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Cowboy Coffee Cake

A funky way to make a delicious coffee cake, no buttermilk needed.

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Photo: 12 Tomatoes Creative Team

Did you milk just go sour? Make a coffee cake! Oh yes, a conventional cinnamon streusel coffee cake recipe comes together like any cake recipe, but we’re using that expired milk. Did you know that you can use freshly expired or sour milk in your baking recipes? BE SURE to ditch milk that has changed color or has big chunks of curdled milk. The slightly sour milk in this adds a sourdough-like flavor that your guests will never be able to tell the difference between. Sour milk is still very much usable and I want to encourage people to use it up like we would an expiring banana. Freeze it and save it for your next recipe. Milk that has been expired for a while will add funky flavors in our final product, so ditch that. Most times flavors like cinnamon, fruit, or chocolate will pair with the sour milk flavor beautifully.

Photo: 12 Tomatoes Creative Team

The best way to preserve your milk at this stage is by freezing it. No need to run to the grocery store last minute and wasting another gallon.

Photo: 12 Tomatoes Creative Team

Sour milk is a process that occurs as soon as the processed milk is stored. The bacteria that lives in milk starts to break down the natural sugars in the milk overtime and convert it from lactose sugar to lactic acid thus the sweet turns to sour. Fresh milk is naturally odorless because of the lack of this acid build-up. Your nose is your best guide when it comes to anything expired due to the off smells. DO NOT TRUST EXPIRATION DATES. The smell of your milk will be your indicator. Check in with your milk each day to determine.

Photo: 12 Tomatoes Creative Team

A classic “Cowboy” cake utilizes buttermilk. Buttermilk is traditionally sour milk, but it sounds cuter as buttermilk. Don’t be afraid of this sour flavor as it adds a depth a flavor normal milk could never. Start experimenting with safe sour milk in your recipes and see what you can come up with!

Photo: 12 Tomatoes Creative Team

Yield(s): Serves 9

10m prep time

40m cook time

4.5
Rated by 2 reviewers

Allergens: Gluten

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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 2 1/2 cups all purpose flour
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup sour milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
Preparation
  1. Preheat the oven to 350º F and prepare a 9x13 with cooking spray.
  2. In a bowl, combine the softened butter and brown sugar using a hand blender. Use a spatula to scrape down the sides and blend until the brown sugar turns a pale brown color.
  3. Add eggs to the batter until the mixture starts to turn light and airy.
  4. In a bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Reserve 1 cup of this mixture for the topping.
  5. Add half the dry ingredients to the batter and gently mix, then add all the sour milk, repeat mixing. Finish the batter with the remaining flour then mix until all flour is incorporated. *Note* Sour milk is milk that has just expired and has an off smell. Avoid using milk that has curdled, turned color, or is very long past its expiration.
  6. Pour batter into prepared 9x13 and sprinkle the top with reserved dry mixture.
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Use foil if the top of the cake starts to brown too quickly.