Eggless Coffee Cake

This Eggless Coffee Cake is delicious, buttery, and melt-in-the-mouth, with crisp and crunchy streusel topping! It is soft, moist, tender, and with a sugar crunch on the top, perfect for breakfast.

Making this Eggless Coffee Cake is beyond easy and requires only pantry staples. The recipe is simple, but it makes an irresistible delicate cake that works as a special treat!

Jump to:

• About Eggless Coffee Cake
• Why You Will Love This Cake
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Cakes
• Recipe Card

About Eggless Coffee Cake

It is called coffee cake because, traditionally, it is served with coffee. Some might think that coffee will be an ingredient in this recipe, but that is not the case. However, you can check out Almond Coffee Cake, where I have used coffee to give the coffee flavor to the cake.

This coffee cake is buttery, moist, and has soft crumbs. However, the crunchy streusel top provides a distinct taste. The streusel is made with flour, brown sugar, cinnamon, and butter.

But you can bring variations to this cake by adding nuts to the batter or topping the cake with glaze. Also, you can make a thin layer of streusel in the middle of the cake. To do so, pour half of the batter into the pan, add a thin layer of streusel, pour the remaining batter, and again top it with the remaining streusel.

I have made this eggless coffee cake using melted butter; hence, there is no need for any electric mixer to make the batter. The batter comes together easily; however, expect it to be slightly thicker.

Ingredients

For The Streusel

1. All-Purpose Flour: Measure the flour correctly to make the streusel. Excess flour will result in dry and crumbly streusel. Use the kitchen scale to measure the ingredients, if you have one, for the best results.
2. Sugar: I have used dark brown sugar for the crunchy streusel top. But you can also use light brown or white sugar to make the topping.
3. Ground Cinnamon: It adds a fantastic flavor to this coffee crumb cake.
4. Butter: Use cold and unsalted butter for the streusel and mix it in the flour mixture with a pastry cutter, two forks, or your fingers.

For The Cake

1. All-Purpose Flour: I have used unbleached all-purpose flour for this Coffee Cake, and I will recommend the same. But if you want, you can use cake flour to make this cake. Ensure to measure the flour correctly; if you have a kitchen scale, use it for the best results.
2. Baking Powder: It works as a leavening agent and is essential for the recipe. Do not replace it with baking soda.
3. Salt: It adds a nice contrast to the sweet cake and elevates the buttery flavor.
4. Butter: Use unsalted and melted butter for the recipe. It makes the cake buttery and delicious, and do not replace it with oil.
5. Sugar: I have used white granulated sugar, but if you want, you can replace half of the white sugar with light brown sugar.
6. Sour Cream: It makes the cake moist, soft, and tender. Use full-fat sour cream for the best texture and taste. If you do not have sour cream, replace it with the same amount of plain and thick yogurt.
7. Milk: Use whole milk if possible, and it should be at room temperature. Do not use fat-free milk for this cake.
8. Vanilla: Use only pure vanilla extract if possible. It provides sweet and warm flavors to this eggless coffee cake.

Step-by-Step Directions

Making The Streusel

• Add the sugar, flour, and cinnamon in a medium bowl, and whisk well.
• Add the butter cubes and combine with a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs. Set it aside.

Making The Coffee Cake

• Preheat the oven to 350°F (180°C).
• Lightly spray a 9×9-inch baking pan; if you want, line it with parchment paper.
• Sift the flour, baking powder, and salt in a medium bowl. Whisk until everything is well combined.

• Add melted butter, sugar, sour cream, and vanilla in a large mixing bowl.
• Whisk well until everything is well combined and the mixture is smooth.

• To this mixture, add dry ingredients and milk alternatively into two parts.
• Mix until everything is just combined; do not overmix. The batter will be thick.

• Transfer the batter to the prepared baking pan and smooth the top with a spatula or spoon.

• Top the batter with the streusel and bake the cake in the preheated oven for 35-40 minutes or until the cake taster inserted in the center comes out clean.
• The baking time may vary as every oven is different, so keep an eye on the cake after 30 minutes.

• Remove from the oven and allow the cake to cool down completely or until it is slightly warm before cutting.

Storing Suggestions

• This cake stays well at room temperature for 3-4 days and in the fridge for up to a week. However, warm it in the microwave for 15-20 seconds before serving it for the best taste.
• If you want to freeze the cake, let it cool completely. Then wrap it tightly with plastic wrap and place it in the freezer-safe bag or container. Thaw on the counter at room temperature and warm it in the oven or microwave before serving.

Helpful Tips

• Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
• Flour For The Cake: If you wish and if you have, you can use cake flour instead of all-purpose flour. Cake flour will make the cake more delicate.
• Butter For The Streusel: Use cold and unsalted butter to make the topping.
• Butter For The Cake: Melt the butter and let it cool down slightly before mixing it with other ingredients.
• Sugar For The Streusel: I have used dark brown sugar to make the streusel, but you can also use light brown sugar or white sugar. However, the color of the streusel will be different.
• Sugar For The Cake: I have used white granulated sugar, but you can swap half of it with dark or light brown sugar.
• Sour Cream: If you do not have sour cream, use the same amount of whole milk plain yogurt.
• Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
• Serving The Cake: This cake can also be served warm, so if you are serving it the next day, warm it in the microwave for 15-20 seconds.

More Eggless Cakes

Recipe Card