Eggless Coffee Cake

A soft, tender eggless sour cream coffee cake with a cinnamon streusel swirl and a thick, crumbly streusel topping. No eggs or egg substitutes needed!

Course Breakfast, Breakfast & Snack, Dessert

Cuisine American

Keyword coffee cake with cinnamon streusel, coffee cake without eggs, egg-free coffee cake, eggless cinnamon coffee cake, eggless coffee cake, eggless sour cream coffee cake, how to make coffee cake without eggs, no egg coffee cake

Prep Time 20

Cook Time 45

Cool Time 30

Total Time 1 35

Servings slices

Calories 387

Author Alyssia Sheikh

Equipment

1 8-inch square baking pan
1 hand mixer

Ingredients

Cinnamon Streusel

½ cup all-purpose flour (60g)
⅓ cup packed light brown sugar (71g)
1½ teaspoons ground cinnamon
⅛ teaspoon fine salt
4 tablespoons unsalted butter cold and cubed (57g)

Coffee Cake

1¾ cups all-purpose flour (210g)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
½ cup unsalted butter softened (113g)
¾ cup granulated sugar (150g)
¾ cup full-fat sour cream room temperature (180g)
¼ cup milk whole or 2%, room temperature (60mL)
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350°F (180°C). Line an 8-inch square metal baking pan with parchment paper and lightly grease.
In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it in with your fingertips or a fork until the mixture forms small and medium-sized crumbs. Refrigerate while you make the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar with a hand mixer for about 3 minutes, until noticeably lighter and fluffy.
Beat in the sour cream and vanilla until combined. The mixture may not look completely smooth.
Add about half of the dry ingredients and mix on low just until mostly incorporated.
Mix in the milk, then add the remaining dry ingredients. Mix only until no dry streaks remain. The batter should be thick and spreadable, not pourable.
Scoop about half of the batter into the prepared pan and spread it into an even layer.
Sprinkle about one-third of the streusel evenly over the batter.
Dollop the remaining batter across the surface, then gently spread it over the streusel. Avoid dragging the spatula through the middle layer.
Sprinkle the remaining two-thirds of the streusel evenly over the top.
Bake for 40–48 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Avoid testing through a streusel pocket. If the streusel browns too quickly, loosely tent with foil.
Cool in the pan for at least 30 minutes before slicing. For the cleanest slices, let it cool closer to room temperature.

Notes

• Use full-fat sour cream for the most tender, reliable texture. Plain full-fat Greek yogurt is the best substitute.
• Cream the butter and sugar for the full 3 minutes. It helps the eggless cake rise.
• Don't overmix once the flour is added.
• A light-colored metal pan bakes most evenly. If using a dark pan, start checking a few minutes early.
• Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze wrapped slices for up to 3 months.

Nutrition