Coffee Cake Without Sour Cream

This Coffee Cake Without Sour Cream uses Greek yogurt to create an amazingly moist and fluffy cake topped with the perfect streusel topping!

Course Breakfast

Cuisine American

Keyword coffee cake, coffee cake without sour cream

Prep Time 15

Cook Time 35

Servings

Calories 748kcal

Heat oven to 350° F and grease skillet with some butter.
In a medium bowl, whisk together flour, baking powder, and baking soda. Set this flour mixture to the side while you mix the wet ingredients.
2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoons baking soda
In the bowl of a stand mixer with paddle attachment (or in a large bowl with a hand mixer) cream butter and brown sugar until light and fluffy.
1 cup brown sugar, 1/2 cup butter
Add eggs one at a time to butter mixture on medium speed. Beat well after each egg.
2 eggs
Add vanilla extract.
1 teaspoon vanilla extract
With the mixer on low speed, beat in half the dry ingredients until thoroughly combined. Take a rubber spatula and scrap down the edges.
Add yogurt and mix until well combined.
3/4 cup plain Greek yogurt
Add remaining flour and mix until thoroughly combined. This batter will be thicker than traditional cake batter.
2 1/2 cups all purpose flour
Pour batter into buttered skillet. Set aside and prepare topping.
In a small separate bowl, combine brown sugar, flour, and cinnamon.
3/4 cup brown sugar, 1/2 cup flour, 2 teaspoons cinnamon
Add firm butter and cut with pastry cutter or work into small crumbs with your fingers.
6 tablespoons butter
Sprinkle the streusel topping mixture in an even layer over the top of the batter.
Bake for 35 -40 minutes. Check with the center of the cake a cake tester or toothpick at 30-35 minutes. Cut and serve warm or cool.

For a crunchier topping, you can add chopped pecans or toasted walnuts.
If you’re serving this as a dessert, feel free to add fresh blueberries or strawberries with whipped cream for a more decadent treat!

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