Coffee Cake Without Sour Cream
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.
Equipment
- 9x13 inch baking pan - or 9x9-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 9x13-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 9x9-inch pan, increase baking time by 5–10 minutes; for two 8-inch round pans, reduce baking time by about 5 minutes.