Small Batch Apple Cinnamon Coffee Cake
A cozy, moist apple cinnamon coffee cake perfect for small gatherings, featuring a buttery cinnamon swirl and a simple glaze.
Servings: 4 pieces
Calories: 200kcal
Ingredients
Cake Ingredients
- 1 cup All-purpose flour Spoon and leveled.
- 1 teaspoon Baking powder For leavening.
- 1 teaspoon Baking soda For leavening.
- 1 pinch Fine salt For flavor balance.
- 1 teaspoon Ground cinnamon Warm, cozy flavor.
- 1 teaspoon Nutmeg Optional for added warmth.
- 4 tablespoons Unsalted butter Softened for flavor and tenderness.
- 2 tablespoons Neutral oil Helps maintain moisture.
- 1/4 cup Granulated sugar For sweetness.
- 1/4 cup Light brown sugar Adds caramel notes.
- 1 large Egg Room temperature.
- 1/3 cup Sour cream For moist crumb.
- 1 splash Milk To loosen the batter.
- 1 teaspoon Vanilla extract For flavor enhancement.
- 1 medium Apple Peeled and diced (Honeycrisp or Granny Smith).
Cinnamon Crumb Topping
- 1/3 cup Flour For topping.
- 3 tablespoons Brown sugar For sweetness.
- 1 teaspoon Cinnamon For flavor.
- 1 pinch Salt To enhance flavor.
- 2 tablespoons Melted butter To bind the topping.
Quick Glaze
- 1/3 cup Powdered sugar For gluing the cake.
- 1-2 teaspoons Milk To achieve the right consistency.
- 1 teaspoon Vanilla or cinnamon Optional for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your pan with parchment paper, leaving some overhang.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
Batter Mixing
- In a medium bowl, cream the softened butter with granulated and brown sugars until fluffy, around 2 minutes.
- Mix in the oil until smooth, then add the egg and vanilla, mixing until combined.
- Add the sour cream or Greek yogurt, half the dry ingredients, milk, and the remaining dry ingredients. Mix on low until just combined, then fold in the diced apple.
Cinnamon Crumb Topping
- In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until clumpy. If using, fold in nuts.
Baking
- Spread half of the batter into the prepared pan. Sprinkle with half the crumb mixture.
- Dollop the remaining batter on top and sprinkle the last of the crumb. Swirl gently with a knife.
- Bake for 26-34 minutes, starting to check at 25 minutes until a toothpick comes out with a few moist crumbs.
Cooling and Glazing
- Let the cake cool in the pan for 10 minutes. Lift out with parchment onto a rack.
- Mix the glaze ingredients and drizzle over the warm cake, then let it set for a few minutes.
Notes
Store sliced cake in an airtight container for up to 2 days at room temperature, or refrigerate for 4 days. Rewarm slices briefly in the microwave for best texture.