Eggless Coffee Cake
This egg-free coffee cake is the perfect solution if you are baking for someone who is allergic to eggs or if you woke up and realized you are out of eggs! One bite of this tender cake and you will never know what's missing!
Servings: 12
Ingredients
Cake
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter (1 stick)
- 1 cup whole milk
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Filling/Topping
- ½ cup unsalted butter (1 stick)
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
Instructions
For the Cake
- Preheat oven to 350 degrees.
- In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl mix together the milk, yogurt and vanilla. Use a whisk to get the lumps of yogurt blended smooth.
- Use a butter knife to cut the cold butter into cubes. Add to the flour mixture. Use a pastry blender to work the butter into the flour. The flour will look sandy with little pea size pieces of butter.
- Pour milk mixture into the flour mixture and use a spatula to mix together. Do not over mix batter. Just mix until no streaks of flour remain. You will still see the pieces of butter.
- Grease a square baking pan. Pour ½ of batter into prepared pan and set aside while mixing the filling and topping.
For the Filling/Topping
- In a small bowl add all of the ingredients together. Use the pastry blender again to cut the butter into the flour. Again it will look a little clumpy with little pieces of butter.
- Sprinkle half of the filling over the batter. Top the remaining batter over top of the filling. Then sprinkle the remaining topping over the top.
- Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the middle come out clean.
- Allow to cool for 10 minutes before cutting into squares.