Sour cream is often a key ingredient in coffee cakes, contributing to their moist and tender crumb. But what if you're out of sour cream, or simply prefer a different flavor profile? This comprehensive guide provides a delicious coffee cake recipe that skips the sour cream entirely, without sacrificing texture or taste. We'll also explore alternative ingredients and answer some frequently asked questions.
Why No Sour Cream? Dairy Alternatives and Dietary Needs
Many people avoid sour cream due to dairy allergies or intolerances, dietary restrictions (like keto or vegan diets), or simply a preference for lighter, less acidic flavors. This recipe offers a solution, providing a moist and flavorful coffee cake without relying on sour cream.
The Best Coffee Cake Recipe Without Sour Cream: A Step-by-Step Guide
This recipe uses applesauce and buttermilk as substitutes for sour cream, resulting in a similarly moist and tender cake.
Ingredients:
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For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
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For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (3 ounces) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the buttermilk, applesauce, and vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the cooled coffee.
- Crumble Topping: In a separate bowl, combine flour, brown sugar, nuts (if using), and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble: Pour the cake batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes before serving.
Frequently Asked Questions (FAQ)
Can I use a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with 1 cup of regular milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before adding it to the batter. This will create a similar acidity level.
What if I don't have applesauce?
You can substitute the applesauce with an equal amount of plain yogurt (Greek or regular) or mashed banana. Keep in mind that this might slightly alter the flavor.
Can I make this coffee cake ahead of time?
While it's best served fresh, you can bake the cake a day ahead of time and store it covered at room temperature. It will still be delicious, although the crumble topping might soften slightly.
What other types of nuts can I use in the topping?
You can use other nuts like almonds, hazelnuts, or even macadamia nuts in the crumble topping. Feel free to experiment!
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a delicious way to customize this recipe. Add about 1 cup of chocolate chips to the batter along with the coffee.
This detailed recipe and FAQ section provide a comprehensive guide to making a delicious coffee cake without relying on sour cream. Enjoy!
