Coffee cake is a timeless treat, perfect for breakfast or dessert with its soft crumb and crunchy topping. This no sour cream coffee cake recipe uses everyday ingredients like milk and butter to achieve a moist, flavorful cake. It’s ideal for brunches, gatherings, or a cozy afternoon treat at home.
Sour cream is often used for richness, but this recipe swaps it for milk and butter, keeping things simple. You’ll get a tender cake without needing specialty ingredients. The process is straightforward, making it great for bakers of all levels.
From mixing the batter to adding a cinnamon streusel, we’ll walk you through every step. You’ll learn how to create a no sour cream coffee cake recipe that’s both delicious and easy. Let’s get started with this comforting, crowd-pleasing dessert.
Why Make a No Sour Cream Coffee Cake?
This recipe is perfect when you don’t have sour cream on hand. It delivers a fluffy, moist cake using pantry staples. The result is a versatile dessert or breakfast treat everyone will enjoy.
The cinnamon streusel adds a delightful crunch and warm flavor. You can customize it with nuts or fruit for variety. It’s a budget-friendly way to enjoy a bakery-style cake at home.
Baking in an oven ensures a golden crust and even texture. This no sour cream coffee cake recipe is simple to follow. It’s a reliable choice for any occasion.
What You Need for No Sour Cream Coffee Cake
For the cake, you’ll need 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, ¾ cup whole milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, and a pinch of salt. The streusel requires ½ cup flour, ½ cup brown sugar, ¼ cup cold butter, and 1.5 teaspoons cinnamon.
A 9-inch square or round baking pan is ideal for this recipe. You’ll need a mixing bowl, whisk or electric mixer, and a spatula. Parchment paper and a cooling rack aid in easy removal and cooling.
Optional add-ins include ¼ cup chopped walnuts or pecans for the streusel. A measuring cup and spoons ensure precision. Gather all ingredients before starting for a seamless process.
Factors Affecting Baking Success
Oven temperature accuracy is crucial for a well-risen cake. An oven thermometer ensures a steady 350°F (175°C). Convection ovens may bake faster than conventional ones.
The freshness of baking powder impacts the cake’s fluffiness. Check expiration dates to ensure proper leavening. Room-temperature eggs and butter blend more smoothly.
Batter consistency affects the cake’s texture. It should be smooth and slightly thick, not runny. Adjust with a tablespoon of milk or flour if needed for this no sour cream coffee cake recipe.
No Sour Cream Coffee Cake Recipe
To make this no sour cream coffee cake recipe, bake at 350°F (175°C) for 30-35 minutes and top with a cinnamon streusel. The batter takes about 10 minutes to prepare, the streusel 5 minutes, and cooling about an hour. Follow these steps for a tender, flavorful coffee cake.
Preparing the Streusel Topping
In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1.5 teaspoons cinnamon. Cut in ¼ cup cold butter with a fork or pastry cutter until the mixture forms coarse crumbs. Add ¼ cup chopped nuts if desired for extra texture.
Chill the streusel in the fridge to keep the butter firm. This ensures a crunchy topping when baked. The mixture should resemble wet sand with small clumps.
If the streusel feels too dry, add a teaspoon of butter. If too wet, sprinkle in a bit more flour. This creates a perfect, crumbly topping.
Mixing the Cake Batter
In a large bowl, cream ½ cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla extract, beating well after each addition. Mix in ¾ cup milk until fully combined.
Sift together 2 cups flour, 2 teaspoons baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.
Pour the batter into a greased and floured 9-inch pan. Smooth the top with a spatula. Tap the pan gently to eliminate air bubbles for an even bake.
Baking the Cake
Preheat your oven to 350°F (175°C) for 10-15 minutes. Sprinkle the chilled streusel evenly over the batter. Place the pan on the middle rack for consistent baking.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Check at 30 minutes to prevent overbaking. Cover with foil if the streusel browns too quickly.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing, about 1 hour. This ensures clean cuts and a set texture.
Tips for Perfect Coffee Cake
Use room-temperature butter and eggs for a smooth batter. Measure flour by spooning and leveling to avoid a dense cake. Follow this no sour cream coffee cake recipe for reliable results.
Keep the streusel cold until baking to maintain its crumbly texture. Check doneness with a toothpick to avoid overcooking. Let the cake cool fully before serving.
Add a dusting of powdered sugar for a classic finish. Store properly to keep the cake moist. Practice improves texture and presentation over time.
Streusel and Topping Variations
Customize your cake with different streusel add-ins or toppings. Below is a table with options to enhance this no sour cream coffee cake recipe.
| Topping Type | Preparation | Prep Time |
|---|---|---|
| Chopped Walnuts | Toast and sprinkle | 5 minutes |
| Powdered Sugar | Sift and dust | 2 minutes |
| Streusel with Oats | Mix oats with streusel | 3 minutes |
Add toppings after baking for a polished presentation. Prep times are minimal, keeping the recipe simple. Choose options that complement the cinnamon flavor.
Common Mistakes to Avoid
Overbaking can make the cake dry. Check at 30 minutes with a toothpick for doneness. Cover with foil if the streusel browns too quickly.
Using cold butter or eggs can create a lumpy batter. Let them sit at room temperature for 30 minutes. This ensures a smooth, even texture.
Overmixing the batter can result in a dense cake. Stir just until combined for a tender crumb. Follow this no sour cream coffee cake recipe carefully.
Adjusting for Different Pan Sizes
A 9-inch square or round pan is standard for this recipe. An 8-inch pan creates a thicker cake, needing 35-40 minutes to bake. A 9×13-inch pan bakes faster, around 25-30 minutes.
For smaller pans, reduce the batter slightly or expect a denser cake. Check for doneness earlier with larger pans. Adjust streusel to cover the surface evenly.
Grease and flour the pan well, or line with parchment paper. This ensures easy removal and clean slices. The recipe adapts to various pan sizes with minor tweaks.
Benefits of No Sour Cream Coffee Cake
This recipe is budget-friendly, using pantry staples like milk and butter. It delivers a bakery-quality cake without needing sour cream. You’ll impress guests with minimal effort.
The cake is versatile, perfect for breakfast, brunch, or dessert. It pairs beautifully with coffee, tea, or fruit. It’s a comforting, crowd-pleasing treat for any occasion.
Baking at home lets you control ingredients, avoiding specialty items. This no sour cream coffee cake recipe produces consistent, moist results. It’s ideal for both casual and special moments.
Creative Variations and Serving Ideas
Add ½ cup blueberries or diced apples to the batter for a fruity twist. Mix in ¼ teaspoon nutmeg or cardamom to the streusel for warmth. These enhance the cake’s flavor profile.
Top with a drizzle of vanilla glaze for extra sweetness. Fresh berries add a colorful, tart contrast. Keep toppings light to highlight the streusel’s crunch.
Serve in small squares for a rustic, shareable presentation. Pair with hot coffee or tea for a cozy treat. These ideas make your cake a standout dessert.
- Fruit Infusion: Add blueberries or apples to the batter.
- Spiced Streusel: Include nutmeg or cardamom for depth.
- Glaze Drizzle: Drizzle with a vanilla-sugar glaze.
Storing and Reheating Your Cake
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days to maintain freshness. Cover tightly to prevent drying out.
Freeze the cake, wrapped in plastic and foil, for up to 2 months. Thaw in the fridge overnight before serving. Add toppings after thawing for best presentation.
Reheat slices in the oven at 300°F (149°C) for 5-7 minutes. Microwaving can make it soggy, so avoid it. Serve at room temperature for optimal texture.
Summary
This no sour cream coffee cake recipe takes 30-35 minutes to bake at 350°F, creating a moist, buttery cake with a crunchy cinnamon streusel. Prepare a simple batter, top with streusel, and bake until golden. Use room-temperature ingredients and check for doneness to ensure perfection. With these steps, you’ll enjoy a delicious, homemade coffee cake without sour cream.
FAQ
Can I use a plant-based milk for this recipe?
Yes, almond or oat milk can replace whole milk in equal amounts. Use unsweetened varieties to avoid altering the flavor. Follow the no sour cream coffee cake recipe for best results.
What if I don’t have a 9-inch pan?
Use an 8-inch pan for a thicker cake, baking for 35-40 minutes. A 9×13-inch pan bakes faster, around 25-30 minutes. Adjust streusel to cover the surface evenly.
Can I make the cake ahead of time?
Yes, bake the cake and store at room temperature for up to 3 days. Refrigerate for up to 5 days for longer storage. Add toppings just before serving for freshness.
How do I keep the streusel crunchy?
Use cold butter for the streusel and chill it before baking. Press lightly into the batter to avoid sinking. Bake immediately after assembling to maintain texture.
Can I freeze this coffee cake?
Yes, freeze for up to 2 months, wrapped tightly in plastic and foil. Thaw in the fridge overnight before serving. Add toppings after thawing for best results.