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Small Batch Coffee Cake

A cozy, tender coffee cake topped with a sandy cinnamon crumb, perfect for a warm slice with coffee without the commitment of a large batch.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cake, Easy Baking, Quick Recipe, small batch, Streusel Topping
Servings: 4 servings
Calories: 300kcal

Ingredients

For the Cake

  • 1 cup All-purpose flour Spoon into the cup and level off
  • 1/2 cup Granulated sugar Adds sweetness
  • 1/4 cup Brown sugar Deepens flavor in the batter
  • 1/4 cup Butter, melted Gives a plush crumb
  • 1 large Egg, at room temperature Binds the batter
  • 1/2 cup Sour cream Adds tang and moisture
  • 1/4 cup Milk Helps to loosen the batter
  • 1 tsp Vanilla extract Adds flavor
  • 1/2 tsp Baking powder Leavening agent
  • 1/4 tsp Baking soda Leavening agent
  • 1/4 tsp Salt Balances sweetness

For the Crumb Topping

  • 1/2 cup All-purpose flour
  • 1/4 cup Brown sugar For sweetness and clumping
  • 1 tsp Cinnamon For flavor
  • 1/4 cup Cold butter, cubed Helps to create clumps
  • a pinch Salt

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line your pan with parchment with overhang for easy lift-out.
  • In a bowl, mix the dry ingredients for the streusel: flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter until it forms sandy clumps, then chill while you prepare the batter.
  • In another bowl, whisk together the wet ingredients: melted butter, granulated sugar, egg, vanilla extract, sour cream, and milk until smooth.
  • In a separate bowl, combine the dry ingredients for the cake: flour, baking powder, baking soda, and salt.
  • Gently fold the dry ingredients into the wet ingredients until just combined; the batter will be thick and creamy.
  • Spread the batter in the prepared pan and sprinkle the streusel topping evenly over the top, pressing lightly to adhere.

Baking

  • Bake the cake for 24-32 minutes or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes before lifting out and slicing while slightly warm.

Notes

Cover leftovers and keep at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices can be refreshed in the microwave for 10 seconds. You can prepare the streusel and dry ingredients the night before to save time.