Sour Cream Coffee Cake With Crunchy Cinnamon Pebbles Crumb Topping

By Angela Sellari Jump to Recipe

Grab a cup of coffee and treat yourself to a slice of our Sour Cream Coffee Cake With Crunchy Cinnamon Pebbles Crumb Topping! It’ll make you feel like a kid again!

We don’t generally buy a lot of boxed cereals in this household. Sure, they are fun, delicious, and incredibly nostalgic, but one look at the sugar content tells me they’re best consumed in moderation. I realize this wasn’t the case for many of us growing up. In fact, at my house, we had at least five different boxes of kid-approved cereals on top of the fridge, ready to keep us happy every morning and make my mom’s life easier. Pour into a bowl, top with milk, serve with a glass of orange juice, and off we went running for the school bus.

Recently, when my nephew came over to visit us for the weekend and we went shopping together, he asked if I could buy him a box of Cinnamon Pebbles. He only comes to stay with us twice a year, so I caved in and got him that coveted box. Of course, the recipe writer in me knew that cereal wouldn’t just be eaten by the bowlful—I had to create something special with it, too! It was certainly appreciated by one very happy little boy—and by the rest of us!

This sour cream coffee cake has a moist and dense crumb complemented by a crisp Cinnamon Pebbles crumb topping. A hint of cinnamon gives it aromatic warmth, making it even harder to resist. You’ll love it as an afternoon treat with a warm drink, but it makes an excellent dessert too if served warm with a scoop of ice cream.

Other delicious uses for Cinnamon Pebbles crumb topping

Sure, we love this crunchy topping on this coffee cake, but there are other delicious ways to use it, too. Use it over muffins or banana bread before baking, for example. You could sprinkle a little over chia pudding, a bowl of oats, or yogurt and fruit for breakfast, but you can also layer it into glasses to make a parfait dessert. In that case, I would start with a layer of the crumbs, top with a layer of stewed apples, and follow with a layer of whipped cream. Repeat the layers, ending with whipped cream. Garnish the dessert with a dash of cinnamon and a few slices of dried apples.

How do I store leftovers?

Leftover cake can be wrapped tightly in plastic wrap and transferred to an airtight container. It will keep at room temperature for up to 3 days. You can also store it in the fridge for up to 7 days, but bear in mind that this will cause its crumb to dry out slightly. For longer storage, wrap the cake in plastic and store (sliced or unsliced) in the freezer in an airtight container or Ziploc bag for up to 3 months. Thaw the whole cake in the fridge overnight. Slices will thaw quickly at room temperature.

Serving suggestions

If serving this cake for dessert, it’s lovely warm, topped with a scoop of our Pumpkin Ice Cream or our Condensed Milk Ice Cream.

Looking for other ways to use up a box of cereal? If you happen to have a box of cornflakes that needs using up, allow us to suggest trying your hand at this delectable Fried Ice Cream!

Sour Cream Coffee Cake With Crunchy Cinnamon Pebbles Crumb Topping

Angela Sellari

Grab a cup of coffee and treat yourself to a slice of our Sour Cream Coffee Cake With Crunchy Cinnamon Pebbles Crumb Topping! It'll make you feel like a kid again!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 16 pieces

Calories 455 kcal

Ingredients

  

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For The Crumb Topping:

• 1 cup brown sugar packed
• 1/2 teaspoon salt
• 1 cup unsalted butter melted
• 2 cups all-purpose flour
• 1 1/2 cups Cinnamon Pebbles or another crisp cinnamon cereal, like Cinnamon Rice Krispies or Cinnamon Frosted Flakes

For The Sour Cream Coffee Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1 1/4 cups brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

 

To Make The Crumb Topping:

• Combine sugar and salt in a medium bowl. Whisk in melted butter. Add flour and Cinnamon Pebbles and stir using a rubber spatula just until moist. Spread mixture out on a parchment-lined baking sheet and set aside.

To Make The Sour Cream Coffee Cake:

• Preheat oven to 350℉. Lightly coat a 9×13-inch baking dish with nonstick baking spray.
• In a large bowl, combine flour, baking soda, cinnamon, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for about 2 to 3 minutes, until light and fluffy. Add in eggs, one at a time. Add in vanilla until well combined.
• Mix in sour cream on low speed. Add dry ingredients in 3 parts while mixing.
• Spread batter evenly over prepared baking dish. Sprinkle on the crumb topping. Use your fingertips to gently press the crumbs into the batter.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. If crumb topping begins to get too dark while baking, loosely cover with aluminum foil.
• Transfer the baking pan to a wire rack and cool completely (approximately 1 hour) before slicing and serving.

Nutrition

Calories: 455kcalCarbohydrates: 62gProtein: 5gFat: 21gSaturated Fat: 13gSodium: 264mgFiber: 1g

Keyword Sour Cream Coffee Cake

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