Delicious, buttery, and tangy, you won’t believe how good the coffee cake without sour cream tastes.
So many recipes add sour cream for that zing, but let me tell you, buttermilk is king when it comes to making that bakery-fresh coffee cake to start your morning.
And this is the best coffee cake recipe without sour cream.
A Tender Cake
Talk about a tender and moist cake, even with the absence of sour cream.
The cake is light and fluffy underneath the streusel topping.
Don’t sleep on this one, though likely you’ll be dreaming of the crunchy streusel topping. It will most certainly be your motivation to jump out of bed when the alarm clock goes off.
And it can serve as an afternoon snack, dessert, or treat to enjoy any time with the ones you love.
A Great Recipe For Coffee Cake Without Sour Cream
As I mentioned, this coffee cake recipe is made without sour cream. I use buttermilk instead, which gives it even better results, in my opinion.
If you don’t have buttermilk, you can make it by mixing one cup of milk with a tablespoon of fresh lemon juice or white vinegar. Stir it up first before adding it in and let it sit for a few minutes, though real buttermilk is best.
The streusel topping is a bit different than a typical topping. It combines sugar, brown sugar, and butter for a thinner topping.
Ingredients For The Easy Coffee Cake Recipe
- White granulated sugar
- Ground cinnamon
- All-purpose flour
- Cold butter, cubed
- White granulated sugar
- All-purpose flour
- Baking powder
- Cold butter, cubed
- Vanilla extract
Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Watch How To Make Coffee Cake Without Sour Cream
How To Make Delicious Coffee Cake
- Preheat the oven to 350 degrees and grease a 9-inch by 13-inch baking dish.
- For the streusel, add the sugar, cinnamon, and flour to a medium mixing bowl and mix.
- Next, add the cubed butter and cut it in until it resembles the shape of peas and set aside.
- For the cake, add the flour, sugar, baking powder, and salt and mix.
- Cut in the butter until it resembles the shape of peas.
- Add the buttermilk, milk, egg, and vanilla extract, and mix well.
- Pour the cake into the prepared baking dish and top with the streusel.
- Bake for 25 to 30 minutes or until a cake tester comes out clean. The top will be crusty and melted.
Start by adding white sugar to a medium bowl.
Next, add the ground cinnamon to the bowl.
Add the flour to the mixing bowl.
Add the cubed butter and cut it into the dry mixture with a pastry cutter. Cut until the mixture resembles the shape of peas.
This is what the streusel will look like when it’s done. You can set it aside while you get the cake ready.
For the cake, grab a large bowl and add the flour, sugar, baking powder, and salt and mix.
Add the cold cubed butter to the bowl and cut it in until it resembles the shape of peas.
Pour the buttermilk and milk into the bowl with the dry ingredients.
Add the egg and vanilla extract and mix well with a hand mixer or in the bowl of a stand mixer.
Pour the cake batter into the prepared pan.
Sprinkle the streusel crumb topping over the top of the cake batter.
The cinnamon streusel on top of the cake will be nice and melted and crunchy. And the cake will be golden brown.
What Is Coffee Cake?
With a name like coffee cake, you’d think it has coffee in it. But nope!
There’s no java in here. It’s merely a cake made with white sugar, all-purpose flour, baking powder, salt, butter, egg, buttermilk, vanilla extract, and milk.
The best way I can describe it is like a moist cake with a nice streusel topping made with a delicious cinnamon sugar mixture that just seals the deal.
It’s the kind of cake that’s sweet without being excessively sweet, and the perfect thing to serve when friends and family drop by. And yes, the fluffy cake goes beautifully with a hot cup of coffee which is where the name comes about.
More Delicious Desserts
- Red velvet cake mix cookies – this is one of those great recipes that combines cake mix into a delicious cookie.
- Pumpkin streusel muffins with icing – these muffins are delicious any time of year, but especially in the fall. The recipe creates a simple batter that tastes great with pumpkin.
- Moist buttermilk chocolate cake recipe – this is a wonderful treat that combines the zing of buttermilk and the flavor of chocolate.
- For something a little different, try this strawberry ice cream cheesecake from Woman’s Day.
The Best Coffee Cake Without Sour Cream
This coffee cake without sour cream is a wonderful way to bring this classic breakfast/dessert back to the table. I love to make mine ahead to enjoy on a lazy morning or when I know guests will be coming over.
Just brew up a pot of good coffee to go with it, and you’ll be in business! It’s old-fashioned coffee cake at its finest!
The cinnamon coffee cake is perfect for after a holiday meal or anytime. Just add a scoop of ice cream on the side, and you’ve got one amazing dessert.
- 2/3 cup white granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 3/4 cup white granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup to 1/2 cup milk (see notes)
Preheat oven to 350 degrees and grease a 9-inch by 13-inch baking dish.
- Add the flour, cinnamon, and sugar to a bowl and mix.
- Next, add the cubed butter and cut in with a pastry cutter until the mixture resembles the shape of peas.
- Add the flour, sugar, baking powder, and salt to a medium bowl and mix.
- Cut in the butter with a pastry cutter until it resembles the shape of peas.
- Add the buttermilk, vanilla extract, and milk and mix until combined.
- Pour the mixture into the prepared baking dish and sprinkle the streusel mixture evenly over the top.
- Bake for 25 to 30 minutes or until a cake tester or toothpick comes out clean. The top will be melted, crispy, and golden brown.
The cake batter should resemble traditional cake batter and not be too thick. If it seems too thick, add 1/2 cup of milk instead of 1/4 cup.
Store the cake in an airtight container or cover with plastic wrap. The cake does not need to be refrigerated.
The streusel does not have the typical tender crumb topping instead, it's a buttery, crunchy cinnamon sugar topping.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 187mgCarbohydrates: 26gFiber: 0gSugar: 15gProtein: 2g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!