Coffee cake, with its crumbly topping and moist interior, is a beloved breakfast or brunch treat. While many recipes rely on sour cream for richness and texture, creating a delicious coffee cake without it is entirely possible. This recipe offers a fantastic alternative, delivering all the comforting flavors and textures you crave without the need for sour cream.
Why Sour Cream is Often Used in Coffee Cake
Before we dive into the recipe, let's briefly discuss why sour cream is a popular ingredient in coffee cake recipes. Sour cream adds moisture, richness, and a slight tanginess that complements the sweetness of the cake. The fat content contributes to a tender crumb, while the acidity helps to balance the sweetness.
What to Use Instead of Sour Cream in Coffee Cake
The key to a successful sour cream-free coffee cake lies in finding suitable substitutes that mimic its moisturizing and richness properties. We can achieve this by using a combination of other ingredients:
- Buttermilk: Buttermilk's acidity and tanginess closely resemble sour cream, making it an excellent replacement. It also adds moisture and a slightly different flavor profile that many find enjoyable.
- Plain Yogurt: Similar to buttermilk, plain yogurt (Greek or regular) provides moisture and a slight tang. Greek yogurt, due to its higher protein content, will result in a slightly denser cake.
- Applesauce: Unsweetened applesauce adds moisture and a subtle sweetness. It won't provide the same tang, but it contributes to a tender crumb.
- Milk + Lemon Juice/Vinegar: This combination creates a buttermilk substitute. Combine one cup of milk with one tablespoon of lemon juice or white vinegar, and let it sit for five minutes before adding it to the batter.
This recipe uses buttermilk as the sour cream replacement, providing a moist and flavorful cake.
Delicious Coffee Cake Recipe (Sour Cream-Free)
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled (optional, but adds great depth of flavor)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cooled coffee (if using), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the crumble topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the coffee cake cool in the pan for 10-15 minutes before serving.
Frequently Asked Questions
Can I use other types of milk instead of buttermilk?
While buttermilk provides the best results due to its acidity, you can substitute it with milk combined with lemon juice or vinegar as mentioned above. Whole milk will yield a richer cake, but skim milk will result in a slightly less rich version.
How can I make this coffee cake even more moist?
Adding a little extra buttermilk or using a combination of buttermilk and applesauce can increase moisture. Ensure your butter is softened but not melted to aid in creating a tender crumb.
Can I add nuts or chocolate chips to the coffee cake?
Absolutely! Feel free to add 1/2 cup of chopped nuts (pecans, walnuts, or almonds) to the batter or sprinkle chocolate chips over the crumble topping for extra flavor and texture.
How do I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe provides a delicious and moist coffee cake without sacrificing flavor or texture. Enjoy!
