder, baking soda, and salt.  Add to the mixer in two additions, beating to combine after each addition.  Scrape down the bowl as needed.  Beat just to combine. Stir any remaining flour into the batter by hand.  Scrape batter into greased pan.

Sprinkle streusel over the top of the batter evenly.  Bake for 25-30 minutes, or until a cake tester comes out clean.  Cool before cutting into squares.

This cake is good, but not great.  It’s a bit greasy with all that fat, but still good.  I’ve made better crumb cakes.

What do you think?  Share your thoughts and ideas!


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