Coffee Cake Recipe Without Sour Cream That Tastes Amazing

Originally posted on July 16, 2021 @ 9:44 pm

There’s something undeniably comforting about a warm slice of coffee cake, especially when it’s fresh from the oven. But what if you don’t have sour cream on hand, or prefer to avoid it altogether?

No worries! This coffee cake recipe without sour cream delivers all the moistness and rich flavor you crave, without the dairy tang of sour cream.

Using simple pantry staples and a few clever swaps, this cake remains tender, fluffy, and perfectly crumbly. Whether you’re serving it for breakfast, brunch, or an afternoon treat, it’s guaranteed to become a household favorite.

Plus, it’s easy enough for beginners to bake but delicious enough to impress guests.

Keep reading to discover why this recipe stands out, the easy-to-find ingredients you’ll need, and tips to make your coffee cake the best you’ve ever tasted—no sour cream required!

Why You’ll Love This Recipe

This coffee cake recipe is a game-changer for anyone looking to enjoy a classic treat without sour cream. Instead of sour cream, we use yogurt and milk to create a moist crumb that’s surprisingly light and tender.

The cinnamon streusel topping adds just the right amount of crunch and spice, making every bite a delight.

It’s also versatile—you can easily modify it with your favorite nuts, fruits, or even chocolate chips. The ingredients are simple and likely already in your kitchen, so you won’t need a special trip to the store.

Plus, it’s perfect for those with mild dairy sensitivities because yogurt is easier on digestion than sour cream.

Whether you’re an experienced baker or just starting out, this recipe is straightforward and forgiving. It’s perfect for weekend breakfasts, office potlucks, or cozy nights at home with a mug of coffee.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup plain Greek yogurt (as a substitute for sour cream)
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk (whole or 2%)
• For the streusel topping:
• 1/3 cup brown sugar
• 1/2 cup chopped walnuts or pecans
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Equipment

• 9-inch round or square baking pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Cooling rack
• Small bowl for streusel

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or non-stick spray and set aside.
2. Prepare the streusel topping: In a small bowl, combine brown sugar, chopped nuts, cinnamon, and melted butter. Mix well until crumbly. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together using an electric mixer or whisk until light and fluffy. This typically takes 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix to keep the cake tender.
7. Fold in the Greek yogurt gently until fully incorporated. This adds moisture and a slight tang without the use of sour cream.
8. Pour half of the batter into the prepared pan and spread evenly.
9. Sprinkle half of the streusel mixture evenly over the batter.
10. Pour the remaining batter over the streusel layer and spread gently.
11. Top with the remaining streusel mixture, pressing lightly so it sticks to the batter.
12. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
13. Allow the coffee cake to cool in the pan for 15 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

To keep your coffee cake moist, avoid overmixing the batter. Mix just until ingredients are combined.

• For a dairy-free version, substitute the Greek yogurt and milk with coconut yogurt and almond milk.
• Add 1/2 cup of chocolate chips or fresh blueberries to the batter for a fruity or chocolaty twist.
• Use pecans or almonds in place of walnuts for a different nutty flavor.
• Try sprinkling a little powdered sugar on top after baking for an elegant finish.
• If you prefer a glaze, mix powdered sugar with a few teaspoons of milk and drizzle over cooled cake.

Nutrition Facts

Serving Suggestions

This coffee cake pairs beautifully with a hot cup of coffee or tea for a classic morning treat. For a special brunch, serve alongside scrambled eggs and fresh fruit to balance the sweetness.

You can also warm slices slightly in the microwave or oven before serving to bring out the buttery aroma and soften the texture. Top with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert option.

Leftovers keep well when wrapped tightly and stored at room temperature for 2 days, or refrigerated for up to 5 days. Reheat gently before serving.

Conclusion

This coffee cake recipe without sour cream is an easy, delicious alternative that doesn’t compromise on flavor or texture. With the simple swap of Greek yogurt and a touch of milk, you get a moist, tender crumb and a perfectly spiced streusel topping that makes every bite memorable.

It’s a versatile recipe you can customize to your liking, and it comes together quickly with everyday ingredients. Whether you’re baking for yourself, family, or friends, this coffee cake will satisfy those cravings for a sweet, comforting treat any time of day.

Don’t forget to check out our other favorite recipes like Classic Banana Bread, Easy Blueberry Muffins, and Homemade Cinnamon Rolls for more delicious baking inspiration!

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