Mini Coffee Cake

There’s something wonderfully cozy about a slice of coffee cake paired with a warm cup of your favorite brew. This Mini Coffee Cake recipe is perfect for those moments when you crave that delightful blend of cinnamon, buttery goodness, and a hint of sweetness. Not only does it fit perfectly into a 7×5-inch baking dish, but it also delivers a generous serving for your afternoon tea or brunch gathering. With just a few simple ingredients and steps, you’ll have a scrumptious treat that’s sure to impress!

What Makes This Recipe Special

This Mini Coffee Cake stands out for its tender crumb and rich flavors, making it a delightful addition to any breakfast or snack time. The combination of brown sugar and granulated sugar creates a perfect balance of sweetness, while the hint of cinnamon and nutmeg (if you choose to include it) adds a warm, aromatic touch. The use of sour cream and milk contributes to the cake’s moist texture, ensuring that each bite is a delicious experience. Plus, it’s easy to whip up, and its small size makes it ideal for sharing or enjoying solo!

Gather These Ingredients

• 3 tablespoons (36g) brown sugar – for a deep, rich sweetness.
• 3 tablespoons (36g) granulated sugar – to balance the flavors.
• 1 teaspoon cinnamon – adds warmth and spice.
• 1/4 teaspoon nutmeg (optional) – enhances the spice profile.
• 1/2 teaspoon salt – to elevate the sweetness.
• 4 tablespoons (56g) unsalted butter, melted – for richness.
• 1/2 cup + 1 tablespoon (68g) all-purpose flour – measured by weight or using the spoon and sweep method.
• 1/2 cup + 2 tablespoons (75g) all-purpose flour – for the cake’s structure.
• 1 teaspoon + 1/8 teaspoon baking powder – to help the cake rise.
• 1/4 teaspoon salt – for flavor balance.
• 2 tablespoons (28g) unsalted butter, softened – adds moisture.
• 1/4 cup (50g) granulated sugar – for sweetness in the batter.
• 1 large egg, room temperature – binds the ingredients.
• 1 teaspoon vanilla extract – for a fragrant aroma.
• 2 tablespoons sour cream – adds moisture and tang.
• 2 tablespoons milk – for a creamy texture.

Appliances & Accessories

• 7×5-inch baking dish – the perfect size for this mini cake.
• Handheld electric mixer (optional but helpful) – for easy mixing.
• Mixing bowls – for combining ingredients.
• Measuring cups & spoons – accuracy is key for baking.
• Rubber spatula – for scraping down the bowl.

Directions: Mini Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your Mini Coffee Cake bakes evenly and rises perfectly.

Step 2: Prepare the Baking Dish

Grease your 7×5-inch baking dish with butter or non-stick spray to prevent the cake from sticking.

Step 3: Make the Topping

In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg (if using), and 1/2 teaspoon of salt. Mix well and set aside.

Step 4: Mix Dry Ingredients

In a medium mixing bowl, whisk together the 1/2 cup + 1 tablespoon all-purpose flour, 1/2 cup + 2 tablespoons all-purpose flour, baking powder, and the remaining 1/4 teaspoon of salt. Set this bowl aside as well.

Step 5: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and 1/4 cup granulated sugar together until light and fluffy, about 2-3 minutes using a handheld mixer.

Step 6: Add Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.

Step 7: Incorporate Sour Cream and Milk

Mix in the sour cream and milk until the batter is smooth.

Step 8: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix.

Step 9: Layer the Batter and Topping

Pour half of the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and finish with the rest of the topping.

Step 10: Bake

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid over-baking.

Step 11: Cool and Serve

Once baked, remove the Mini Coffee Cake from the oven and let it cool in the dish for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve with your favorite coffee or tea!

Vegan & Vegetarian Swaps

• Butter: Use coconut oil or a vegan butter alternative.
• Sour cream: Substitute with plain dairy-free yogurt.
• Egg: Replace with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and allowed to sit until thickened).
• Milk: Use almond milk, soy milk, or oat milk as a substitute.

Cook’s Commentary

This Mini Coffee Cake is not just delicious; it’s versatile! Feel free to experiment by adding nuts, chocolate chips, or even fresh fruits like blueberries or raspberries into the batter. The cake also lends itself beautifully to different flavor profiles. If you prefer a more citrusy taste, a touch of lemon zest can brighten things up. Just remember, the key is to keep the balance of wet and dry ingredients consistent for that perfect texture.

Storage Pro Tips

• Room Temperature: Keep the Mini Coffee Cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: If you want to extend its freshness, store it in the refrigerator for up to a week.
• Freezing: Wrap slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Helpful Q&A

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that this may alter the texture slightly, making it denser.

How can I make this Mini Coffee Cake gluten-free?

To make this coffee cake gluten-free, use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add a teaspoon for better texture.

Is it okay to skip the sour cream?

While sour cream adds moisture and richness, you can replace it with equal parts yogurt or even a bit of applesauce if needed.

What’s the best way to serve Mini Coffee Cake?

This cake is delightful on its own, but serving it warm with a drizzle of glaze or alongside whipped cream can elevate the experience even further. Enjoy it with a cup of coffee or tea for the ultimate pairing!

Wrap-Up

This Mini Coffee Cake is a delightful treat that’s sure to brighten your day. With its rich flavors, tender crumb, and easy preparation, it’s perfect for any occasion. Whether you’re hosting a brunch, enjoying a quiet afternoon at home, or simply indulging in a sweet moment, this recipe will not disappoint. So grab your ingredients, preheat that oven, and let the aroma of freshly baked coffee cake fill your home. Enjoy every crumb!

Mini Coffee Cake

This Mini Coffee Cake is a cozy treat! Enjoy its tender crumb, rich flavors, and delightful blend of cinnamon and sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Topping:

• 3 tablespoons brown sugar for a deep, rich sweetness.
• 3 tablespoons granulated sugar to balance the flavors.
• 1 teaspoon cinnamon adds warmth and spice.
• 1/4 teaspoon nutmeg (optional) enhances the spice profile.
• 1/2 teaspoon salt to elevate the sweetness.

For the Cake:

• 4 tablespoons unsalted butter melted, for richness.
• 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method.
• 1 tablespoon all-purpose flour for the cake’s structure.
• 1 teaspoon baking powder to help the cake rise.
• 1/4 teaspoon salt for flavor balance.
• 2 tablespoons unsalted butter softened, adds moisture.
• 1/4 cup granulated sugar for sweetness in the batter.
• 1 large egg room temperature, binds the ingredients.
• 1 teaspoon vanilla extract for a fragrant aroma.
• 2 tablespoons sour cream adds moisture and tang.
• 2 tablespoons milk for a creamy texture.

Equipment

• 7x5-inch baking dish
• Handheld electric mixer
• Mixing bowls
• Measuring Cups & Spoons
• Rubber spatula

Method

 

1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. Grease your 7x5-inch baking dish with butter or non-stick spray.
3. In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg (if using), and 1/2 teaspoon of salt. Mix well and set aside.
4. In a medium mixing bowl, whisk together the 1/2 cup + 1 tablespoon all-purpose flour, 1/2 cup + 2 tablespoons all-purpose flour, baking powder, and the remaining 1/4 teaspoon of salt. Set this bowl aside.
5. In a large mixing bowl, beat the softened butter and 1/4 cup granulated sugar together until light and fluffy, about 2-3 minutes.
6. Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
7. Mix in the sour cream and milk until the batter is smooth.
8. Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix.
9. Pour half of the batter into the prepared baking dish, smoothing it out. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and finish with the rest of the topping.
10. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
11. Once baked, let the Mini Coffee Cake cool in the dish for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve.

Notes

• Experiment by adding nuts or chocolate chips for extra flavor.
• Store in an airtight container at room temperature for up to 3 days.
• Freeze slices in plastic wrap for up to 3 months.