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This mini coffee cake brings all the comfort of a traditional coffee cake in a smaller portion that's perfect for satisfying cravings without overwhelming leftovers. The buttery cake base topped with a generous layer of cinnamon-sugar streusel creates that classic coffee cake experience we all love.
I first developed this recipe during a rainy weekend when I wanted something sweet but didn't need a full-sized cake tempting me all week. The heavenly aroma of cinnamon and sugar filled my kitchen, and now it's become my go-to when friends drop by unexpectedly.
Ingredients
- All-purpose flour: Forms the foundation for both cake and streusel giving the perfect structure
- Brown sugar: Creates that deep molasses flavor in the streusel that makes coffee cake irresistible
- Cinnamon and nutmeg: Provide the warm spice notes that define a classic coffee cake
- Unsalted butter: Adds richness and allows you to control the salt content
- Sour cream: Creates tenderness and subtle tanginess that balances the sweet streusel
- Vanilla extract: Enhances all other flavors and adds aromatic depth
Step-by-Step Instructions
- Prepare the Streusel:
- Combine sugars, spices, and salt in a bowl until fully integrated. The mixture of brown and white sugars creates the perfect texture and caramelization. Add melted butter slowly while stirring to create a wet sand texture. Incorporate flour gradually until you achieve a crumbly mixture that holds together when squeezed. Refrigerating the streusel helps it maintain distinct chunks during baking.
- Mix the Batter:
- Whisk dry ingredients thoroughly to ensure even distribution of leavening agents. Beat butter and sugar until noticeably lighter in color and texture this step incorporates air for a lighter cake. Add egg and vanilla, beating until the mixture looks smooth and unified. Alternating between dry ingredients and wet ingredients prevents overmixing and ensures a tender crumb.
- Assemble and Bake:
- Pour batter into prepared baking dish, spreading to create an even layer. Sprinkle streusel over the top, breaking it into varying sizes for texture interest. The generous streusel layer might seem excessive but creates that signature coffee cake experience. Bake until just set in the center, being careful not to overbake which can dry out the cake.
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The nutmeg in this recipe is technically optional, but I consider it my secret weapon. I discovered its importance when I accidentally doubled it once and found that it enhances the cinnamon and adds a subtle warmth that makes people ask "what's in this?" without being able to identify the specific spice.
Perfect Measuring Technique
Measuring flour correctly makes all the difference in this recipe. Too much flour will result in a dry, dense cake rather than the tender crumb we're aiming for. I recommend using a kitchen scale for precise measurement, but if using cups, fluff the flour first with a spoon, then gently spoon it into the measuring cup without packing, and level off with a straight edge. This technique prevents the common mistake of using up to 30% more flour than intended.
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Make It Your Own
This recipe serves as a wonderful base for variations. Add 1/3 cup of fresh blueberries to the batter for a fruity twist, or fold in 1/4 cup chopped toasted nuts to the streusel for added crunch. For a more decadent version, add a swirl of cinnamon sugar through the center of the batter before adding the streusel topping. The small batch size makes it perfect for experimenting without committing to a large cake.
Serving Suggestions
While delicious on its own, this coffee cake reaches new heights when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, pair with fresh berries on the side and, of course, a good cup of coffee. I like to serve this on small plates with forks, even though many of my guests end up picking it up with their fingers because they can't wait to take another bite.
Frequently Asked Questions
- → Can I make this coffee cake ahead of time?
Yes! You can prepare this mini coffee cake up to 2 days in advance. Store it in an airtight container at room temperature. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- → What can I substitute for sour cream?
Greek yogurt makes an excellent 1:1 substitute for sour cream in this coffee cake. You could also use plain yogurt, though the texture might be slightly different. In a pinch, buttermilk will work, but reduce the milk slightly to compensate for the additional liquid.
- → Can I add fruit to this coffee cake?
Absolutely! Fold in 1/4 cup of blueberries, chopped apples, or other fresh fruit into the batter before baking. For frozen berries, do not thaw first to prevent color bleeding. You may need to increase the baking time by 2-3 minutes.
- → Why is my streusel topping melting into the cake?
This typically happens when the butter in the streusel is too warm. Make sure to refrigerate the streusel mixture while preparing the cake batter. Also, ensure your oven is fully preheated before baking, as a too-cool oven can cause the streusel to sink before it sets.
- → Can I double this recipe for a larger coffee cake?
Yes, you can double the recipe and bake it in an 8x8-inch or 9x9-inch baking dish. Increase the baking time to approximately 35-40 minutes, checking with a toothpick for doneness. The center should be set and a toothpick should come out with just a few moist crumbs.
- → What's the best way to serve this mini coffee cake?
This coffee cake is delicious served warm or at room temperature. For an extra special treat, dust it with powdered sugar just before serving, or drizzle with a simple glaze made from powdered sugar and milk. It pairs perfectly with coffee, tea, or a glass of milk.