Sour Cream Coffee Cake…Updated to be More Delicious

Okay, by now you are so sick of hearing about sour cream coffee cake, as related by me in Sections 1 and 2 of this Epic Poem to Martha Stewart‘s Classic Crumb Cake.

But don’t quit reading quite yet! Because I’ve made some tweaks that have this baked breakfast cake getting even better!

Martha Stewart’s Classic Crumb Cake

Tweak #1: Using the correct size pan. Duh. As you may remember, I didn’t think I had a 9×13 pan so I used a loaf pan instead. Well turns out I DID (insert Derek Zoolander voice here) have a 9×13 glass pan, and really I think that helped so much in getting a good cake to crumbly topping ratio going (i.e. more crumb topping please!!!)

Tweak #2: In the cake, I added brown sugar to give some extra moisture and richness. To do this, I straight substituted half of the called for white sugar with the same amount of light brown sugar.

Tweak #3: To amp up the flavor of the cake, I added cinnamon to the cake, and not just the crumb topping.

Tweak #4: The topping seemed really dry to me the first time around, so this time, I cut the amount of flour in half and cut the amount of butter by about a third, so that overall, the topping was damper. I kept the same amount of sugar though so that it would be proportionally sweeter!

Tweak #5: I ditched the knives I was using to cut the butter into the flour and sugar for the crumb topping and went with fingers – so much easier and quicker! I made sure that all the dry bits were coated with butter…or really that all the butter chunks were coated with flour and sugar…so that there wasn’t any dry powder remaining.

That’s about it! I found this version to be so much moister and sweeter, which is really what I prefer in my coffee cake. Unfortunately no new pics because I brought it to a party where it was basically all eaten, save for two pieces I had for breakfast the next day. It pretty much looked the same as the first time, except not as tall (due to the larger, shorter pan)….so you get the idea.