If you’ve ever wished for a perfectly moist, tender coffee cake made just for one, then this Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe is about to become your new best friend. It whips up quickly and delivers that classic, comforting flavor with a buttery streusel crunch on top. Whether you’re craving a cozy breakfast treat or a small indulgence with your afternoon coffee, this little cake hits all the right notes without leaving you with a stack of leftovers. It’s simple, satisfying, and packed with just the right amount of sweetness and spice.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together beautifully to create a moist, flavorful cake with a crunchy, cinnamon-studded streusel topping. Each ingredient plays a starring role—sour cream gives the cake its tender crumb, while the brown sugar and cinnamon in the streusel add a warm, irresistible aroma.
- Unsalted butter: Softened butter adds richness to both the batter and topping, making everything delightfully moist and flavorful.
- White granulated sugar: Provides sweetness and helps achieve a tender crumb in the cake.
- Egg yolk: Adds moisture and richness for a velvety texture.
- Vanilla extract: Enhances the overall flavor with a subtle sweetness and warmth.
- Sour cream: The secret to keeping this coffee cake incredibly moist and tender.
- Milk: Adds moisture and helps keep the batter smooth; whole milk is great, but low-fat works too.
- All-purpose flour: The base of the cake and topping, providing structure without heaviness.
- Baking powder: Gives the cake its gentle lift, keeping it light and fluffy.
- Kosher salt: Balances the sweetness and enhances all the flavors.
- Brown sugar: Adds deep molasses notes and chewiness to the streusel topping.
- Ground cinnamon: Brings that classic coffee cake spice punch to the streusel.
How to Make Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe
Step 1: Prep Your Ramekin and Oven
Start by preheating your oven to 350°F and generously greasing a large ramekin with butter. This ensures your cake will release easily once baked and helps achieve that perfect golden crust.
Step 2: Cream Butter and Sugar
In a medium bowl, use a fork or rubber spatula to mix the softened butter and white sugar together. I love to ‘smoosh’ the mixture against the bowl’s side to really combine the two until creamy and smooth, which sets the foundation for an even-textured cake.
Step 3: Add Egg Yolk, Vanilla, Sour Cream, and Milk
Stir in the egg yolk and vanilla extract until blended. Then add in the sour cream and milk; these wet ingredients help make the cake wonderfully moist and tender.
Step 4: Incorporate Dry Ingredients
Next, whisk together the flour, baking powder, and salt in a separate bowl. Add these dry ingredients to the wet mixture and stir until just combined, being careful not to overmix to keep your cake light.
Step 5: Pour Batter Into Ramekin
Pour the batter into your greased ramekin, spreading it into an even layer. This will help the cake bake uniformly.
Step 6: Make and Sprinkle the Streusel Topping
Mix the softened butter, brown sugar, cinnamon, and flour with your hands or a spatula until the texture resembles wet sand that can hold its shape. Don’t be shy about sprinkling the streusel in both big and small clumps on top of the batter — that texture contrast is divine!
Step 7: Bake Until Perfect
Bake the coffee cake for about 24 to 28 minutes. Check doneness by inserting a toothpick into the center— it should come out with just a few moist crumbs. If the streusel topping starts to brown too fast, cover lightly with foil for the remainder of baking.
Step 8: Cool Slightly and Enjoy
Let the cake cool a bit in the ramekin for easier removal. The best way to enjoy your Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe is warm, when the flavors really shine and the streusel is still crumbly.
How to Serve Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe
Garnishes
A light dusting of powdered sugar can make your coffee cake look extra tempting, or add a drizzle of vanilla glaze for a sweet, glossy finish. Fresh berries or a small dollop of whipped cream can also complement those warm cinnamon notes beautifully.
Side Dishes
This single serve coffee cake pairs wonderfully with a hot cup of coffee or tea for a peaceful morning break. You can also serve it alongside a small bowl of fresh fruit or yogurt to balance the sweet richness and make your breakfast feel complete.
Creative Ways to Present
Try serving your coffee cake right in the ramekin for a charming, rustic feel, or plate it on a pretty dessert dish and top with a sprig of mint for a simple yet elegant touch. If you’re feeling adventurous, add a scoop of vanilla ice cream for a warm dessert twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (although rare with this single serve recipe!), cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days to maintain moisture.
Freezing
Because this cake is small and delicate, freezing is a bit tricky but possible. Wrap it well in plastic wrap and place it in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To bring back that fresh-baked warmth and softness, reheat your coffee cake in the microwave for about 15-20 seconds or in a warm oven for a few minutes. Just watch carefully to avoid drying it out.
FAQs
Can I use low-fat sour cream instead of regular?
Absolutely! Low-fat sour cream will still give you that marvelous moistness; just keep in mind the texture may be slightly lighter.
What can I substitute if I don’t have a ramekin?
Any small oven-safe dish or mini cake pan about 4 inches wide will work great. Just adjust your baking time slightly if it’s deeper or wider.
Can this recipe be doubled to serve more people?
Yes! Simply double all the ingredients and bake in a larger dish, but keep an eye on the baking time since it will likely take longer.
Is there a dairy-free option for this coffee cake?
You can substitute dairy-free butter and sour cream alternatives to make it dairy-free, though texture and flavor might vary a bit.
Why does the sour cream make such a difference?
Sour cream adds fat and moisture, which tenderizes the crumb and keeps the cake deliciously soft, unlike cakes made with just milk.
Final Thoughts
This Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe is hands down one of the easiest and most satisfying single-portion cakes you can make. Its tender crumb and crunchy cinnamon streusel feel like a warm hug on a plate, perfect for any quiet moment you deserve to treat yourself. Give it a try—you’ll wonder how you ever lived without this cozy little cake in your life!
Print
Single Serve Sour Cream Coffee Cake with Streusel Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Single Serve, Breakfast
- Method: Baking
- Cuisine: American
Description
This Single Serve Coffee Cake recipe is a perfect small batch treat featuring a moist sour cream batter topped with a cinnamon brown sugar streusel. Designed to serve 1-2 people, it’s ideal for breakfast, brunch, or an afternoon sweet indulgence. The cake is baked in a ramekin, resulting in a tender crumb and a deliciously crispy streusel topping.
Ingredients
Batter
- 1 tablespoon unsalted butter, softened
- 2 tablespoons white granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 1 tablespoon sour cream
- 1 tablespoon milk (whole milk recommended, but non-fat or low-fat can be used)
- 5 tablespoons all purpose flour (or ¼ cup + 1 tablespoon)
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt (reduce if using salted butter)
Streusel Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons packed brown sugar (light or dark)
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter, softened (or unsalted butter with a pinch of salt)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a large ramekin thoroughly with butter to prevent sticking.
- Wet Ingredients: In a medium bowl, combine the softened butter and granulated sugar. Use a fork or rubber spatula to cream them together by pressing the mixture against the bowl’s side until smooth. Next, mix in the egg yolk and vanilla extract. Once incorporated, fold in the sour cream and milk until the mixture is uniform.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour, baking powder, and salt. Stir gently until everything is just combined, ensuring not to overmix.
- Add to Ramekin: Pour the batter into the greased ramekin, spreading it evenly to create a uniform layer.
- Streusel Topping: In a separate small bowl, mix the softened butter, brown sugar, ground cinnamon, and all-purpose flour with your hands or a spatula until the mixture resembles wet sand that holds its shape. If it feels too dry, add a tiny amount of melted butter. Sprinkle the streusel topping in clumps over the surface of the batter in the ramekin.
- Bake: Place the ramekin in the preheated oven and bake for 24-28 minutes, aiming for 26 minutes as a guideline. The cake is done when a toothpick inserted into the center comes out with moist crumbs but no wet batter. If the streusel browns too quickly, tent with foil to prevent burning.
- Enjoy: Let the cake cool slightly before attempting to remove it from the ramekin. It’s easiest to serve while still warm, offering a tender, moist bite with a crunchy top.
Notes
- Use a large ramekin (about 8 ounces) for best results to ensure proper baking time and thickness.
- If you use salted butter, reduce or omit the additional salt to avoid oversalting.
- Adjust baking time slightly depending on your oven and ramekin size; check doneness with a toothpick test.
- For a lighter topping, consider using light brown sugar instead of dark.
- This recipe can easily be doubled or multiplied for more servings, but baking times will need adjustment.
- Allow the cake to cool briefly so it firms up slightly, making it easier to remove from the ramekin.
