This coffee cake is absolutely amazing! It makes the perfect breakfast treat for any day. I also love to eat it as an after-school snack. I find it better then your average cake for a small mid-day snack because it does not have the pile of frosting topping it. The cinnamon sugar topping gives this cake an amazing thin crisp top as well. I promise you will not be able to tell this coffee cake cake is allergy-friendly and vegan! This cake is light and fluffy with the hint of vanilla and topped with plenty of cinnamon sugar, it is hard to pass up!
Origins
This recipe is a recipe my grandma has been making for decades, and my dad ate it all the time as a kid. A couple weeks ago, after he attempted to make it from some other random recipe online and it failed to live up to his expectations, he asked my grandma for this recipe. I had never really had coffee cake before, so I was amazed after I made it for the first time.
With my small family of three, it is rare that we will eat an entire baked good before it goes bad, but this was the exception! Within three days the whole cake was gone (that’s quite a lot for three people)!
After the first time I made this cake, I knew I had to share the recipe with y’all. I made some slight adjustments, was granted permission by my Grandma to share it, and here we are!
Crumb Topping?
Yes, I know I know. Most traditional coffee cake recipes have a crumbly crumb topping. I have made coffee cakes that way before, and they are amazing, but they do not live up to the crisp thin layer that the cinnamon sugar creates on this cake. Trust me, you will love it!
Sour Cream?
Yes! Trust me, you will not even be able to tell that it is there, however, it does make the cake extremely moist without taking away any of the light fluffiness.
Final Tips
This recipe is not too hard to make, however here are a couple tips that should help ensure it will turn out as good as possible!
- Whip the butter mixture for a full three minutes. This ensures that the cake is super moist and fluffy!
- Spread the cinnamon sugar evenly on the top and in the center of the cake! Make sure that it is coating everything evenly and that you actually use half the mixture for the center and the other half for the top.
Have fun baking and I hope you enjoy this recipe as much as my family and I do!
Grandma’s Sour Cream Coffee Cake
Cuisine: GermanyDifficulty: Hard16
slices30
minutes45
minutes1
hour15
minutesIngredients
- Cake
1 stick softned non-dairy butter (I use Earth Balance)
1 1/2 cups white sugar
1 cup non-dairy sour cream (I use Follow Your Heart)
1 tsp vanilla
3 fake eggs (I use Ener-G Egg Replacer)
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
- Cinnamon Sugar
1/3 cup white sugar
2 tsp ground cinnamon
Directions
- Preheat the oven to 350°F and grease an 8×8 cake pan.
- Cream the butter and sugar together in a large bowl. Add in the sour cream and vanilla, cream for another three minutes. Set aside.
- Sift the flour, salt, baking powder, and baking soda in a small bowl. Sift this mixture again into the butter mixture. Mix until the batter is smooth. Set aside.
- In a very small bowl, mix together the white sugar and the cinnamon.
- Pour half of the batter into the prepared pan. Measure out 1/4 cup of the cinnamon sugar and spread evenly across the top of the batter in the pan. Pour the other half of the batter on top of the cinnamon sugar and spread evenly, being careful to keep the layers separate.
- Bake for 45 minutes, or until a toothpick comes out clean and the center of the cake does not cave in. Cool for at least 10 minutes before cutting.
- Enjoy!
