This post is sponsored by Left Field Farms but the content and opinions expressed here are my own.
Simple pleasures often start with a good cup of coffee and a moist, streusel-topped coffee cake. I can’t imagine beginning the day without a warm mug—though I never drink my coffee black. I prefer a splash of creamer, and a flavored creamer is a delightful bonus.
I like coffee made with simple, real ingredients, which is why Left Field Farms Coffee Creamer has been my go-to for a long time. This dairy creamer is made with real cream and real sugar, with no artificial flavors or unpleasant aftertaste. I enjoy the vanilla and sweet & creamy varieties—both are delicious. I’ve even used this creamer in desserts, like my Eggless Tiramisu poke cake.
Left Field Farms coffee creamer is made with real milk and is Non-GMO Project Verified. With it I can make café-style coffee at home quickly and without the monthly expense of specialty shops. The creamer is rich and flavorful, and it adds a lovely touch when used in baking.
Today I’m sharing my perfected Eggless Coffee Cake with layers of buttery streusel. It’s egg-free, tender, and moist, with a double dose of crunchy cinnamon-walnut streusel and an optional two-ingredient vanilla glaze that makes the cake irresistible. Paired with coffee, this cake truly feels like a match made in heaven.
What is a coffee cake?
A coffee cake is a tender cake, often featuring a streusel crumb topping, traditionally served alongside coffee or tea for breakfast or brunch. It typically doesn’t need heavy frosting—an optional light glaze is enough.
Is there coffee in the coffee cake?
No. Coffee cake does not usually contain coffee; it’s named for being a perfect companion to a morning cup of coffee or tea. This classic streusel coffee cake is one I make for special weekends, brunch gatherings, or whenever a streusel-crisp treat is called for.
This cake is all about the streusel: chopped walnuts, cinnamon, brown sugar, and butter combine to create a rich crumb topping. In this recipe the streusel appears both in the middle of the cake and on top, giving you a double layer of crunchy, buttery goodness in every bite.
The cake is simple to make and doesn’t require advanced baking skills or special equipment. No elaborate frosting or decoration is needed—serve it straight from the pan. The glaze is optional but adds extra moisture and makes the cake look prettier.
How to make this coffee cake
The recipe is broken into three parts: streusel, batter, and glaze.
- Make the streusel topping. Mix brown sugar, flour, and cinnamon. Stir in melted butter until evenly combined, then toss in the chopped walnuts to coat. Set aside.
- Make the cake batter. Sift the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) into one bowl. In a separate bowl, whisk together oil, sugar, sour cream, and the creamer until smooth. Combine the wet and dry ingredients gently. Spread half the batter into the prepared pan, sprinkle half the streusel on top and press gently so it settles. Spoon the remaining batter over the streusel, smooth gently, then top with the remaining streusel and press lightly. Bake at 350°F (175°C) for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan to room temperature.
- Make the glaze (optional). Whisk together confectioner’s sugar and Left Field Farms vanilla creamer until you have a thick, pourable glaze. Drizzle over the cooled cake.
How to store coffee cake
Un-glazed coffee cake keeps well at room temperature for up to 3 days when stored in an airtight container. Glazed cake should be refrigerated and will keep up to a week. You can also freeze individual slices or the whole cake, wrapped tightly, for up to 3 months.
Eggless Coffee Cake Recipe
Eggless coffee cake with cinnamon walnut streusel topping
Ingredients
For the streusel
- 1 cup chopped walnuts
- 1/3 cup packed dark brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons melted salted butter
- 1 teaspoon ground cinnamon
Dry ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients
- 1/2 cup sugar
- 1/3 cup oil
- 1/2 cup Left Field Farms Vanilla coffee creamer (see notes)
- 3/4 cup sour cream (see notes)
For the glaze (optional)
- 1 tablespoon Left Field Farms vanilla coffee creamer
- 1/4 cup confectioner’s sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with oil or butter and dust with flour.
- For the streusel: combine brown sugar, flour, and cinnamon. Stir in melted butter, then add walnuts and toss to coat. Set aside.
- For the cake: sift the dry ingredients into a bowl. In another bowl, whisk oil, sugar, sour cream, and creamer until combined. Add the wet mixture to the dry ingredients and mix gently until just combined.
- Spoon half the batter into the prepared pan and spread evenly. Sprinkle half the streusel over the batter and press gently so it settles. Use a skewer or knife to swirl slightly to prevent sinking.
- Drop the remaining batter over the streusel and spread gently without disturbing the middle streusel layer. Top with the remaining streusel and press lightly.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan to room temperature before glazing.
- For the glaze: whisk creamer and confectioner’s sugar until smooth and pourable. Spoon glaze over the cooled cake. Slice and serve with coffee or tea.
Notes
Left Field Farms vanilla creamer already contains vanilla and sugar. If you substitute with a different creamer or plain milk, add 1 teaspoon vanilla to the batter and increase sugar by 1/4 cup if using whole milk instead of creamer. For the glaze, milk can substitute for creamer. Swap sour cream with thick yogurt plus 1 teaspoon lemon juice if needed.
Expert tips
- The batter is thicker than many cake batters to help keep the middle streusel from sinking.
- Blob the batter into the pan and spread it with a spatula—no need for precision.
- You may unmold the cake if you prefer, but it’s delicious served from the pan.
Servings: Makes sixteen two-inch servings—ideal for a tea party or brunch.
Flavor variations: Substitute cinnamon with pumpkin spice or chai spice, or omit the spice entirely.
Storage
Un-glazed cake: store at room temperature in an airtight container for up to 3 days. Glazed cake: refrigerate and keep up to one week. Freeze individual slices or the whole cake, wrapped well, for up to 3 months.
Nutrition (per serving)
Calories: 200 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 13 mg | Sodium: 105 mg | Potassium: 110 mg | Sugar: 7 g | Vitamin A: 155 IU | Vitamin C: 0.2 mg | Calcium: 45 mg | Iron: 0.8 mg
Invite friends over for tea or brunch and share a cup of coffee, this easy eggless coffee cake, and lots of laughter. If you make it, tag me #carveyourcraving on Instagram.
On a recent grocery trip I found Left Field Farms Non-GMO Verified creamer in the dairy section at Walmart—available in Sweet and Creamy, Caramel, and Vanilla. Which will you try first?
I hope you enjoy this easy Eggless Coffee Cake. If you have questions, leave a comment. If you like the recipes here, consider subscribing to the blog and adding my email to your contacts so recipes don’t go to spam: Carveyourcraving(at)gmail(dot)com.
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