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This Mini Coffee Cake is light and fluffy with an insane buttery, crunchy, crumbly streusel layer over the top. It serves four, but you might not want to share. | #Breakfast | #BreakfastForTwo | #CoffeeCake | #MiniCake |

Mini Coffee Cake

This Mini Coffee Cake is light and fluffy with an insane buttery, crunchy, crumbly streusel layer over the top. It serves four, but you might not want to share…
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings
Calories 416 kcal
Author Tracy

Ingredients

Special Equipment

Streusel

  • 3 tablespoons (36g) brown sugar
  • 3 tablespoons (36g) granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg optional
  • 1/8 teaspoon salt
  • 4 tablespoons (2oz) unsalted butter melted
  • 1/2 cup + 1 tablespoon (68g) all-purpose flour measured by weight or using the spoon and sweep method*

Cake

  • 1/2 cup + 2 tablespoons (75g) all-purpose flour measured by weight or using the spoon and sweep method
  • 1/2 teaspoon + 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons (1oz) unsalted butter softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
  2. 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.

  3. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

  4. 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.

  5. 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.
  6. 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!

Recipe Notes

*Correct flour measurement is important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

This cake is best on the first day, but will keep for up to 48 hours. Store covered, at room temperature.