Chocolate Sour Cream Crumb Cake Recipe

Name: Chocolate Sour Cream Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, unsalted softened; 1/2 cup sugar; 1 large eggs; 1 large egg yolks; 113 cups flour, all-purpose; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream, light; 3 ounces bittersweet chocolate melted; 1/2 cup brown sugar packed; 1/4 cup sugar; 1/4 teaspoon cinnamon; 1 pinch salt; 1/2 cup butter, unsalted melted and warm; 113 cups flour, all-purpose; ⅓ cup almonds ground

Servings: persons

1/2 cup butter, unsalted softened
1/2 cup sugar
1 large eggs
1 large egg yolks
113 cups flour, all-purpose
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream, light
3 ounces bittersweet chocolate melted
1/2 cup brown sugar packed
1/4 cup sugar
1/4 teaspoon cinnamon
1 pinch salt
1/2 cup butter, unsalted melted and warm
113 cups flour, all-purpose
⅓ cup almonds ground

1
For the topping:
2
In bowl, stir together brown and white sugars, cinnamon and salt, stir in butter.
3
Stir in all-purpose flour and ground almonds, using hands to press mixture together.
4
Let cool.
5
For the cake:
6
Preheat oven to 350F (180C) degree.
7
In large bowl, beat butter with sugar until combined.
8
Add egg and egg yolk, beat until smooth.
9
In separate bowl, mix well flour, baking soda and salt.
10
Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
11
Stir in melted chocolate.
12
Spread in parchment paper-lined 8-inch (2L) square metal cake pan.
13
Crumble topping evenly over batter.
14
Bake until wood stick inserted centre comes out clean, 35 to 40 minutes.
15
Let cool on wire rack.

25651

kcal

Calories

137

Fat

5235

Carbs

690

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, unsalted softened, 1/2 cup sugar, 1 large eggs, 1 large egg yolks, and more.

Yes, Chocolate Sour Cream Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sour Cream Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions