Coffee Cake Recipe Without Sour Cream: Deliciously Delicious!

Coffee Cake Recipe Without Sour Cream: Deliciously Delicious!

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Pound Cake Without Sour Cream Vanilla Pound Cake Recipe Martha
Pound Cake Without Sour Cream Vanilla Pound Cake Recipe Martha from pioneerwomanpitchers.blogspot.com

Are you looking for a coffee cake recipe without sour cream that’s still delicious and flavorful? Well, look no further! We’ve got two coffee cake recipes that are sure to make your taste buds go wild. So grab your coffee mug and let’s get baking!

Coffee Cake Recipe #1

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup warm strong coffee
  • 1/2 cup chopped nuts (optional)

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coffee. Stir in the chopped nuts, if desired.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
  • Allow the cake to cool in the pan before cutting into squares.
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Nutritional Information:

This recipe yields 16 servings. Each serving contains:

  • Calories: 160
  • Total fat: 6g
  • Saturated fat: 3g
  • Cholesterol: 25mg
  • Sodium: 150mg
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g

Tips:

  • This cake can be served plain or topped with your favorite icing.
  • If you don’t have any coffee on hand, you can substitute an equal amount of hot water.
  • For an extra burst of flavor, use espresso instead of regular coffee.

Notes:

This coffee cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Serving Suggestions:

This coffee cake is delicious served with a hot cup of coffee or tea. It’s also great topped with a dollop of whipped cream or a scoop of ice cream.

Frequently Asked Questions:

  • Q: Does this cake need to be refrigerated?
  • A: No, this cake does not need to be refrigerated.
  • Q: Can I use a different type of nut in this recipe?
  • A: Yes, you can use any type of nut you like. Just make sure you chop them finely before adding them to the batter.

Coffee Cake Recipe #2

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup warm strong coffee
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup mini chocolate chips (optional)

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coffee. Stir in the chopped nuts and chocolate chips, if desired.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
  • Allow the cake to cool in the pan before cutting into squares.
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Nutritional Information:

This recipe yields 16 servings. Each serving contains:

  • Calories: 160
  • Total fat: 6g
  • Saturated fat: 3g
  • Cholesterol: 25mg
  • Sodium: 150mg
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g

Tips:

  • This cake can be served plain or topped with your favorite icing.
  • If you don’t have any coffee on hand, you can substitute an equal amount of hot water.
  • For an extra burst of flavor, use espresso instead of regular coffee.

Notes:

This coffee cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Serving Suggestions:

This coffee cake is delicious served with a hot cup of coffee or tea. It’s also great topped with a dollop of whipped cream or a scoop of ice cream.

Frequently Asked Questions:

  • Q: Does this cake need to be refrigerated?
  • A: No, this cake does not need to be refrigerated.
  • Q: Can I use a different type of nut in this recipe?
  • A: Yes, you can use any type of nut you like. Just make sure you chop them finely before adding them to the batter.

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