Looking for the best cinnamon-spiked, tender coffee cake? We tested 9 popular recipes in search of the best!
I almost never order coffee cake at bakeries or coffee shops. I always refrain with the justification that I can make that at home. But I never get around to it, so here’s my attempt to find the best from-scratch coffee cake that’s worth the effort.
My ideal coffee cake? A plush, fluffy cake divided by a cinnamon-spiked, fudgy-but-not-gooey swirl. I love a generous amount of giant, salty, brown sugary crumbs of streusel. As for the cake? I like my cake texture a little drier–best for eating with coffee or tea!
As I started scraping recipes for this bake off, I found a TON of coffee cake recipes. So I narrowed the contenders for this bake off to the following requirements:
Traditional American-style coffee cake is most commonly a sour cream-based pound cake cake layered with cinnamon sugar and streusel. Confusingly, it typically does not include coffee IN the cake, it’s simply made to be eaten alongside coffee. I know, ANY cake can be eaten alongside coffee. I don’t make up the rules.
What is the difference between coffee cake and crumb cake? Internet consensus seems to boil it down to the streusel. Crumb cakes are generally single layer cakes with a significantly thicker layer of crumbs (there can be dangerously little cake). Their crumbs may be thicker and crunchier than those found on coffee cake.
While crumb cake could technically be categorized as coffee cake, I think it’s a specific, very delicious sub-category. Thus, I felt it would be unfair to mix the two.
Why did the recipe have to include a layer of filling? To me, traditional coffee cake should also have a swirl of filling in the middle. (I couldn’t find any data to back up this up, just my personal opinion.) It also seemed fairer for an apples-to-apples comparison.
Why no nuts? Again, for consistency. If you see any notable recipes missing (i.e. Ina, Martha, America’s Test Kitchen, etc.), it’s because they include nuts. Perhaps I’ll do a separate coffee cake with nuts bake off in the future!
Another bake off, another set of results that didn’t quite align with my personal rankings. (I note my personal favorites at the veryyyyy bottom of this post under recommendations.) I note in the factors below a few reasons why some of my top picks fared more poorly.
Overall, this was a more difficult bake off to judge than I anticipated. While a few coffee cakes stood out for things like an extreme amount of streusel or brown sugar, a fair amount of coffee cakes were all relatively similar. This is reflected in the clumping of rankings below:
In looking at the ingredient breakdowns of the cake/streusels below, I struggled to identify any major themes. (Except maybe that tasters preferred streusels made with brown sugar). However, I included a few observations around technique below.
This was a huge factor that affected rankings. (This further reinforced my decision to omit crumb cakes as they likely would have won decisively). Any recipe with complaints of insufficient streusel tended to rank lower no matter how good the cake itself was.
I didn’t notice any difference in the crumbs made with melted butter vs. softened or cold butter cut in with a fork. The latter is one of the most useless, laborious task in my mind. I think the streusel texture really comes down to the ratio of butter vs. dry and ensuring the crunbs don’t get overmixed into a paste.
In any case, I highly recommend melting the butter when making streusel for the easiest method!
There’s always the element of baker’s error! As your resident enthusiastic home baker host, it’s fully possible that I overbaked several of these cakes. To ensure that no one was eating raw batter, I baked most cakes to the upper limit of the suggested bake time. Sometimes I baked them a few minutes beyond to ensure the skewer coming out was decidedly clean. If a cake is marked down for dryness, that could very well be due to my baking skills, not the recipe. I encourage you to try the recipe anyway if it sounds good to you!
Hey there, fellow baking enthusiasts! If you’re anything like me, there’s nothing quite like the smell of a fresh coffee cake wafting through the kitchen on a lazy weekend mornin’. That sweet, cinnamon-y goodness paired with a hot cup of joe? Pure bliss. But here’s the kicker—sometimes I don’t got sour cream in the fridge, and I ain’t about to run to the store just for one lil’ ingredient. That’s why I’m stoked to share with ya my go-to for makin’ a killer coffee cake without sour cream. Trust me, it’s just as moist, tender, and downright delish as the traditional stuff.
In this here blog post we’re gonna dive deep into how to whip up a coffee cake without sour cream, why you might wanna skip it and some neat tricks to make sure your cake is the talk of the brunch table. Whether you’re a seasoned baker or just startin’ out, I’ve got your back with simple steps and a whole lotta heart. So, grab your apron, and let’s get this party started!
What Even Is Coffee Cake, Anyway?
Before we get to mixin’ and bakin’ let’s clear up a lil’ confusion. Coffee cake ain’t got no coffee in it—kinda weird right? It’s just a sweet, often cinnamon-spiced cake that’s meant to be enjoyed with your coffee. Think of it as the perfect sidekick to your morning brew or an afternoon pick-me-up. It usually comes with a crumbly, sugary topping called streusel that adds a nice crunch to every bite. And the best part? You don’t need sour cream to make it amazing.
Why Make Coffee Cake Without Sour Cream?
Now, you might be wonderin’ why anyone would skip sour cream in the first place. Ain’t it supposed to make cakes all rich and moist? Well, yeah, it does—but there’s a buncha reasons to go without it:
- Ain’t Got It on Hand: Let’s be real, sometimes ya just don’t have sour cream in the pantry, and improvisin’ is the name of the game.
- Dietary Needs: Maybe you or someone you’re bakin’ for is dodgin’ dairy, or just don’t vibe with the tang of sour cream.
- Lighter Texture: Some folks (like yours truly) find that using alternatives can make the cake a tad lighter, which ain’t a bad thing when you’re scarfing down a big ol’ slice.
- Cost or Simplicity: Sour cream can be pricey or just one more thing to buy. Usin’ stuff you already got, like milk or buttermilk, keeps things easy-peasy.
The good news? You can still get that tender, fluffy cake without it We’re gonna use some swaps that work just as well, if not better, in my humble opinion.
The Secret to a Moist Coffee Cake Without Sour Cream
So, what’s the trick to keepin’ that cake nice and moist without sour cream? It’s all about the right substitute. Here’s what I’ve found works best after a few trial-and-error batches (and trust me, I’ve had some dry disasters in my day):
- Buttermilk: This stuff is magic. It’s got a tangy kick that mimics sour cream and adds a lotta moisture. Plus, it helps the cake rise all fluffy-like. If you don’t have real buttermilk, mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Boom, instant buttermilk!
- Milk with a Twist: Regular milk works too, especially whole milk for that extra fat content. I sometimes add a splash of vinegar to give it a lil’ zing.
- Vegetable Oil: Instead of just butter, usin’ oil can keep things super moist. It’s been a game-changer in my baking adventures.
With these swaps, your coffee cake without sour cream will still be soft, tender, and ready to impress.
My Favorite Coffee Cake Without Sour Cream Recipe
Alrighty, let’s get down to business. Here’s my tried-and-true recipe for a coffee cake without sour cream that’ll have everyone askin’ for seconds. I’ve kept it simple, usin’ stuff you probably already got in your kitchen. This makes about 10 servings, perfect for a family brunch or to sneak a slice every mornin’ for a week (no judgment here).
Ingredients
I’ve split this into two parts—the cake and the crumbly streusel toppin’. Here’s what ya need:
For the Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 2 cups | Unbleached if ya got it, for height |
| Granulated Sugar | ¾ cup | Sweet but not over-the-top |
| Baking Powder | 2 ¼ teaspoons | For that nice rise |
| Salt | ¾ teaspoon | Just a pinch to balance flavors |
| Vegetable Oil | ½ cup | Keeps it moist without sour cream |
| Milk | ½ cup | Whole milk for richness |
| Eggs | 2 large | Beat ‘em good before mixin’ |
For the Crumb Streusel Topping:
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Sugar | ⅓ cup | Pack it tight for best flavor |
| All-Purpose Flour | 3 tablespoons | Keeps the crumble together |
| Ground Cinnamon | 1 teaspoon | That warm, cozy spice |
| Butter | 2 tablespoons | Softened, for easy mixin’ |
| Chopped Nuts (optional) | ½ cup | Pecans or walnuts for crunch |
Equipment You’ll Need
- 2 mixin’ bowls
- A hand mixer (or a good ol’ whisk if you’re feelin’ strong)
- A 9-inch square baking dish (glass works great)
- Spatula for spreadin’
Step-by-Step Instructions
- Preheat and Prep: Fire up your oven to 400 degrees Fahrenheit. Grease up that 9-inch square baking dish so your cake don’t stick. Ain’t nobody got time for a stuck cake.
- Mix Dry Stuff: In one bowl, toss together the 2 cups of flour, granulated sugar, salt, and baking powder. Give it a quick stir to mix it all up nice.
- Mix Wet Stuff: In another bowl, beat them 2 eggs real good, then add the vegetable oil and milk. Stir it ‘til it’s smooth.
- Combine ‘Em: Slowly mix the dry stuff into the wet stuff. Don’t overdo it—just stir until it’s barely combined. Lumps are okay; they’ll bake out.
- Pour It In: Dump that batter into your greased baking dish. Spread it out even with a spatula.
- Make the Streusel: In the bowl you used for dry stuff (saves on dishes, ya know), mix the brown sugar, 3 tablespoons flour, and cinnamon. Add the softened butter and mash it with a fork ‘til it’s crumbly. Toss in nuts if you’re usin’ ‘em.
- Top It Off: Sprinkle that crumbly goodness all over the batter. Make sure it’s even so every bite’s got some crunch.
- Bake It: Pop it in the oven for 25-30 minutes. Check if it’s done by stickin’ a toothpick in the middle—if it comes out clean, you’re golden. You can also press the center with a finger; if it springs back, it’s ready.
- Cool and Enjoy: Let it cool a bit in the pan, then slice it up. Serve it warm or at room temp with a big mug of coffee. Heaven, right?
Tips for the Perfect Streusel Toppin’
That crumbly streusel on top is what makes coffee cake without sour cream so darn special. Here’s how to nail it every time:
- Pack That Brown Sugar: When measurin’ your brown sugar, press it down firm in the cup. It helps get that rich, sweet flavor and texture.
- Don’t Skimp on Butter: Butter’s what makes the crumbs stick together just right. Too little, and it’s just dry dust.
- Add Nuts for Extra Oomph: If you’re feelin’ fancy, toss in some chopped pecans or walnuts. It adds a earthy crunch that’s real nice.
- Keep It Chunky: Don’t overmix the streusel. You want lil’ clumps, not a smooth paste. Them clumps turn all crispy and golden in the oven.
Why This Recipe Works So Dang Well
I’ve baked a lotta coffee cakes in my time, and this one’s a winner ‘cause it’s stupid simple and still tastes like ya slaved over it for hours. The vegetable oil keeps the cake moist without sour cream, and the milk adds just enough richness. The streusel? It’s the cherry on top, givin’ ya that sweet, spicy crunch that pairs so good with a hot drink. Plus, it’s quick—prep takes maybe 10 minutes, and you’re in and out of the oven in under an hour.
What to Serve with Your Coffee Cake
While this coffee cake without sour cream is a star on its own, I love pairin’ it with some other breakfast goodies for a full-on feast. Here’s some ideas to jazz up your spread:
- Egg Dishes: Whip up some easy poached eggs or a no-fuss casserole for a savory balance to the sweet cake.
- Pancakes or Waffles: Stack some fluffy pancakes or waffles on the side. A lil’ maple syrup never hurt nobody.
- Fresh Fruit: Slice up some berries or bananas to add a fresh, light touch. It cuts through the richness real nice.
- Coffee, Duh: Whether you’re a French press fanatic or just dumpin’ grounds in a machine, a steamin’ cup of coffee is non-negotiable.
For somethin’ extra fun, make a lil’ breakfast basket. Bake this coffee cake along with some muffins—maybe blueberry or bran—and watch your family or guests go nuts over the options.
Storage and Keepin’ It Fresh
Made too much? No worries. Here’s how to keep your coffee cake without sour cream tastin’ fresh for days:
- Room Temp: Store it covered at room temperature for up to 3 days. Just wrap it in plastic or pop it in an airtight container so it don’t dry out.
- Fridge: If you wanna keep it longer, stick it in the fridge for up to a week. Warm up a slice in the microwave for a few seconds to bring back that just-baked feel.
- Freezin’: You can freeze it too! Cut it into slices, wrap each piece tight in plastic wrap, then toss ‘em in a freezer bag. It’ll keep for a couple months. Thaw overnight in the fridge when you’re ready to munch.
Variations to Mix Things Up
Wanna put your own spin on this coffee cake without sour cream? I’m all for gettin’ creative in the kitchen. Here’s a few ideas I’ve played with:
- Add Fruit: Toss some blueberries or chopped apples into the batter before bakin’. It adds a juicy pop that’s real tasty.
- Chocolate Twist: Mix some chocolate chips into the streusel or batter if you’re a chocoholic like me sometimes.
- Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon in the topping for a lil’ somethin’ different.
- Glaze It: Drizzle a quick glaze of powdered sugar and milk over the top once it’s cooled. Makes it look all fancy-pants.
My Personal Baking Journey with Coffee Cake
I gotta confess, I didn’t always nail coffee cake on the first try. The first time I tried makin’ one without sour cream, I forgot to pack the brown sugar for the streusel, and it came out like sad, dry sand. Total flop. But after a few batches—and a lotta taste-testin’ with my crew—I figured out the right balance. Now, every time I bake this, it’s like a lil’ victory dance in my kitchen. There’s somethin’ so satisfyin’ about pullin’ a golden, crumbly cake outta the oven and seein’ everyone’s eyes light up.
I remember bakin’ this for a family brunch once, and my cousin—who’s picky as heck—couldn’t stop ravin’ about it. He didn’t even notice there wasn’t sour cream in there! That’s when I knew I had a winner. So, whether you’re bakin’ for a crowd or just treatin’ yourself, this recipe’s got heart and flavor in spades.
Common Mistakes and How to Dodge ‘Em
Even a simple recipe like this can trip ya up if you’re not careful. Here’s some pitfalls I’ve stumbled into and how to steer clear:
- Overmixing the Batter: Mix just ‘til combined, or you’ll end up with a tough cake. Ain’t nobody wants a chewy brick.
- Wrong Pan Size: Stick to a 9-inch square dish or somethin’ close. Too big a pan, and your cake’ll be thin and dry.
- Overbakin’ It: Keep an eye on that timer. Check at 25 minutes with a toothpick. If it’s clean, pull it out, even if it don’t look “done” on top. It’ll keep cookin’ a bit as it cools.
- Skippin’ the Grease: Don’t forget to grease your pan, or you’ll be scrapin’ cake off with a spoon. Not fun.
Why Coffee Cake Is the Ultimate Comfort Food
There’s somethin’ real special about coffee cake, don’t ya think? It’s like a hug in dessert form. Maybe it’s the warm cinnamon smell or the way it crumbles just right when you take a bite. For me, it brings back memories of lazy Sundays with my folks, sittin’ around the table, laughin’ over nothin’ in particular. Makin’ a coffee cake without sour cream don’t take away from that magic—it just makes it more accessible, more yours to mess around with.
I love how versatile it is, too. It’s a breakfast treat, sure, but it’s also a dope afternoon snack or even a sneaky late-night dessert. No matter when you eat it, it’s got this cozy, homey vibe that just makes everythin’ feel alright for a minute.
Wrappin’ It Up with a Lil’ Heart
So, there ya have it—everythin’ you need to whip up a fantastic coffee cake without sour cream. I’ve poured my lil’ baking soul into this recipe and these tips, hopin’ it’ll bring some sweetness to your kitchen. Whether you’re usin’ buttermilk, milk, or whatever ya got on hand, remember that bakin’ ain’t just about the end result—it’s about the mess, the smells, and the folks you share it with.
I’d love to hear how it goes for ya. Did ya add your own twist? Got a funny baking fail to share? Drop a comment below, ‘cause I’m all ears for your stories. And if this recipe hits the spot, pass it along to someone who needs a lil’ comfort food in their life. Let’s keep the baking love goin’ strong!
The Boy Who Bakes: a fluffy, powdery coffee cake laced with an espresso swirl and brown butter crumb
This recipe comes from Edd’s new cookbook, One Tin Bakes, (via Yossy at Apt. 2b Baking Co) and features a sour cream cake topped with a brown butter streusel. Edd’s cake also stood out for its incorporation of espresso into the swirl. Weirdly, coffee cakes typically don’t actually include coffee in the cake.
While I didn’t pick up the specific espresso notes in the final product, I loved the finely crumbed, slightly drier cake with the addictingly crunchy streusel nubs. Note: I made the brown butter streusel the night before the bake off. I think the additional chilling time made my coffee cake look slightly different from Yossy’s pictures. My crumbs were more discrete nuggets on top rather than more dispersed crumbles.
Tasters loved the picturesque layers of this cake and the lightness and airiness of the crumb. Some liked the dryness of the cake. Most marked this down because the texture was drier and the cake wasn’t as flavorful as others. While some loved the “crunch” and distribution of the streusel, some found it almost chalky and wished for more streusel.
In defense of this coffee cake, I want to point out that a few things. One: looking at the well done bottom, it’s very possible I overbaked this cake, making it drier than intended. Two: I still loved the drier texture! To me, the fluffy, drier crumb is quintessential coffee cake. I also loved the ratio of cake to filling to crumb, as well as the flavor of the crumb. Don’t let the low ranking dissuade you; this was one of my favorite cakes!
Starbucks: a spongy, evenly-crumbed coffee cake with minimal streusel with heavy yellow cake vibes
I nearly made an exception to include Bravetart’s coffee cake in this bake off (a non-swirled coffee cake)! But I ultimately went with Starbuck’s nearly identical recipe as it includes a swirl. This was the only Greek yogurt-based coffee cake that also uses cake flour. I’m not sure if it was the yogurt or something else that lent this cake by far the most even, bouncy crumb. It had the commercial precision that you’d expect from a slice from Starbucks.
The main problem with this recipe was the baking instructions. It recommends muffin tins or a mini loaf tin with a bake time of 14 minutes. Please note that this recipe easily filled a 9×13 pan, and baked for the typical 45-50 min.
“I don’t think this is a coffee cake,” said one taster. Many commented that this was very reminiscent of a yellow cake but lacking elements of a traditional coffee cake: “no tang,” “slightly spongy,” “way too little streusel.” Some liked the soft “cloud-like” texture of the cake and the cinnamon flavor. But most thought it could use more spice, way more streusel, and wished there was more texture to the streusel. Overall, I had no complaints with the cake–give me soft yellow cake any day of the week)! But I would double the streusel if I made this cake again.
Coffee Cake is Better with This Ingredient (Sour Cream Coffee Cake)
FAQ
What is a substitute for sour cream in coffee cake?
Strained Greek yogurt gives the cake a lighter crumb than sour cream, but the same tangy flavor. Lining the baking pan with parchment makes the coffee cake easy to serve.
What to use in a cake if you don’t have sour cream?
Yogurt is your best substitute for sour cream. Whether you’re baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.Feb 21, 2023
Is sour cream important in coffee cake?
The sour cream provides two functions: (1) it gives the cake a richness and a tang; and (2) it interacts with the baking soda/baking powder and gives the cake lift. Once you put half the batter in a sprayed tube pan (and a tube pan is perfect for coffee cake), you add the blueberries.
Is sour cream necessary for cake?
Yes, you can leave out sour cream in a cake recipe if you don’t like it. However, since sour cream adds moisture and a slight tanginess, you might want to substitute it with something that provides similar properties. Here are a few alternatives:
Can you make coffee cake without sour cream?
This coffee cake recipe produces a wonderfully sweet flavor and classic texture without using sour cream! Nothing beats a homemade coffee cake with a cup of fresh brewed coffee for an on the go breakfast treat. One of my biggest weaknesses is a fresh baked pastry with my morning coffee.
Can you make chocolate chip coffee cake without sour cream?
Try this great recipe: Chocolate chip coffee cake If you’ve never made coffee cake from scratch before, you’re going to be pleasantly surprised. All ingredients are common, so complicated or hard to find ingredients needed. And because there’s no sour cream, you most likely won’t need to make a special trip to the grocery store.
Can I use buttermilk instead of sour cream in coffee cake?
Adding ingredients like applesauce, mashed bananas, or vegetable oil can help keep your coffee cake moist without using sour cream. 3. Can I use buttermilk instead of sour cream in a coffee cake recipe? Buttermilk can be used as a substitute for sour cream in a coffee cake recipe. It will add a tangy flavor and moisture to the cake. 4.
What can I substitute for sour cream in a coffee cake?
Substituting ingredients like sour cream with Greek yogurt or applesauce can reduce the fat content while still maintaining a moist texture. 2. Global Flavors: Coffee cake is a versatile dessert that can be adapted to incorporate flavors from around the world.
Can I use Greek yogurt instead of sour cream in coffee cake?
Yes, Greek yogurt or plain yogurt can be used as a substitute for sour cream in a coffee cake recipe. The tanginess and moisture will still be present in the final product. 2. How can I make my coffee cake more moist without using sour cream?
Can you substitute milk for streusel in a coffee cake?
Substitute non-dairy milk, coconut oil, or dairy-free yogurt for the milk, butter, and sour cream in a coffee cake recipe to create a dairy-free version. 12. What is the best way to store a coffee cake with a streusel topping?