Adaptations
The original recipe as written produces a classic, sweet coffee cake that most Americans would recognize. However, there are ways to change it to suit different tastes. Below are some of the ways to adapt the recipe to suit your preferences.
Less sweet/refined sugar free
Replace the sugar in the streusel with coconut sugar in a 1:1 ratio. Replace the sugar in the batter for 1/4 c. + 2 Tbsp. each of coconut sugar and maple syrup. Since this may reduce the liquid content slightly, you may need to add a tablespoon or two of milk at the end, depending on the consistency.
Sourdough
Replace half the sour cream in the recipe with sourdough starter. Combine flour, sour cream, and sourdough starter together and allow to sit at room temperature for a few hours. Proceed with the recipe, adding the sourdough mixture to the creamed butter/sugar mixture, followed by the remaining dry ingredients.
- 2 c. flour
- 1/2 c. sour cream
- 1/2 c. sourdough starter
If using the less sweet/refined sugar free option above, keep the same amount of sour cream as the recipe calls for. Simply add 1/2 c. sourdough starter to the recipe. This will balance out the lost moisture from the sugar content being reduced.
- 2 c. flour
- 1 c. sour cream
- 1/2 c. sourdough starter
Butter-free
Substitute the butter for coconut oil plus a little bit of water or milk. To keep the buttery flavor, substitute some of coconut oil for ghee.
- 1/2 c. minus 1 Tbsp. of coconut oil
- 1 Tbsp. water or milk
or
- 1/4 c. plus 1 Tbsp. of coconut oil
- 2 Tbsp. ghee
- 1 Tbsp. water or milk
Banana
This recipe can also be easily turned into a banana bread coffee cake. Simply substitute the 1 c. sour cream for 3 or 4 mashed ripe bananas. Reduce the sugar in the batter by 2 Tbsp. to balance out the sweetness.
Half-size
To make a half size, reduce all ingredients by half. Any or all of the above adaptations can be used as written or the original recipe can be used. Bake at 380°F in a 9”x5” loaf pan for 32-34 minutes. Everything else should remain the same.
Struesel
- 1/4 c. sugar
- 1/2 tsp. cinnamon
- 1/2 c. chopped pecans
- 1/8 tsp. salt
Batter
- 1/4 c. butter
- 1/2 c. sugar
- 1 egg
- 1/2 tsp. vanilla
- 1/2 c. sour cream
- 1 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Classic coffee cake
A delicious and rich classic dessert.
Ingredients
Streusel
- 1/3 c. brown sugar
- 1/4 c. white sugar
- 1 tsp. cinnamon
- 1 c. chopped pecans
- 1/4 tsp. salt
Batter
- 1/2 c. (1 stick) butter, softened
- 1 c. white sugar
- 2 eggs
- 1 tsp. vanilla
- 1 c. sour cream
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Combine streusel ingredients and set aside.
- Cream together butter, sugar, eggs and vanilla until light and fluffy, ~3-4 minutes. Stir in sour cream.
- Mix in half the flour. Once mostly combined, add remaining flour and dry ingredients. Stir until just combined.
- Pour 1/3 of the batter into a greased 9”x9” (or 8”x8”) baking dish. Top with a little over half of the streusel. Add remaining batter, then top with remaining streusel.
- Bake at 350°F (or 365°F for 8”x8”) for 45 minutes or until center feels firm. Allow to cool on a cooling rack.
Notes
For a half recipe, bake at 380°F in a 9”x5“ loaf pan for 32-34 minutes.
Coffee cake with adaptations
A variation on a classic coffee cake recipe. This version is sourdough and refined sugar free.
Ingredients
Streusel
- 1/2 c. coconut sugar
- 1 tsp. cinnamon
- 1 c. chopped pecans
- 1/4 tsp. salt
Batter
- 2 c. flour
- 1 c. sour cream/mashed bananas
- 1/2 c. sourdough starter
- 1/4 c. + 1 Tbsp. coconut oil
- 2 Tbsp. ghee
- 1 Tbsp. water
- 3/4 c. coconut sugar or 1/4 c. + 2 Tbsp. each coconut sugar and maple syrup
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Mix flour, sour cream/bananas, and sourdough starter. Allow to sit at room temperature for 8 hours or put in the refrigerator overnight.
- The next day, combine steusel ingredients and set aside.
- Cream together coconut oil, ghee, water, and coconut sugar. Stir in eggs and vanilla.
- Mix in sourdough mixture until just combined.
- Mix in baking powder, baking soda, and salt.
- Pour 1/3 of the batter into a greased 9”x9” (or 8”x8”) baking dish. Top with a little over half the streusel. Add remaining batter, then top with remaining streusel.
- Bake at 350°F (or 365°F for 8”x8”) for 45 minutes or until center feels firm. Allow to cool on a cooling rack.
Notes
For a half recipe, bake at 380°F in a 9”x5“ loaf pan for 32-34 minutes.
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