Coffee Cake Recipes Using Sour Cream Without Nuts

Coffee cake is a delicious treat that pairs perfectly with a hot cup of coffee or tea. With its moist and tender texture, this classic dessert is loved by many. However, if you have a nut allergy or simply prefer to enjoy your coffee cake without nuts, you may be looking for alternative recipes to try. In this article, we will explore some delightful coffee cake recipes that use sour cream instead of nuts, allowing you to savor the flavors without any worry. Let’s dive in!

1. Classic Sour Cream Coffee Cake

Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and finish with the dry ingredients.
6. Pour the batter into the greased cake pan and spread it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving. Enjoy!

2. Cinnamon Streusel Coffee Cake

Ingredients:
For the streusel topping:
– ½ cup all-purpose flour
– ¼ cup granulated sugar
– ¼ cup packed light brown sugar
– 1 teaspoon ground cinnamon
– ¼ cup unsalted butter, melted

For the cake:
– 1 ¾ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a square baking dish.
2. In a small bowl, combine all the streusel topping ingredients until crumbly. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
5. Beat in the eggs, one at a time, followed by the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and finish with the dry ingredients.
7. Pour half of the batter into the greased baking dish and spread it evenly.
8. Sprinkle half of the streusel topping over the batter.
9. Repeat with the remaining batter and streusel topping.
10. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool before serving. Enjoy!

3. Lemon Blueberry Coffee Cake

Ingredients:
For the streusel topping:
– ½ cup all-purpose flour
– ¼ cup granulated sugar
– ¼ cup packed light brown sugar
– ¼ cup unsalted butter, melted

For the cake:
– 2 cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 tablespoon lemon zest
– 1 cup fresh blueberries

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a small bowl, combine all the streusel topping ingredients until crumbly. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
5. Beat in the eggs, one at a time, followed by the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and finish with the dry ingredients.
7. Stir in the lemon zest and gently fold in the blueberries.
8. Pour the batter into the greased cake pan and spread it evenly.
9. Sprinkle the streusel topping over the batter.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool before serving. Enjoy!

These delightful coffee cake recipes using sour cream instead of nuts are perfect for anyone looking for nut-free options or simply wanting to try a different twist on this classic treat. Whether you choose the classic sour cream version, the cinnamon streusel variation, or the tangy lemon blueberry delight, these recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of homemade coffee cake. Happy baking!

FAQ

1. Can I make a nut-free coffee cake using sour cream?

   • Yes, you can make a nut-free coffee cake using sour cream. There are alternative recipes provided in this article that use sour cream instead of nuts.

2. What are the ingredients needed for the Classic Sour Cream Coffee Cake?

   • The ingredients needed for the Classic Sour Cream Coffee Cake are all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and sour cream.

3. How do I make the Cinnamon Streusel Coffee Cake?

   • To make the Cinnamon Streusel Coffee Cake, you need to combine the streusel topping ingredients, whisk together the dry ingredients, cream the butter and sugar, beat in the eggs and vanilla extract, and gradually add the dry ingredients and sour cream. The specific instructions are provided in the article.

4. What is the baking temperature and time for the coffee cakes?

   • The baking temperature for both the Classic Sour Cream Coffee Cake and the Cinnamon Streusel Coffee Cake is 350°F (175°C). The baking time may vary, but it is recommended to bake until a toothpick inserted into the center comes out clean.