Grab a cup of coffee and get ready for a treat! I have an oh-so yummy breakfast cake recipe to share with you today. A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy. Today’s recipe is sponsored through my partnership with Pebbles Cereal.
The wonderful crunch and cinnamon flavor of the cereal adds an unexpected twist to the crumb topping you typically have on a coffee cake. There is a lot of the crunchy Cinnamon Pebbles crumb topping on this cake. I love to pile it on.
Before I share the recipe with you, I want to talk to you about the new Cinnamon Pebbles. Have you tried it yet? This cereal isn’t just for kids y’all. I absolutely love it! I knew as soon as I tried it that I would soon be incorporating it into some of my recipes.
This coffee cake is such a treat for Sunday morning with the family or a weekday coffee break with your girlfriends. There’s nothing like spending the morning with your best girlfriends, a scrumptious cake, good coffee and a bit of gossip.
A couple of notes about this recipe: You’ll want to prepare the crumb topping first and allow it to dry a bit, by spreading it out onto some parchment paper or a cookie sheet. Also, I use sour cream in this recipe but you could swap that out for Greek yogurt if you like.
Look at all those crunchy bits of cinnamon goodness!
Coffee Cake with Cinnamon Pebbles Crumb Topping
(16 servings)
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
2 large eggs1 teaspoon vanilla extract
1 cup sour cream
Crumb Topping:
1 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 cups Cinnamon Pebbles
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, melted
Directions:
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 parchment paper or a cookie sheet to dry until ready to use.
Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick 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 about 2-3 minutes, until light and fluffy. Beat in eggs, one at a time. Beat in vanilla until well combined.
Place the mixer on low speed, and beat in sour cream and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Beat just until incorporated.
Spread batter evenly into prepared baking dish. Sprinkle on the crumb topping. Use your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean. If crumb topping begins to get too dark while baking, loosely cover with aluminum foil.
Allow to cool some, cut into pieces and serve.
Coffee Cake with Cinnamon Pebbles Crumb Topping
Ingredients
- 2 1/2 cups all-purpose flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup 1 stick unsalted butter, at room temperature 1 1/4 cups brown sugar, packed 2 large eggs1 teaspoon vanilla extract 1 cup sour cream
- Crumb Topping: 1 cup brown sugar packed 1/2 teaspoon salt 1 1/2 cups Cinnamon Pebbles 2 cups all-purpose flour 1 cup (2 sticks) unsalted butter, melted
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 parchment paper or a cookie sheet to dry until ready to use.
- Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick 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 about 2-3 minutes, until light and fluffy. Beat in eggs, one at a time. Beat in vanilla until well combined.
- Place the mixer on low speed, and beat in sour cream and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Beat just until incorporated.
- Spread batter evenly into prepared baking dish. Sprinkle on the crumb topping. Use your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean. If crumb topping begins to get too dark while baking, loosely cover with aluminum foil.
- Allow to cool some, cut into pieces and serve.
I made this recipe this past weekend, and shared it with a group of 12! They LOVED it. The topping is the best part. There are so many baking, topping possibilities w/ this new flavor of Pebbles. Thanks for this recipe. (I did swap the sour cream for greek yogurt).
Thanks so much for letting me know, Susanna. I am so glad to hear all enjoyed!
Looks so yummy! I am going to try this recipe
This looks heavenly!
THANKS FOR THE RECIPE, MAKE TODAY.
oh wow what a way to use Cinnamon Pebbles cereal, it sure sounds and looks totally scrumptious!
I didn’t know fruity pebbles came in cinnamon flavor, I hope they have them at the store next time I go.
Oh my this looks delicious and I am going to have to make this !
WOW, I LOVE THIS COFFEE CAKE AND THE KIDS LOVE TO HELP ME MAKE IT. THANK YOU
I love coffee cake; the cake looks moist and the recipe easy to do.
This is an awesome coffee cake.