Ina Garten just proved that even the best recipes can get a little better. In a recent Instagram post, the Barefoot Contessa revisited her Sour Cream Coffee Cake from her Parties! cookbook and decided it needed one simple upgrade: more crumble. Her simple but delicious upgrade comes just in time for Easter brunch because, as Ina herself said, “Who wouldn’t want more crumble?”

The full recipe details can be found on her website, but the process is simple and guaranteed to impress. The cake itself is rich and tender, thanks to the sour cream, while the streusel filling and topping add a warm, cinnamon-spiced crunch. And if you need more convincing, former Top Chef host Padma Lakshmi was quick to jump into the comments and say that this cake is one of her absolute favorites.

If you’ve never made coffee cake from scratch, don’t worry—Ina keeps it simple. You’ll start by creaming together butter and sugar until light and fluffy, then add eggs, vanilla and sour cream for richness and tangy-sweet flavor. In a separate bowl, whisk together cake flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

By the way, for those with dietary restrictions, there’s good news: one fan mentioned that the recipe works beautifully with gluten-free flour, so you can easily substitute it without losing flavor or moisture.

A quick mix of brown sugar, flour, cinnamon, salt and cold butter creates the perfect crumble, with walnuts or pecans adding extra crunch. To assemble the cake, spread half the batter into a greased pan, sprinkle a layer of streusel over it, and then repeat with the remaining batter and topping. After baking for 45 to 55 minutes at 350° F, the cake comes out golden brown and is ready for its finishing touch: a simple maple glaze made from confectioners’ sugar and maple syrup.

Ina’s tweak is subtle but effective. More crumble is always a good idea, right? And you can always tweak the ratio slightly if you want more crunch but aren’t keen to add lots more sugar to your cake. Stretch the crumble with a touch more butter and a handful of pecans, if you like. You could even follow the example of our classic Crumble Topping recipe and swap the all-purpose flour for whole wheat and sprinkle in some rolled oats. The best part about streusels and crumbles is that they’re very forgiving, so feel free to try little adjustments until it’s perfect for you.

Whether you follow the original recipe or take her advice to double the streusel, this cake is sure to be a hit. Serve it alongside our Cacio e Pepe Quiche, Avocado Deviled Eggs and Sheet-Pan Pancakes to complete the perfect weekend brunch spread.