Coffee cake, with its crumbly topping and moist interior, is a beloved breakfast or brunch treat. But many classic recipes rely on sour cream, which can be a problem for those with dietary restrictions or simply those who don't have it on hand. Fear not! This recipe delivers all the deliciousness of traditional coffee cake without requiring a single dollop of sour cream. We'll explore the secret to achieving that perfect texture and flavor, answering common questions along the way.
What Can I Use Instead of Sour Cream in Coffee Cake?
This is the golden question! The secret lies in understanding what sour cream brings to the table: moisture and richness. We can achieve the same result using a combination of other ingredients. This recipe uses plain yogurt and a touch of melted butter for a surprisingly similar result. The yogurt adds tang and moisture, mimicking the sour cream's contribution, while the butter enhances the rich flavor and keeps the cake tender.
Can I Make Coffee Cake Without Any Dairy?
Absolutely! For a completely dairy-free coffee cake, you can substitute the yogurt with unsweetened applesauce or a dairy-free yogurt alternative (like soy or almond yogurt). Be mindful that the consistency might vary slightly depending on your chosen substitute. You'll also want to use a vegan butter alternative for the melted butter.
How Do I Make a Moist Coffee Cake Without Sour Cream?
Moisture is key to a perfect coffee cake. Besides the yogurt and butter, this recipe incorporates additional techniques to ensure a moist interior:
- Room Temperature Ingredients: Ensure your eggs and butter (or butter substitute) are at room temperature. This helps them emulsify better, resulting in a smoother, more moist batter.
- Don't Overmix: Overmixing develops gluten, leading to a tough cake. Mix the batter just until the ingredients are combined.
- Proper Baking Time: Overbaking can dry out your cake. Use a toothpick to check for doneness – it should come out with a few moist crumbs attached, not completely clean.
Does This Recipe Use Oil Instead of Sour Cream?
No, this recipe uses yogurt and melted butter to replace the sour cream. Oil can be used in baking, but in this case, the yogurt and butter provide a better texture and flavor profile. Oil can make a cake greasy; we aim for moist, not oily!
My Coffee Cake is Dry - What Went Wrong?
A dry coffee cake can be caused by a few things:
- Overbaking: This is the most common culprit. Check your cake earlier than you think you might need to.
- Not Enough Liquid: Double-check your measurements to ensure you haven't accidentally omitted any liquid ingredients.
- Old Baking Powder: Baking powder loses its effectiveness over time. Make sure yours is fresh.
Coffee Cake Recipe (Sour Cream-Free)
Ingredients:
-
Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain yogurt (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
-
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup (½ 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.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the melted butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the yogurt and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the cooled coffee.
- In a separate bowl, combine the flour, brown sugar, nuts (if using), and cold butter for the crumb topping. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared pan. Sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let the coffee cake cool in the pan for 10 minutes before serving.
Enjoy your delicious and moist sour cream-free coffee cake! Remember to adjust baking time depending on your oven and altitude. Feel free to experiment with different extracts or add-ins to customize your perfect cup of cake!
