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Sour Cream Coffee Cake with Crunchy Cinnamon Pebbles Crumb Topping

Sour Cream Coffee Cake with Crunchy Cinnamon Pebbles Crumb Topping

A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.

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.

A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.

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.

Cinnamon Pebbles Cereal

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.

A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.

Look at all those crunchy bits of cinnamon goodness!

A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.

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.

See Also
Witch finger cookies

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.

A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.

Coffee Cake with Cinnamon Pebbles Crumb Topping

About a Mom
A sour cream coffee cake with an unexpected crunchy Cinnamon Pebbles crumb topping that everyone will enjoy.
5 from 1 vote
Servings 16 pieces

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.
Tried this recipe?Let us know how it was!
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