Easy Cinnamon Crumb Coffee Cake Recipe

This coffee cake recipe without sour cream is light, fluffy, and full of cinnamon flavor. It's made with Greek yogurt and topped with a buttery, crunchy streusel for a true bakery-style finish.

If you’ve got a brunch, baby shower, or cozy afternoon snack in mind, this sweet little cake is a winner.

Why You’ll Love This Recipe

• No sour cream? No problem. Greek yogurt keeps the texture moist and rich without that distinct sour cream taste.
• Easy pantry ingredients. No boxed mix here. Just classic ingredients and simple techniques.
• The streusel topping is the best part. Big, chunky coarse crumbs that don’t melt flat. Just the way a cinnamon crumb coffee cake recipe should be.

Tools You’ll Need

• Large mixing bowl and medium bowl
• Rubber spatula
• Hand mixer or stand mixer with paddle attachment
• Pastry cutter (or fork)
• Square pan, baking dish, or even a tube pan
• Parchment paper or grease for your prepared pan

My Delicious Coffee Cake Recipe Without Sour Cream

For this recipe, we’re using Greek yogurt, which bakes up just as soft and moist as sour cream, but with a milder flavor and a slightly lighter texture.

Dry Ingredients

• All-purpose flour
• White sugar + brown sugar for sweetness and flavor
• Ground cinnamon, baking powder, salt

Wet Ingredients

• Greek yogurt – your perfect substitute for sour cream
• Unsalted butter- room temperature
• Eggs, vanilla extract, and a splash of almond extract
• Cup of milk – helps loosen the batter without thinning the flavor

For the Crumb Topping

• More flour mixture, brown sugar, ground cinnamon, and cold butter cut in until coarse crumbs form.

The Best Coffee Cake Recipe Without Sour Cream (You Won’t Miss It!)

1. Make the Crumb Topping. In a medium bowl, mix flour, brown sugar, and ground cinnamon. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

2. Mix the Batter In a large bowl or the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla & almond extract, Greek yogurt, and milk. Reduce to low speed and gradually add the dry ingredients, mixing until just combined.

3. Layer the Cake Spread half the coffee cake batter into your prepared pan lined with parchment paper. Sprinkle with a thick cinnamon sugar layer, then spoon on the remaining batter and spread gently. Top with the streusel.

4. Bake at 350°F (175°C) for45–55 minutes. The top of the cake should be golden brown, and a toothpick inserted into the center of the cake should come out with just a few moist crumbs.

5. Cool and Serve. Let the cake cool on a wire rack before slicing. Store any leftovers in an airtight container or wrapped in plastic wrap or aluminum foil for up to 3 days.

6.  Optional: Add a Bakery-Style Glaze Want that classic bakery look with a sweet white drizzle? This simple glaze sets beautifully on top of the streusel. It’s a quick extra step that makes your coffee cake look like it came straight from a pastry case

FAQs for Perfect Coffee Cake

Can I use plain yogurt instead of Greek yogurt?

Yes! Just note that plain yogurt has a higher water content, so your cake may be slightly softer—but still yummy.

Can I make this ahead of time?

Yes! This cake stays moist and tender for days. Let it cool completely, then wrap in plastic wrap and store in an airtight container. Warm slices in the microwave or oven for fresh-baked vibes.

Can I freeze leftovers?

Totally. Slice it first, wrap each piece in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw at room temp or reheat in the oven.

What if I only have salted butter?

Use it! Just reduce the added salt in the recipe by ¼ teaspoon. Easy fix.

Can I double this recipe for a crowd?

Absolutely. Just bake it in a larger aluminum pan (9x13in) and increase the baking time slightly. Keep an eye on the center of the cake and check for moist crumbs.

More Sweet Breakfast Ideas

• Amish Apple Fritter Bread – Cozy, spiced, and fall-ready
• Bakery-Style Oatmeal Cookies – Soft, chewy, and kid-approved
• Cinnamon Chip Scones – A savory pairing for your sweet cake

Before You Go...

If you make this homemade coffee cake, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or tag me on Instagram @BetterBakerClub.

Ready to bake? Scroll down for the full recipe card with exact measurements and step-by-step instructions.

Cinnamon Crumb Coffee Cake

This moist, fluffy coffee cake skips the sour cream but keeps all the tender, buttery goodness. Made with Greek yogurt and topped with a crunchy cinnamon streusel, it’s perfect for breakfast, brunch, or afternoon coffee.

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Ingredients

For the Crumb Topping

• ▢ ¾ cup all-purpose flour
• ▢ ⅓ cup brown sugar packed
• ▢ 1½ teaspoon ground cinnamon
• ▢ 6 tablespoon cold unsalted butter cubed

For the Cake

• ▢ 1¾ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter room temperature
• ▢ ½ cup white sugar
• ▢ ⅓ cup brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon almond extract optional
• ▢ ¾ cup Greek yogurt full-fat
• ▢ ¼ cup milk

For the Cinnamon Sugar Layer

• ▢ ¼ cup brown sugar packed
• ▢ 1½ teaspoon ground cinnamon

For the Optional Glaze

• ▢ 1 cup powdered sugar sifted
• ▢ 2-4 tablespoon heavy cream or whole milk
• ▢ ½ teaspoon vanilla extract optional

Instructions

• Preheat oven to 350°F (175°C). Line a 9x9-inch square pan with parchment paper or grease well.
• Make the crumb topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until the mixture forms coarse crumbs. Set aside.
• Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
• Cream the butter and sugars: In the bowl of a stand mixer or with a hand mixer, beat butter, white sugar, and brown sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
• Add wet ingredients: Beat in eggs one at a time. Mix in vanilla and almond extract, Greek yogurt, and milk. Mix just until smooth.
• Combine: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix!

Assemble the cake:

• Spread half of the batter into the prepared pan in an even layer.
• Sprinkle with the cinnamon sugar layer.
• Spoon the remaining batter on top and gently spread it.
• Sprinkle evenly with the crumb topping.
• Bake: Bake for 45-55 minutes, or until the center of the cake springs back when gently pressed and a toothpick comes out with just a few moist crumbs.
• Cool and serve: Let the cake cool on a wire rack before slicing. Serve warm or at room temperature with a hot cup of coffee.

For the Glaze (Optional)

• Whisk together 1 cup powdered sugar, 2-4 tablespoons cream or milk, and ½ teaspoon vanilla or almond extract until smooth but thick. Drizzle over the cooled cake using a spoon or piping bag. Let it set for 15–20 minutes.

Notes

Use full-fat Greek yogurt for best results—low-fat varieties can make the cake less moist.
Store leftovers in an airtight container at room temperature for up to 3 days.
To freeze: Wrap individual slices in plastic wrap and then aluminum foil. Thaw at room temp or reheat in the oven.

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