There is something really comforting about a slice of coffee cake with your morning drink. This eggless cinnamon crumb coffee cake is soft, tender, and topped with a thick layer of buttery crumbs.
The best part is that it’s completely egg free, so it works for anyone who avoids eggs or simply ran out of them.
The cake stays moist thanks to sour cream, and the cinnamon crumb topping bakes into little clumps that give every bite a nice crunch.
A simple glaze goes over the top once it cools, adding a touch of sweetness that ties everything together.
If you have been looking for a cozy bake to enjoy with coffee or tea, this one is worth trying.
Why You’ll Love It
Soft and Moist Texture – Sour cream and oil create a tender cake that stays moist and satisfying.
Generous Cinnamon Crumbs – The buttery brown sugar topping forms delicious clumps with crisp edges and a soft center.
Perfect Flavor Balance – Warm cinnamon, vanilla, brown sugar, and creamy glaze create a rich but balanced bite.
Made Without Eggs – Sour cream provides richness and moisture, creating a wonderfully tender cake without eggs.
Ingredient List
For the Crumb Topping
- 1 cup All Purpose Flour
- 2/3 cup Brown Sugar
- 2 tsp Cinnamon
- 1/4 tsp Salt
- 6 tbsp Unsalted Butter, melted
For the Cake
- 1 1/2 cups All Purpose Flour
- 3/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Sour Cream
- 1/3 cup Vegetable Oil
- 1/3 cup Milk
- 2 tsp Vanilla Extract
For the Glaze
- 1/2 cup Powdered Sugar
- 1 tbsp Milk
Directions
Step 1
Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.
Step 2
Make the crumb topping: stir the flour, brown sugar, cinnamon, and salt together, pour in the melted butter, and mix until big clumps form. Place in the fridge while you make the batter.
Step 3
In a large bowl, whisk the sour cream, oil, milk, sugar, and vanilla until smooth.
Step 4
Fold in the flour, baking powder, baking soda, and salt just until no dry streaks remain.
Step 5
Spread the batter into the pan, then squeeze the chilled crumb mixture into a mix of big and small clumps and scatter over the entire surface.
Step 6
Bake for 38-45 minutes, until a toothpick inserted in the center comes out clean.
Step 7
Cool for at least 30 minutes, whisk the powdered sugar and milk into a glaze, drizzle over the top, and slice.
Tips
Chill the Crumb Topping
After mixing the melted butter into the crumb ingredients, refrigerate the mixture while you prepare the cake batter. Chilled crumbs hold their shape better and stay on top instead of melting into the cake.
Squeeze the mixture into a mix of large and small clumps. The smaller pieces add a fine cinnamon layer, while the larger clumps give the topping its classic crumb texture.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Too much flour can make this eggless cake dry and thick.
Measure the flour for the crumb topping and the cake separately. They each need the right amount for the topping to clump properly and the cake to stay soft.
Mix the Batter Gently
Whisk the sour cream, oil, milk, sugar, and vanilla until smooth before adding the dry ingredients. Once the flour mixture goes in, fold only until you no longer see dry streaks.
A few small lumps are fine, but continued mixing can make the cake dense instead of tender. Scrape the bottom and sides of the bowl once so no flour is left behind.
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Questions You Might Have
Why does the crumb topping need to be chilled before baking?
Chilling firms up the melted butter, which helps the crumb mixture hold its shape as it bakes. This creates a mix of crisp, chunky crumbs instead of a topping that melts into the cake.
Eggless Cinnamon Crumb Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F and line an 8x8 inch pan with parchment paper.
- Make the crumb topping: stir the flour, brown sugar, cinnamon, and salt together, pour in the melted butter, and mix until big clumps form. Place in the fridge while you make the batter.
- In a large bowl, whisk the sour cream, oil, milk, sugar, and vanilla until smooth.
- Fold in the flour, baking powder, baking soda, and salt just until no dry streaks remain.
- Spread the batter into the pan, then squeeze the chilled crumb mixture into a mix of big and small clumps and scatter over the entire surface.
- Bake for 38-45 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 30 minutes, whisk the powdered sugar and milk into a glaze, drizzle over the top, and slice.