Mini Coffee Cake
User Reviews
5
Mini Coffee Cake
Description
The Mini Coffee Cake recipe includes a streusel topping made from a mixture of brown sugar, granulated sugar, cinnamon, optional nutmeg, salt, melted butter, and flour. This crumbly topping is prepared ahead and chilled before baking. The cake batter is composed of flour, baking powder, salt, softened butter, sugar, egg, vanilla extract, sour cream, and milk, which together create a tender and moist base with light richness and subtle tang from the sour cream.
After spreading the batter in a small baking dish, the streusel is dropped over the top in small clumps. When baked, the topping crisps and caramelizes, providing a sweet, spicy contrast to the cake's interior. This recipe is sized for a small batch, ideal for a few servings, and bakes until a toothpick inserted in the center comes out clean.
The finished coffee cake is best enjoyed fresh on the first day but can be stored covered at room temperature for up to 48 hours. Proper flour measurement is important for the ideal texture, with spoons and sweep or weighing suggested for accuracy.
Ingredients
Special Equipment
- 7x5-inch Baking Dish
- Handheld electric mixer optional but helpful
Streusel
- 3 tablespoons brown sugar 36g
- 3 tablespoons granulated sugar 36g
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg optional
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter melted, 56g
- ½ cup all-purpose flour measured by weight or using the spoon and sweep method, 1 tablespoon (68g
Cake
- ½ cup all-purpose flour measured by weight or using the spoon and sweep method, 2 tablespoons (75g
- ½ teaspoon baking powder 1/8 teaspoon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter softened, 28g
- ¼ cup granulated sugar 50g
- 1 egg room temperature, large
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- In a small bowl, whisk together brown and granulated sugars, cinnamon, nutmeg, and salt. Drizzle in melted butter and mix until well combined. Use a spoon to stir in the flour, a little at a time, until flour is completely incorporated. Place in the refrigerator.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, combine butter and granulated sugar. Cream them together until light and fluffy, about 1 minute. Add egg and vanilla and beat until well-combined. Add sour cream and mix well. Add half of the flour mixture and stir until just mixed. Add 1 tablespoon of milk and stir until just mixed. Repeat with the remaining flour mixture and milk.
- Pour batter into your prepared dish and drop crumb mixture over the top in pea-size pieces. It will seem like a lot, but don't worry! It's just the right amount.
- Bake for 28 to 34 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs. Differences in ovens, baking dishes, and environments may affect baking time, so don't be worried if your cake takes slightly longer to bake. Cool for at least 15 minutes before cutting, and enjoy!
Notes
- For accurate results, measure flour by weight or use the spoon and sweep method to avoid dense texture.
- This coffee cake is best enjoyed on the day it’s baked but will keep at room temperature, covered, for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
