Mornings just got a whole lot sweeter with this moist and tender coffee cake recipe without sour cream that brings all the classic flavors you love. This buttery cake with its cinnamon swirl and crumbly streusel topping proves you don’t need sour cream in your pantry to create bakery-quality results.

Using buttermilk instead delivers that same tangy richness while keeping the crumb incredibly soft. The beauty of this approach is that buttermilk is easier to find, lasts longer in the fridge, and creates an even lighter texture than traditional versions.

Every bite offers layers of cinnamon sweetness, from the ribbon running through the center to the generous crumb topping that gets perfectly golden in the oven. The cake stays moist for days, making it ideal for meal prep or keeping on hand for unexpected guests.

This recipe uses basic ingredients you likely already have at home. No special trips to the store for one ingredient that’ll sit unused in your refrigerator. Just simple pantry staples that come together quickly.

The versatility makes this cake a winner for any occasion. Serve it warm for breakfast with your morning cup of joe, pack slices for an afternoon snack, or dress it up with a scoop of vanilla ice cream for dessert.

Another favorite: French Toast Casserole

Table of Contents

Why You’ll Love This Coffee Cake Recipe Without Sour Cream

This recipe solves the common problem of needing sour cream for just one dish. Buttermilk creates an equally tender crumb while being more versatile for other baking projects throughout the week.

The streusel topping is generously thick and stays crispy even after a day or two. That crunchy contrast against the soft cake is what makes every bite so satisfying, and you get plenty of it in every slice.

Simple ingredient list that uses pantry staples you probably already have on hand
Perfectly moist texture that rivals any bakery version, even after several days
Make-ahead friendly for stress-free entertaining or busy weekday mornings
Customizable flavors that work beautifully with added fruit or nuts
Budget-friendly without sacrificing quality or taste

Ingredients

This coffee cake uses three components: the cake batter, the cinnamon filling, and the streusel topping. Each part comes together quickly with straightforward mixing methods.

For the Cake:

1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk, at room temperature (or make your own by combining 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)

For the Cinnamon Filling:

1/2 cup (100g) light brown sugar, packed
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted

For the Streusel Topping:

3/4 cup (95g) all-purpose flour
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (85g) cold unsalted butter, cubed

This pairs beautifully with Breakfast Casserole for a complete brunch spread.

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly and ensures even baking throughout. Quality bakeware makes a noticeable difference in how the streusel browns and how easily the cake releases from the pan.

9×13-inch baking pan or 9×9-inch square pan
Stand mixer or hand mixer
Large mixing bowls
Medium mixing bowls
Measuring cups and spoons
Rubber spatula
Whisk
Pastry cutter or fork for streusel
Cooling rack

Recommended Products for This Recipe

These carefully selected products will help you achieve bakery-quality results with less effort. Each recommendation addresses a specific step in the recipe to make your baking experience smoother and more enjoyable.

1. Le Creuset Stoneware Baking Dish

This baking dish distributes heat evenly, ensuring your coffee cake bakes uniformly without burnt edges or undercooked centers. The superior heat retention keeps the streusel topping crispy while the cake stays perfectly moist. It’s a durable investment piece that performs beautifully for all your baking needs.

Get it on Amazon

2. KitchenAid Stand Mixer

A stand mixer makes creaming butter and sugar effortless, creating that light and fluffy texture that’s essential for a tender crumb. The consistent mixing ensures all ingredients are properly incorporated without overworking the batter. This tool saves time and energy while delivering professional results every time.

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3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Premium vanilla extract makes a noticeable difference in baked goods, adding depth and complexity to the cake’s flavor profile. The rich, authentic vanilla notes complement the cinnamon beautifully without artificial aftertaste. A little goes a long way, making it a worthwhile investment for all your baking projects.

Get it on Amazon

4. OXO Good Grips Pastry Blender

This pastry blender creates perfect streusel every time by cutting cold butter into dry ingredients efficiently. The sturdy wires work through the butter quickly while the comfortable grip prevents hand fatigue. It’s essential for achieving those coveted coarse crumbs that make the topping so irresistible.

Get it on Amazon

Read Also: Potato Casserole

Step-by-Step Instructions

Follow these detailed steps for perfect results every time. Taking your time with each stage ensures the cake has the right texture and the streusel stays beautifully crumbly.

1. Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C) and position the rack in the center for even heat distribution.
Generously grease your 9×13-inch baking pan with butter or non-stick spray, making sure to coat all corners and edges.
For easier removal, you can line the pan with parchment paper, leaving some overhang on the sides to use as handles later.
Set the prepared pan aside while you make the batter and toppings.

2. Make the Streusel Topping

In a medium bowl, whisk together 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt.
Add the cold cubed butter to the flour mixture.
Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
The butter should be well distributed but not completely smooth – those larger pieces will create pockets of buttery goodness in the finished topping.
Place the bowl in the refrigerator while you prepare the rest of the recipe to keep the butter cold.

3. Prepare the Cinnamon Filling

In a small bowl, combine 1/2 cup brown sugar and 2 tablespoons cinnamon, stirring until evenly mixed.
Drizzle in 2 tablespoons melted butter and stir with a fork until the mixture forms soft, crumbly clumps.
The butter helps the cinnamon sugar stick together slightly, creating a more defined swirl layer in the finished cake.
Set this aside at room temperature – you’ll use it after adding the first layer of batter to the pan.

4. Cream the Butter and Sugar

In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium speed for about 1 minute until smooth and creamy.
Add 1 cup granulated sugar and continue beating on medium-high speed for 3-4 minutes, stopping occasionally to scrape down the sides of the bowl.
The mixture should become light in color, fluffy in texture, and noticeably increase in volume – this incorporates air that helps create a tender crumb.
Add the vanilla extract and beat for another 30 seconds until fully incorporated.

5. Add the Eggs

Add the eggs one at a time, beating well after each addition for about 30 seconds.
Make sure each egg is fully incorporated before adding the next one to prevent the mixture from looking curdled.
Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
The batter should look smooth, creamy, and slightly glossy at this stage.

6. Combine the Dry Ingredients

In a separate medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Whisking ensures all the leavening agents are evenly distributed throughout the flour, which helps the cake rise uniformly.
Breaking up any lumps in the flour now prevents pockets of dry ingredients in the finished batter.
Set this bowl aside near your mixer for easy access.

7. Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add about one-third of the flour mixture to the butter mixture and mix just until you can no longer see dry flour.
Pour in half of the buttermilk and mix on low speed until just combined.
Add another third of the flour mixture, mixing until just incorporated.
Pour in the remaining buttermilk, mixing briefly.
Add the final third of the flour mixture and mix on low speed just until no dry streaks remain – be careful not to overmix.
Stop the mixer and give the batter a few final stirs with a rubber spatula, scraping the bottom and sides to incorporate any unmixed ingredients.
The batter will be thick but smooth and should fall slowly from the spatula in ribbons.

8. Layer the Batter and Filling

Pour half of the cake batter into your prepared pan, using a rubber spatula to spread it evenly into all corners.
The batter is thick, so take your time spreading it into a smooth, even layer that reaches the edges.
Sprinkle the cinnamon filling mixture evenly over the batter, distributing it all the way to the edges and corners.
Carefully spoon the remaining batter over the cinnamon layer in dollops across the surface.
Gently spread the dollops together using an offset spatula or the back of a spoon, being careful not to disturb the cinnamon layer too much.
It’s okay if some cinnamon filling peeks through – this creates that beautiful marbled effect.

9. Add the Streusel Topping

Remove the streusel from the refrigerator.
Evenly distribute the streusel mixture over the entire surface of the batter, making sure to cover it completely.
Use your fingertips to gently press the streusel into the batter so it adheres and doesn’t fall off after baking.
Don’t press too hard – you want the streusel to sit on top, not sink into the cake.

10. Bake the Coffee Cake

Place the pan in the preheated oven and bake for 40-50 minutes (or 45-55 minutes for a 9×9-inch pan).
The cake is done when the edges are golden brown, the streusel is deeply golden and crisp, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The cake should spring back lightly when touched in the center.
Avoid opening the oven door during the first 30 minutes of baking, as this can cause the cake to sink in the middle.

11. Cool and Serve

Remove the pan from the oven and place it on a wire cooling rack.
Let the cake cool in the pan for at least 20-30 minutes before slicing – this allows it to set properly and makes cleaner cuts.
For neat slices, use a sharp knife and wipe it clean between cuts.
Serve warm or at room temperature, depending on your preference.

For a lighter option, try: Healthy Chicken Salad

Tips for Success

These tested tips ensure your coffee cake turns out perfectly every single time. Small details make a big difference in achieving that ideal texture and flavor balance.

Bring ingredients to room temperature for better incorporation and a more even crumb – this typically takes 30-60 minutes for butter, eggs, and buttermilk.
Don’t overmix the batter once you add the flour, as this develops gluten and creates a tough, dense cake instead of a tender one.
Keep the streusel butter cold until you’re ready to use it, which helps create those distinct crumbly pieces rather than a greasy paste.
Use fresh baking powder and baking soda that haven’t expired, as old leavening agents won’t give the cake proper lift.
Check for doneness at the minimum time and add more time in 5-minute increments if needed – oven temperatures can vary significantly.
Let the cake cool properly before cutting to prevent it from falling apart or looking messy when you slice it.

Read Also: Cowboy Casserole

Serving Suggestions

This coffee cake shines as the centerpiece of any breakfast or brunch spread. The cinnamon flavors pair wonderfully with both hot and cold beverages throughout the day.

Classic coffee pairing with a hot cup of your favorite brew, from bold dark roasts to creamy lattes
Ice cream topping by warming a slice and adding vanilla ice cream for an indulgent dessert
Brunch buffet alongside Breakfast Potatoes and scrambled eggs
Afternoon tea with fresh berries and whipped cream for an elegant presentation
Make-ahead breakfast by pre-slicing portions and warming them quickly in the microwave
Gift giving wrapped in parchment paper and tied with twine for homemade presents

Variations to Try

These simple additions transform the base recipe into new flavor experiences. Each variation maintains the same reliable texture while offering something different to enjoy.

Blueberry coffee cake by folding 1 1/2 cups fresh or frozen blueberries gently into the batter before layering.
Apple cinnamon version using 1 cup diced apples tossed with a tablespoon of flour, added to the cinnamon filling layer.
Nutty streusel by mixing 1/2 cup chopped pecans or walnuts into the streusel topping for extra crunch.
Chocolate chip twist with 3/4 cup mini chocolate chips folded into the batter for a sweeter treat.
Cream cheese filling by dotting 4 ounces softened cream cheese over the cinnamon layer for tangy richness.
Glaze topping made from 1 cup powdered sugar mixed with 2-3 tablespoons milk, drizzled over the cooled cake.

You might also enjoy: Baked Mac and Cheese

Storage and Reheating

Proper storage keeps this coffee cake fresh and delicious for days. The streusel topping maintains its texture when stored correctly, and the cake stays moist without becoming soggy.

Room temperature storage by covering the pan tightly with plastic wrap or aluminum foil for 2-3 days.
Refrigerator storage in an airtight container for up to 1 week – the cake actually stays moister this way.
Freezer storage by wrapping individual slices tightly in plastic wrap, then placing in a freezer bag for up to 3 months.
Microwave reheating for 10-15 seconds per slice to warm it through and soften the butter in the streusel.
Oven reheating at 300°F (150°C) for 8-10 minutes, covered with foil to prevent over-browning.

For a lighter option, try: Spinach Soup

Nutritional Facts

This information is based on one slice from a 9×13-inch pan, cut into 12 equal servings. Values are approximate and may vary based on specific ingredient brands and portion sizes.

Per Serving:

Calories: 365
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 240mg
Total Carbohydrates: 54g
Dietary Fiber: 1g
Sugars: 35g
Protein: 4g

Health Benefits of Key Ingredients

While coffee cake is definitely an indulgent treat, several ingredients offer nutritional benefits. Understanding what each component brings to the table helps you make informed choices about when to enjoy this delicious breakfast option.

Cinnamon provides powerful antioxidants and has been studied for its potential to help regulate blood sugar levels, though the amounts used in baking are relatively small. This warm spice also has anti-inflammatory properties and may support heart health when consumed as part of a balanced diet.

Buttermilk provides calcium for bone health and probiotics that support digestive wellness
Eggs deliver high-quality protein and essential nutrients like vitamin D and choline
Butter contains fat-soluble vitamins A, E, and K2 when sourced from grass-fed cows
Cinnamon offers antioxidants and may help with inflammation reduction
Whole grain flour option (if substituted) adds fiber, B vitamins, and minerals

Read Also: Tuna Casserole

Frequently Asked Questions

1. Can I make this coffee cake without buttermilk?

Yes, you can easily substitute regular milk mixed with an acid. Combine 1 cup of whole milk with 1 tablespoon of white vinegar or fresh lemon juice, stir well, and let it sit for 5 minutes until it thickens slightly. This creates a similar tangy flavor and tender texture that buttermilk provides.

2. Why is my streusel topping sinking into the cake?

This usually happens when the butter in the streusel is too warm or when the batter is too thin. Make sure to keep your streusel refrigerated until you’re ready to use it, and don’t overmix your cake batter. Gently pressing the cold streusel onto the surface helps it stay on top rather than sinking.

3. Can I prepare this coffee cake the night before?

Absolutely, and it actually tastes even better the next day as the flavors meld together. Bake the cake, let it cool completely, then cover tightly with plastic wrap or aluminum foil. Store at room temperature overnight and serve in the morning, warming individual slices if desired.

4. How do I know when the coffee cake is fully baked?

Insert a toothpick into the center of the cake, avoiding any cinnamon swirl areas. The toothpick should come out clean or with just a few moist crumbs attached, not wet batter. The edges should be golden brown and pulling away slightly from the sides of the pan.

5. Can I use a different size pan for this recipe?

Yes, but you’ll need to adjust the baking time accordingly. A 9×9-inch square pan works perfectly and will need about 5-10 minutes longer than a 9×13-inch pan. Two 8-inch round pans also work well for layer cake presentation, reducing baking time by about 5 minutes.

Another favorite: Creamy Mashed Potatoes

Coffee Cake Without Sour Cream

Steven

This moist and tender coffee cake skips the sour cream and uses buttermilk instead, delivering the same tangy richness with an even lighter crumb. Layered with a cinnamon-brown sugar swirl and topped with a generous, crispy streusel, it comes together with simple pantry staples and stays fresh for days — perfect for weekend brunch, weekday mornings, or anytime guests drop by.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Brunch

Cuisine American

Servings 12 servings

Calories 365 kcal

Equipment

9×13 inch baking pan - or 9×9-inch square pan
Stand mixer - or hand mixer
Large mixing bowl
Medium mixing bowls - need two
Measuring cups and spoons
Rubber spatula
Whisk
Pastry cutter or fork - for making streusel
Wire cooling rack
Parchment paper - optional, for easy removal

Ingredients

For the Cake

1/2 cup unsalted butter - 115g, softened to room temperature
1 cup granulated sugar - 200g
2 large eggs - at room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour - 250g
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk - 240ml, at room temperature; substitute: 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes

For the Cinnamon Filling

1/2 cup light brown sugar - 100g, packed
2 tbsp ground cinnamon
2 tbsp unsalted butter - melted

For the Streusel Topping

3/4 cup all-purpose flour - 95g
1/2 cup light brown sugar - 100g, packed
1/4 cup granulated sugar - 50g
1 1/2 tsp ground cinnamon
1/4 tsp salt
6 tbsp unsalted butter - 85g, cold and cubed

Instructions

Preheat oven to 350°F (175°C) with the rack in the center position. Grease a 9×13-inch baking pan with butter or non-stick spray, and line with parchment paper if desired.
Whisk together flour, both sugars, cinnamon, and salt in a medium bowl, then cut in the cold cubed butter using a pastry cutter or fingertips until coarse, pea-sized crumbs form. Refrigerate until needed.
Stir together brown sugar and cinnamon in a small bowl, then drizzle in the melted butter and mix with a fork until soft, crumbly clumps form. Set aside at room temperature.
Beat softened butter on medium speed for 1 minute, then add sugar and beat on medium-high for 3–4 minutes until light and fluffy. Add vanilla and beat 30 seconds more.
Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl, until the batter is smooth and slightly glossy.
Whisk together flour, baking powder, baking soda, and salt in a separate bowl until evenly combined and lump-free.
With the mixer on low, alternate adding the flour mixture in thirds and the buttermilk in two additions, beginning and ending with flour; mix just until no dry streaks remain — do not overmix.
Spread half the batter evenly in the prepared pan, sprinkle the cinnamon filling all the way to the edges, then dollop the remaining batter on top and gently spread to cover.
Remove streusel from the refrigerator and scatter it evenly over the entire surface, gently pressing it into the batter so it adheres without sinking.
Bake for 40–50 minutes, until the edges are golden, the streusel is deeply golden and crisp, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Transfer the pan to a wire rack and cool for at least 20–30 minutes before slicing. Serve warm or at room temperature.

Notes

Bring butter, eggs, and buttermilk to room temperature 30–60 minutes before starting for the best incorporation and a tender, even crumb.
Do not overmix once the flour is added — this develops gluten and results in a tough, dense cake instead of a soft one.
Keep the streusel butter cold until use; warm butter will make the topping greasy rather than crumbly.
No buttermilk on hand? Combine 1 cup whole milk with 1 tablespoon white vinegar or lemon juice, stir, and let sit 5 minutes before using.
Check doneness at the 40-minute mark and add time in 5-minute increments — oven temperatures vary. Avoid opening the oven in the first 30 minutes.
Make ahead: bake the night before, cool completely, cover tightly, and store at room temperature. The flavors improve overnight.
Store covered at room temperature for 2–3 days, in the refrigerator in an airtight container for up to 1 week, or freeze individual slices for up to 3 months.
Reheat slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 8–10 minutes covered with foil.
Variations: fold in 1½ cups blueberries, 1 cup diced apples, ½ cup chopped pecans/walnuts, or ¾ cup mini chocolate chips for different flavor twists.
For a 9×9-inch pan, increase baking time by 5–10 minutes; for two 8-inch round pans, reduce baking time by about 5 minutes.

Keyword buttermilk coffee cake, cinnamon coffee cake, coffee cake without sour cream, easy breakfast cake, streusel coffee cake

Final Thoughts

This coffee cake recipe without sour cream delivers everything you want in a classic breakfast treat. The combination of moist, tender cake with a generous cinnamon swirl and crispy streusel topping makes every bite worth savoring.

The recipe’s simplicity means you can whip it up for weekend brunch or weekday mornings without stress. Using buttermilk instead of sour cream actually creates a lighter texture while delivering that same tangy richness everyone loves in coffee cake.

I’d love to hear how this recipe turns out for you. Share your results in the comments below, or let me know what variations you tried!

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