Go Back
Homemade Mini Coffee Cake photo

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
Cook Time 30 minutes
Total Time 45 minutes
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.