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Coffee Cake Without Sour Cream Recipe

Coffee Cake Without Sour Cream

iamwinfred
This Coffee Cake Without Sour Cream is a soft, tender, bakery-style cake loaded with a thick, buttery cinnamon streusel topping — and it comes together entirely with pantry staples. Instead of sour cream, whole milk and extra butter keep the crumb incredibly moist and rich, delivering all the comfort of a classic coffee cake without a single specialty ingredient. Ready in about an hour and easy enough for beginner bakers, this is the recipe you'll reach for every time a cozy morning calls for something homemade and impressive.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 9 squares
Calories 390 kcal

Equipment

  • 9x9 inch baking pan Square metal baking pan
  • Hand mixer or stand mixer For creaming butter and sugar
  • Large mixing bowl 2 needed — one for dry ingredients, one for wet
  • Medium mixing bowl For making the streusel topping
  • Rubber spatula For folding batter and scraping the bowl
  • Wire cooling rack For cooling the cake after baking
  • Measuring cups and measuring spoons
  • Pastry cutter or fork For cutting cold butter into the streusel mixture
  • Parchment paper (optional) Makes removal and cleanup easier

Ingredients
  

For the Cake

  • 2 cups all-purpose flour 240g; spooned and leveled, not scooped
  • 1 cup granulated sugar 200g
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 113g (1 stick); softened to room temperature
  • 2 large eggs room temperature
  • 3/4 cup whole milk 180ml; room temperature
  • 2 teaspoons pure vanilla extract

For the Cinnamon Streusel Topping

  • 3/4 cup all-purpose flour 90g
  • 3/4 cup light brown sugar 165g; packed
  • 2 teaspoons ground cinnamon Ceylon cinnamon recommended for best flavor
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter 85g; cold, cut into small 1/2-inch cubes

Instructions
 

  • Preheat your oven to 350°F (175°C) and allow at least 15 minutes for it to fully come to temperature. Grease a 9x9 inch baking pan with butter or nonstick spray, then line with parchment paper if desired, leaving overhang on two sides for easy removal.
  • In a medium bowl, whisk together 3/4 cup flour, 3/4 cup packed brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons of cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
  • In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt for about 30 seconds until fully combined and slightly aerated. Set aside.
  • In a second large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar with a hand or stand mixer on medium-high speed for 3 to 4 minutes, until pale and fluffy. Scrape down the sides halfway through.
  • Add the 2 eggs one at a time, beating well after each addition, then mix in 2 teaspoons of vanilla extract. Beat on medium speed for 30 seconds more and scrape down the bowl.
  • With the mixer on low, add the flour mixture in three additions, alternating with the 3/4 cup whole milk in two additions (flour, milk, flour, milk, flour). Mix only until just combined after each addition — do not overmix.
  • Spread the batter evenly into the prepared pan using a rubber spatula. Remove the streusel from the refrigerator and scatter it evenly over the batter, gently pressing it down slightly so it adheres.
  • Bake on the center rack at 350°F for 38 to 42 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the streusel darkens too quickly, tent loosely with foil.
  • Transfer the pan to a wire rack and cool for at least 20 to 25 minutes before slicing. Serve warm or at room temperature, plain or dusted with powdered sugar.

Notes

  • Use room-temperature butter, eggs, and milk. Cold ingredients prevent proper creaming and can cause the batter to curdle.
  • Do not overmix the batter once the flour is added. Mix only until no dry streaks remain to keep the crumb soft and tender.
  • Keep the streusel butter cold. Cold butter is essential for a crumbly topping — if it warms up and feels greasy while you're working it, freeze for 5 minutes before continuing.
  • Measure flour correctly by spooning it into the measuring cup and leveling with a knife. Scooping directly packs in too much flour and dries out the cake.
  • Check for doneness starting at 38 minutes with a toothpick. A few moist crumbs are fine; wet batter means it needs more time.
  • Let the cake cool fully before slicing. The crumb needs at least 20 minutes to set — cutting too soon causes it to fall apart.
  • Substitution: If you only have 2% milk, it works as a close substitute for whole milk. Skim milk will produce a slightly drier crumb.
  • Variation: Fold 1 cup of fresh or frozen blueberries into the batter before pouring it into the pan for a blueberry coffee cake version.
  • Storage: Cover tightly and store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
  • Reheating: Microwave a slice for 15 to 20 seconds, or warm in a 300°F oven for 5 to 8 minutes to re-crisp the streusel topping.

Nutrition

Serving: 1SquareCalories: 390kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 230mgPotassium: 95mgFiber: 1gSugar: 34gVitamin A: 10IUCalcium: 8mgIron: 10mg
Keyword cinnamon streusel cake, coffee cake no sour cream, coffee cake without sour cream, easy coffee cake recipe, homemade coffee cake
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