Name: Easy Coffee Crumb Cake Recipe Without Sour Cream
Prep time: 10 min
Cook time: 35 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: For Crumb Topping; 1 Cup packed light brown sugar; 1/3 Cup white sugar; 2 Tablespoons ground cinnamon; 1/2 Cup unsalted butter - melted; 1/3 -1/2 Cup chopped pecans - optional; For Wet Ingredients; 1 1/4 Cup milk; 1 Cup vegetable oil; 2 Large eggs - slightly beaten and at room temperature; 2 Tablespoons pure vanilla extract; For Dry Ingredients; 3 Cups all purpose flour; 1 Cup white sugar; 1 Tablespoon baking powder; 1/2 Teaspoon salt

Jump to Recipe

Indulge in this timeless treat that is so scrumptious and made without sour cream. With a tender crumb, cinnamon streusel topping, and a heavenly aroma, this delicious coffee cake will undoubtedly become a family favorite!

There is a white 9 inch by 13 inch baking dish with a yellow cake in it. There is a cinnamon, sugar, and chopped pecans topping on the cake. There is a square piece cut out of the cake. There is a small white plate next to the pan. There is a square piece of the coffee cake on the plate. There is a silver fork resting on the plate behind the piece of cake. There is a gray cloth napkin behind the plate. Items are on a white marbled surface.

I’ve tried more than a few coffee cakes before, I’ve kind of have a love affair with them and this is by far the best Coffee Cake recipe!

Prep time: 10 minutes
Bake time: 35 minutes
Additional time: 15 minutes
Servings: 12
Prep level: Beginner +

What You’ll Love

Simple ingredients – This classic coffee cake is made with basic ingredients you most likely already have in your pantry and with a prep time of about 10 minutes, making this sweet cake is effortless.
Lighter, yet still tender – Skipping the sour cream makes the cake a bit lighter, but it still has a soft, melt-in your mouth texture.
That buttery cinnamon topping – The thick, crumbly streusel is sweet, cozy and delicious.
Great for any time of day – It’s the perfect go-to for breakfast, brunch, or dessert, and a must make during the holiday season at our house.

There are four pieces of a yellow cake with a cinnamon, brown sugar, and pecan topping on a square white plate. The plate is on a wood surface.

So gather up all the ingredients and get ready to make a delicious super moist cake with a cinnamon streusel that can be shared with friends or enjoyed alone with your morning coffee. Happy baking!

Ingredient Swaps & Variations

Whole milk: Buttermilk or low fat milk can be substituted.
Vegetable oil: Use coconut oil or applesauce instead.
Pecans: Add your favorite chopped nuts if you’d like. Sliced almonds and walnuts are very popular and tasty on a cinnamon coffee cake.
Add fruit: Toss in some fresh blueberries, sliced peaches or chopped dates.

Step-by-Step Instructions

There is a white mixing bowl with a mixture of brown sugar and cinnamon in it. There is a metal whisk resting in the bowl. There is a stack of metal measuring cups next to the bowl. Items are on a white marbled surface.

Streusel

In a medium bowl, combine brown sugar, white sugar, and cinnamon. Mix well and set aside.

There is a large clear glass bowl with a milk and egg wet mixture in it. There is a metal whisk resting in the bowl. There is a silver fork and a stack of small white bowls next to the bowl. Items are on a white marbled surface.

There is a large clear glass bowl with a milk and egg wet mixture in it. There is a metal whisk resting in the bowl. There is a white bowl in front of the clear glass bowl with flour in it. There is a wood handled mixing utensil laying next to the white bowl. There is an empty small white bowl next to the mixing utensil. Items are on a white marbled surface.

Cake Batter

In a large bowl, combine the wet ingredients and whisk throughly.
In a separate bowl, blend the dry ingredients together.

There is a large clear mixing bowl with white flour and a yellow wet mixture. There is a white kitchen towel laying next to the bowl. Items are on a white marbled surface.

There is a large clear mixing bowl with a yellow cake batter in it. There is a metal whisk resting inside the bowl. There is a white kitchen towel laying next to the bowl. Items are on a white marbled surface.

Add the dry flour mixture to the wet ingredients and mix well.
Note – Coffee cake batter is a dense batter, so don’t be alarmed. If you are really concerned that it’s just too thick, you can add a little bit more milk to the batter.

There is a white 9 inch by 13 inch baking dish with a layer of yellow wet batter in it. There is a large clear glass bowl with a yellow wet batter in it. There is a white rubber spatula resting in the bowl. The bowl is next to the baking dish. There is a small white bowl with more of the cinnamon and brown sugar mixture in it. There is a silver spoon resting in the bowl. The bowl is in the back ground. Items are on a white marbled surface.

There is a white 9 inch by 13 inch baking dish with a layer of a cinnamon and brown sugar mixture. There is a large clear glass bowl with a yellow wet batter in it. There is a white rubber spatula resting in the bowl. The bowl is next to the baking dish. There is a small white bowl with more of the cinnamon and brown sugar mixture in it. There is a silver spoon resting in the bowl. The bowl is in the back ground. Items are on a white marbled surface.

Assemble

Spoon half of the batter into the prepared pan. Use a rubber spatula to smooth batter into an even layer. Sprinkle half of the cinnamon filling on top of the batter.

There is a white 9 inch by 13 inch baking dish with a layer of yellow wet batter. The baking dish is on a white marbled surface.

There is a white 9 inch by 13 inch baking dish with an unbaked yellow cake in it. There is a cinnamon and brown sugar topping on the cake. There is a glass measuring cup with melted butter in it in the background. Items are on a white marbled surface.

Gently spoon the rest of the batter over the cinnamon filling layer.
Sprinkle the remaining cinnamon streusel over the top of the coffee cake batter.

There is a white 9 inch by 13 inch baking dish with an unbaked yellow cake in it. There is a cinnamon, brown sugar, and chopped pecans topping on the cake. There is a glass measuring cup with melted butter in it in the background. Items are on a white marbled surface.

There is a white 9 inch by 13 inch baking dish with an unbaked yellow cake in it. There is a cinnamon, sugar, and chopped pecans topping on the cake. There is melted butter drizzled over the cake. There is a glass measuring cup in the background. Items are on a white marbled surface.

Add the chopped pecans to the top of the streusel.
Drizzle the melted butter over the top.

There is a white 9 inch by 13 inch baking dish with a yellow cake in it. There is a cinnamon, sugar, and chopped pecans topping on the cake. There is a brown cloth napkin next to the pan. Items are on a white marbled surface.

Bake in preheated oven. Cool cake on a wire rack. Serve warm or at room temperature.

See recipe card below for complete measurements, details, and total time.

There is a stack of cut pieces of yellow cake with a cinnamon, brown sugar, and chopped pecan topping on a round white plate with gold speckles. The plate on a white marbled surface.

Laura Belle’s Tips

Room temperature ingredients work best – Let the eggs, milk, and butter sit out for about 20 minutes before using for better texture and even mixing.
Test for doneness with a toothpick – Insert it into the center – if it comes out clean or with just a few moist crumbs, it’s ready.
Let it cool before slicing – For best results, let the cake rest 15 minutes after baking to set and hold its shape when cut.

Make Ahead

Bake it the day before – Coffee cake keeps well at room temperature for up to two days and up to five days in the fridge. Just cover to cover it tightly after it cools to keep it moist.

Make the streusel topping ahead – You can prepare the crumb topping in advance and store it in the fridge or freezer until ready to use.

There is a white baking dish with a yellow cake with a cinnamon, brown sugar, and pecan topping. There is a cut out section of the cake.

Storaging

If by chance there is any leftover coffee cake, tightly seal the top of the baking dish with plastic wrap or aluminum foil. The coffee cake can be stored at room temperature for a couple of days.

Store in an airtight container in the refrigerator for up to a week. To freeze – Tightly wrap with plastic wrap and store in an airtight container in the freezer for up to 3 months.

There is a square piece of yellow cake with a cinnamon, brown sugar, and pecan topping on a small white plate. The plate is on a white marbled surface.

More Breakfast and Brunch Dishes

Hash Brown Casserole
Dupar’s Pancakes
Crispy Waffle Iron Hash Brown Patties
Grandma’s New England Coffee Cake
Easy Hew Mexican Style Huevos Rancheros
Baked Pumpkin-Apple Oatmeal
Homemade Hazelnut Lattes
Easy Apple Cinnamon Bubble Up Bake from Back To My Southern Roots

Yield: 12

Easy Coffee Crumb Cake Recipe Without Sour Cream

A timeless treat that is so scrumptious and made without sour cream.

With a tender crumb, cinnamon streusel topping, and a heavenly aroma, this delicious coffee cake will undoubtedly become a family favorite!

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

For Crumb Topping
1 Cup packed light brown sugar
1/3 Cup white sugar
2 Tablespoons ground cinnamon
1/2 Cup unsalted butter – melted
1/3 -1/2 Cup chopped pecans – optional
For Wet Ingredients
1 1/4 Cup milk
1 Cup vegetable oil
2 Large eggs – slightly beaten and at room temperature
2 Tablespoons pure vanilla extract
For Dry Ingredients
3 Cups all purpose flour
1 Cup white sugar
1 Tablespoon baking powder
1/2 Teaspoon salt

Instructions

Preheat the oven to 350°F. Lightly grease a 9-x-13-inch baking dish or line the bottom of the pan with parchment paper and set aside.
Streusel – In a medium bowl, combine brown sugar, white sugar, and cinnamon.
Mix well and set aside.
Lightly beat room temperature eggs in a small bowl.
In a large mixing bowl, combine milk, oil, eggs, and vanilla. Throughly whisk ingredients.
In a separate large bowl, blend flour, sugar, baking powder, and salt.
Add the flour mixture to the wet ingredients and mix well.
Spoon half of the batter into the prepared baking dish.
Use a rubber spatula to smooth batter into an even layer.
Sprinkle half of the cinnamon streusel on top of the cake batter.
Carefully spoon the remaining batter over the cinnamon filling (streusel) layer.
Sprinkle the remaining streusel mixture over the top of the coffee cake batter.
If using chopped pecans, sprinkle evenly on top of the streusel.
Melt butter in a small bowl in the microwave or in a small sauce pan on the stove top.
Drizzle the melted butter over the top of the cake.
Bake 30 to 40 minutes. Insert a toothpick, paring knife, or cake tester into the center of the cake to check if the crumb is set.
Use oven mitts and remove from the oven.
Let the cake cool for about 15 minutes on a wire rack.
Serve warm or at room temperature.

Notes

Equipment / Helpful Tools

Large mixing bowls (2)

Medium bowl

Small bowl

Baking dish

Whisk

Rubber spatula

Measuring cups

Measuring spoons

Oven mitts

Cake tester or toothpick

Wire cooling rack

Let's Talk Ingredients And Variations

Whole milk – Buttermilk or low fat milk can be substituted.

Vegetable Oil – Use coconut oil or applesauce instead.

Pecans – Add your favorite chopped nuts. Sliced almonds and walnuts are very popular and tasty on a cinnamon coffee cake.

Add Fruit – Toss in some fresh blueberries, sliced peaches or chopped dates.

How To Store

If by chance there is any leftover coffee cake, tightly seal the top of the baking dish with plastic wrap or aluminum foil. The coffee cake can be stored at room temperature for a couple of days.

Store in an airtight container in the refrigerator for up to a week.

To freeze – Tightly wrap with plastic wrap and store in an airtight container in the freezer for up to 3 months.

Easy Coffee Crumb Cake Recipe Without Sour Cream

What You’ll Love

Ingredient Swaps & Variations