Coffee Cake Recipe Without Sour Cream

Coffee Cake Recipe Without Sour Cream

Try this coffee cake recipe without sour cream for your next brunch or breakfast! It tastes just as fluffy and delicious as the traditional recipe. Greek yogurt provides a delicious moist flavor and tender crumb you will love!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 395kcal

Author Lyndsey

Equipment

1 loaf pan
rubber spatula
mixing bowls

Ingredients

Cinnamon Crumble Topping Ingredients

⅔ cup brown sugar
¾ cup gluten-free baking flour
1 tablespoon cinnamon
6 tablespoon butter cubed and chilled

Loaf Ingredients

1 and ⅓ cups gluten-free baking flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened to room temperature
¾ cup granulated white sugar
2 large eggs
1 tablespoon vanilla extract
½ cup full-fat Greek yogurt
2 tablespoon milk

Instructions

Preheat the oven to 350F. Spray a bread pan with cooking spray and set aside.
In a small bowl, combine brown sugar, ¾ of a cup of gluten-free flour, cinnamon, and butter. Use a pastry cutter to help to combine it easily. Place it in the freezer until you are ready to use it.
⅔ cup brown sugar, ¾ cup gluten-free baking flour, 1 tablespoon cinnamon, 6 tablespoon butter
In a large bowl, beat the eggs. Stir in the sugar and mix until they are fully combined. Stir in the vanilla extract, butter, milk, and Greek yogurt.
¾ cup granulated white sugar, 2 large eggs, 1 tablespoon vanilla extract, ½ cup full-fat Greek yogurt, 2 tablespoon milk, ½ cup unsalted butter
In another bowl, combine the dry ingredients. Once combined, gently stir them into the wet ingredients.
1 and ⅓ cups gluten-free baking flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Pour the batter into the loaf ban and bake for 30-35 minutes or until golden brown. If the sides begin to burn, line the outsides of the loaf pan with foil. Cool the loaf on a wire rack before slicing into thick slices and serving.

Notes

Recipe inspired by one originally posted on Sally's Baking Addiction.

Store wrapped in plastic wrap and aluminum foil at room temperature for up to 2 days. Refrigeration tends to dry out the cake. If refrigerated, reheat the coffee cake in the microwave for 30 seconds.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 55.1g | Protein: 4.5g | Fat: 17.8g