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Eggless Coffee Cake

By Jigna
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American, World
Course Dessert
Diet Eggless, Vegetarian
Servings 16

Ingredients
  

For The Streusel Topping

  • ¾ cup (150g) dark or light brown sugar
  • ½ cup (60g) all-purpose Flour
  • 2 teaspoon ground cinnamon
  • 5 tablespoon (70g) cold unsalted butter, cubed

For The Cake

  • 2 cups (240g) all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (114g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ½ cup (120g) sour cream
  • ½ cup + 2 tablespoon (150ml) milk
  • 2 teaspoon pure vanilla

Instructions
 

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 9x9-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 wet mixture, add dry ingredients and milk alternatively into two parts. Mix until everything is just combined; do not overmix.
  • 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 toothpick 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 at room temperature for 3-4 days and in the fridge for up to a week. Then, 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.

Notes

  1. Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
  2. Flour For The Cake: If you wish, use cake flour instead of all-purpose flour. Cake flour will make the cake more delicate.
  3. Butter For The Streusel: Use cold and unsalted butter to make the topping.
  4. Butter For The Cake: Melt the butter and let it cool down slightly before mixing it with other ingredients.
  5. 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.
  6. Sugar For The Cake: I have used white granulated sugar, but you can swap half of it with dark or light brown sugar.
  7. Sour Cream: If you do not have sour cream, use the same amount of whole milk plain yogurt.
  8. Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
  9. 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.

Nutrition (Approximate Values)

Calories : 244kcalCarbohydrates : 34gProtein : 3gFat : 11gSaturated Fat : 7gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 3gTrans Fat : 0.4gCholesterol : 30mgSodium : 137mgPotassium : 60mgFiber : 1gSugar : 19gVitamin A : 344IUVitamin C : 0.1mgCalcium : 64mgIron : 1mg
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