Sour Cream Coffee Cake (Whole Wheat)

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Sour cream coffee cake recipe with step by step pics. This eggless sour cream cake was one of the best cakes I have made during recent times.

sour cream coffee cake recipe

It has a soft and moist crumb. The cinnamon flavored streusel stuffing is like an icing on the cake. The crunch and sweetness of the dry fruits in the streusel is in contrast with the softness of the cake and tastes too good.

Sour cream cake is called as a coffee cake, but do not get misled. there is no coffee added in the cake. This cake is served with coffee and thus called as coffee cake. So basically this cake recipe is of an Eggless sour cream cake.

I had some sour cream left after making the vegetarian tacos. So was wondering what to do with the sour cream. Checked my books and saw a cake made with sour cream. So the recipe is loosely adapted from the cook book “bakin’ without eggs: delicious egg-free dessert recipes” by rosemarie emro.

This cake is egg free and makes use of whole wheat flour. The denseness of whole wheat bakes is not felt in this cake. Even though sour cream is used, but you can easily make this cake with fresh curd or yogurt. Even low fat sour cream or low fat yogurt can be used.

I have mixed and beaten all the ingredients in a stand mixer. But you can use a handheld electric beater also.

streusel sour cream coffee cake recipe

Eggless sour cream cake can be served as a coffee cake. You can even serve as a tea time cake or as a dessert after meals.

How to make eggless sour cream cake

A) preparation and making streusel:

1. Grease 2 bundt (5.5 inches) pans with butter. You can also use a 7.5 to 8 inches round pan or 1 large bundt pan.

bundt cake pans

2. In a bowl take 1 tablespoon unsalted butter.

butter for making eggless sour cream coffee cake recipe

3. On a low flame begin to melt butter. you just need to melt the butter.

butter for making eggless sour cream coffee cake recipe

4. Remove the bowl from the stove burner and keep down.

butter for making eggless sour cream coffee cake recipe

5. Add ¼ cup finely chopped nuts. You can use any crunchy nuts. I have added an equal mix of chopped pistachios, cashews and almonds.

making eggless sour cream coffee cake recipe

6. Then add 4 tablespoons brown sugar, 1 tablespoon whole wheat flour and 1 teaspoon cinnamon powder.

making eggless sour cream coffee cake recipe

7. Mix very well. Keep the streusel filling aside.

streusel filling

Making sour cream cake batter

8. In a mixing bowl or a stand mixer bowl take 150 grams sugar (¾ cup sugar) and 57 to 60 grams softened unsalted butter (¼ cup unsalted butter). Meanwhile preheat oven at 180 degrees celsius for 20 minutes.

making eggless sour cream coffee cake recipe

9. Using the paddle attachment of a stand mixer, beat on medium to high speed till butter becomes fluffy. You can also use a hand held electric beater to whip butter.

making eggless sour cream coffee cake recipe

10. The butter sugar mixture should become fluffy. It won’t become very fluffy but should become loose. So beat well.

making eggless sour cream coffee cake recipe

11. Add 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar or lemon juice. You can even add ½ teaspoon vanilla essence or 1 tablespoon white vinegar.

making eggless sour cream coffee cake recipe

12. Beat on medium speed for 30 seconds.

making eggless sour cream coffee cake recipe

13. Add 110 grams sour cream (½ cup). Instead of sour cream you can also use fresh curd or yogurt. Do make sure that the curd is thick and not thin or watery.

making eggless sour cream coffee cake recipe

14. Beat on medium low speed for 30 to 45 seconds.

making eggless sour cream coffee cake recipe

15. Add 180 grams whole wheat flour (1.5 cups) and 1 to 1.25 cups water or add as required. You can first add 1 cup water and if the batter looks thick, then add ¼ cup water later.

making eggless sour cream coffee cake recipe

16. Beat on low speed for a minute or more till everything is mixed well. If there are many lumps then beat for some more seconds. Do not over beat. If batter looks very thick then add more water. I used 1.25 cups water. The batter consistency is thick like an idli batter. Some small lumps are alright in the batter.

making eggless sour cream coffee cake recipe

Making sour cream coffee cake

17. Take spoonfuls of the batter and place it in the greased bundt pan. Fill till ⅓ of the volume of the bundt pan. Using a spatula even the batter.

making eggless sour cream coffee cake recipe

18. Now take spoonfuls of the prepared streusel stuffing and top it all over evenly on the cake batter.

making eggless sour cream coffee cake recipe

19. Again add some batter and fill it till ⅔ or ¾ ᵗʰ volume of the pan.

making eggless sour cream coffee cake recipe

20. With a spatula make the batter even from top.

making eggless sour cream coffee cake recipe

Baking sour cream coffee cake

21. Place the cake pans in the preheated oven in the center rack. if using an OTG, then use the bake option where only the bottom heating element is heated.

baking eggless sour cream coffee cake recipe

22. Bake at 180 degrees celsius for 45 to 50 minutes or till the top is golden. since temperatures in ovens vary, do keep a check.

eggless sour cream coffee cake recipe, streusel sour cream coffee cake recipe

23. To check doneness, insert a wooden skewer in the cake and it should come clean. If there is sticky batter on the skewer, this means the cake needs to be baked for some more time. For cooling keep the cake on a wired rack.

eggless sour cream coffee cake recipe, streusel sour cream coffee cake recipe

24. When cooled completely, unmould the sour cream coffee cake from the pan.

eggless sour cream coffee cake recipe, streusel sour cream coffee cake recipe

25. Slice and serve.

eggless sour cream coffee cake recipe, streusel sour cream coffee cake recipe

26. Serve eggless sour cream cake with coffee or tea or as a dessert.

streusel sour cream coffee cake recipe
Few more delicious eggless cakes recipes on blog are:

  1. Carrot cake
  2. Honey cake
  3. Biscuit cake
  4. Date and walnut cake
  5. Eggless chocolate cake

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sour cream coffee cake recipe, eggless sour cream cake recipe with streusel topping

Sour Cream Coffee Cake

4.84 from 6 votes
Soft and moist sour cream cake made with whole wheat flour with a streusel filling. Fresh curd or yogurt can be substituted in place of sour cream. 
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Cuisine World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 16 slices
Units

Ingredients

for the cake

  • 150 grams sugar or ¾ cup sugar
  • 57 to 60 grams softened unsalted butter or ¼ cup unsalted butter
  • 180 grams whole wheat flour or 1.5 cups
  • 110 grams sour cream or ½ cup
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 to 1.25 cups water or add as required

for the streusel stuffing

  • 1 tablespoon unsalted butter
  • ¼ cup finely chopped nuts (almonds, cashews, pistachios)
  • 4 tablespoons brown sugar
  • 1 tablespoon whole wheat flour
  • 1 teaspoon cinnamon powder

Instructions

preparation and making streusel

  • Grease 2 bundt cake pans (5.5 inches diameter) with butter. You can also use a 7.5 to 8 inches round pan.
  • In a bowl take 1 tablespoon unsalted butter.
  • On a low flame begin to melt butter. You just need to melt the butter.
  • Remove the bowl from the stove burner and keep down.
  • Add ¼ cup finely chopped nuts. You can use any crunchy nuts. I have added an equal mix of chopped pistachios, cashews and almonds.
  • Then add 4 tablespoons brown sugar, 1 tablespoon whole wheat flour and 1 teaspoon cinnamon powder.
  • Mix very well. Keep the streusel filling aside.

making sour cream cake batter

  • In a mixing bowl or a stand mixer bowl take 150 grams sugar (¾ cup sugar) and 57 to 60 grams softened unsalted butter (¼ cup unsalted butter). Meanwhile preheat oven at 180 degrees celsius for 20 minutes.
  • Using the paddle attachment of a stand mixer, beat on medium to high speed till butter becomes fluffy. Scrape the sides while beating. 
  • Then add 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar or lemon juice. You can even add ½ teaspoon vanilla essence or 1 tablespoon white vinegar.
  • Beat on medium speed for 30 seconds.
  • Add 110 grams sour cream (½ cup). Instead of sour cream you can also use fresh curd or yogurt. Do make sure that the curd is thick and not thin or watery.
  • Beat on medium low speed for 30 to 45 seconds.
  • Add 180 grams whole wheat flour (1.5 cups) and 1 to 1.25 cups water or add as required.
  • Beat on low speed for a minute or more till everything is mixed well. If there are many lumps then beat for some more seconds. Do not over beat. If batter looks very thick then add more water. I used 1.25 cups water. The batter consistency is thick like an idli batter. Some tiny lumps are fine in the batter. 

making sour cream coffee cake

  • Take spoonfuls of the batter and place it in the greased bundt pan. Fill till ⅓ of the volume of the bundt pan. Using a spatula even the batter.
  • Now take spoonfuls of the prepared streusel stuffing and top it all over evenly on the cake batter.
  • Again add some batter and fill it till ⅔ or ¾ ᵗʰ volume of the pan.
  • With a spatula make the batter even from top.
  • Place the cake pans in the preheated oven in the center rack. If using an otg, then use the bake option where only the bottom heating element is heated. 
  • Bake the cake at 180 degrees celsius for 45 to 50 minutes or till the top is golden. since temperatures in ovens vary, do keep a check.
  • To check doneness, insert a wooden skewer in the cake and it should come clean. If there is sticky batter on the skewer, this means the cake needs to be baked for some more time. For cooling keep the cake on a wired rack.
  • When cooled completely, unmould the cake from the pan.
  • Slice and serve streusel sour cream coffee cake with coffee or tea or as a dessert.

Nutrition Info Approximate values

Calories: 147kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 13mgSodium: 41mgPotassium: 89mgFiber: 1gSugar: 12gVitamin A: 155IUVitamin C: 0.1mgCalcium: 26mgIron: 0.5mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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15 Comments

  1. Namaste Dassana! I haven’t had coffee cake since I stopped eating eggs, and I was really missing it. Your recipe is delicious and was just what I was missing 🙂 ! Very fluffy and moist and just the right amount of sweetness.

    The way we make it is a little different in the American Midwest (in a square pan with cinnamon streusel topping) so I tweaked that part accordingly and added milk instead of water to the batter.

    Thanks again! Love your website!5 stars

    1. namaste tara. thank you for the review and rating on coffee cake. this is also our favorite coffee cake.
      also thanks for sharing your version and the variation you made. welcome and happy cooking.

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