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Eggless Coffee Cake

This eggless coffee cake bakes up soft, tender, and topped with buttery cinnamon streusel. It is perfect when eggs disappear mysteriously and breakfast still expects effort.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 296 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • Measuring cups
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 1 cup milk
  • 1/2 cup sour cream or yogurt
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Whisk sugar, melted butter, milk, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Mix brown sugar, flour, cinnamon, and butter until crumbly clusters form.
  • Spread batter evenly in pan. Scatter streusel over the top edge to edge.
  • Bake 35 to 38 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, avoid overmixing and remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add nuts, berries, or chocolate chips for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, coffee cake, Eggless Coffee Cake, Ice Cream Cookie