Are you craving a warm, comforting slice of coffee cake but don't have sour cream on hand? Don't worry! This recipe delivers all the deliciousness of a classic coffee cake without relying on sour cream. We'll explore different techniques to achieve that signature moistness and crumbly texture, satisfying even the most discerning coffee cake aficionado. This recipe is perfect for brunch, an afternoon treat, or even a simple dessert.
Why Sour Cream is Often Used in Coffee Cakes
Before we dive into the sour cream-free version, let's quickly understand why sour cream is a popular ingredient. Sour cream adds moisture and a tangy flavor that complements the sweetness of the cake. The fat content contributes to a tender crumb, while the acidity helps to activate the baking soda, resulting in a light and airy texture.
Achieving Moistness Without Sour Cream
The key to a moist coffee cake without sour cream lies in substituting its moisture and fat content effectively. We'll achieve this through a combination of ingredients that work synergistically.
Substituting for Sour Cream's Moisture:
- Applesauce: Unsweetened applesauce is an excellent choice. It adds moisture and a subtle sweetness, without significantly altering the flavor profile of the coffee cake. About ¼ cup of applesauce usually substitutes well for ¼ cup of sour cream.
- Plain Yogurt (Greek or Regular): Plain yogurt, both Greek and regular, provides moisture and a slightly tangy note similar to sour cream. Use the same quantity as you would sour cream.
- Buttermilk: Buttermilk adds a similar tang and moisture. However, you might want to slightly reduce the amount of baking soda in the recipe to compensate for the increased acidity.
Substituting for Sour Cream's Fat:
- Melted Butter: Using slightly more melted butter than usual can compensate for the lack of fat from sour cream.
- Oil: A small amount of oil (vegetable or canola) will also add moisture and richness.
Coffee Cake Recipe (Sour Cream-Free)
This recipe uses applesauce as a substitute, but feel free to experiment with yogurt or buttermilk.
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, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (whole milk recommended for extra richness)
- ½ cup unsweetened applesauce
-
Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup chopped walnuts or pecans (optional)
- 6 tablespoons (3 ounces) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and applesauce, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix.
- Prepare crumble topping: In a separate bowl, combine flour, brown sugar, and nuts (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the coffee cake cool in the pan for 10-15 minutes before serving.
Frequently Asked Questions (FAQs)
Can I use other fruits in this recipe?
Absolutely! Berries, such as blueberries or raspberries, would be a delicious addition. You could fold them into the batter before adding the crumble topping.
How can I make this coffee cake even more moist?
Adding a simple syrup after baking can significantly increase moisture. Whisk together equal parts water and sugar, and lightly brush the warm cake with the syrup.
How long can I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This recipe provides a delicious and versatile base. Feel free to experiment with different spices, extracts, and additions to create your perfect sour cream-free coffee cake. Enjoy!
