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.
