Introduction

This small batch streusel coffee cake is perfect when you want a delicious treat without baking a large cake. With a tender crumb, cinnamon filling, and a crumbly streusel topping, it’s ideal for breakfast or an afternoon coffee break.

The image shows a round crumb cake with one slice removed, revealing a soft yellow cake base with a middle layer of cinnamon swirl and a thick crumb topping that is golden brown and textured with small chunks. The cake sits on a white plate on a white marbled surface, with crumbs scattered around it. Behind the cake, two clear glass mugs filled with a creamy drink topped with fluffy brown foam are displayed, each resting on a cork coaster. A white cloth with a light brown pattern is placed in the background along with a stack of white plates and a light wooden fork on the right. A knife with a light wooden handle lies to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup (2.35 ounces or 67 grams) granulated sugar
⅓ cup (1.5 ounces or 43 grams) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 Tablespoons (1 ounce or 28 grams) unsalted butter, melted and cooled slightly
⅓ cup tightly packed (2.5 ounces or 71 grams) light OR dark brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon Dutch-processed cocoa powder
1 ¼ cups (5.65 ounces or 160 grams) all-purpose flour
¾ teaspoons baking powder
¼ teaspoon kosher salt
⅓ cup (2.65 ounces or 75 grams) whole milk, at room temperature
¼ cup (2 ounces or 57 grams) sour cream, at room temperature
1 teaspoon pure vanilla extract
4 Tablespoons (½ stick or 2 ounces or 57 grams) unsalted butter, at room temperature
½ cup (3.5 ounces or 99 grams) granulated sugar
2 Tablespoons tightly packed light OR dark brown sugar
1 large egg, at room temperature

Instructions

Step 1: Make the streusel. In a medium bowl, whisk together the granulated sugar, flour, cinnamon, and salt. Add the melted butter and stir with a rubber spatula until a crumbly mixture with some large pieces forms. Avoid overmixing. Place the bowl uncovered in the freezer while preparing the filling and batter.
Step 2: Prepare the cinnamon filling by whisking together the brown sugar, cinnamon, and cocoa powder in a medium bowl.
Step 3: Preheat the oven to 350°F and position a rack in the center. Cut two strips of parchment paper about 3 inches wide and 15 inches long. Spray a 6-inch round cake pan with cooking spray, then line the bottom with the parchment strips crossing in the center and letting them overhang the sides by at least 2 inches. Place a parchment circle on top and spray it as well.
Step 4: In a medium bowl, whisk the flour, baking powder, and salt for the cake batter. In a liquid measuring cup, whisk together milk, sour cream, and vanilla extract.
Step 5: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high until light, fluffy, and doubled in volume (3-5 minutes), scraping the bowl as needed. Reduce mixer speed to low and add the egg.
Step 6: With the mixer on low, add the dry ingredients in two parts, mixing just until combined each time. Add the wet ingredients all at once and beat on low until just combined. Scrape the bowl and beat on low for 30 more seconds.
Step 7: Assemble the cake by spreading half the batter evenly in the prepared pan. Sprinkle half the cinnamon filling over it. Add the remaining batter on top and smooth it out. Sprinkle the remaining cinnamon filling, then lightly swirl the filling into the batter with a butter knife. Smooth the top and sprinkle the frozen streusel evenly over the cake.
Step 8: Bake for 55 to 60 minutes, until a skewer inserted in the center comes out with just a few crumbs attached.
Step 9: Remove from oven and lift the cake out using the parchment overhang. Serve immediately or store as directed.

Tips & Variations

For a richer flavor, use dark brown sugar in both the streusel and filling.
Make sure all dairy ingredients are at room temperature for better batter consistency.
Use a digital scale to evenly divide the batter for consistent layers.
Try adding chopped nuts to the streusel for extra crunch.

Storage

Store the coffee cake at room temperature under a cake dome or covered with a large bowl for up to 3 days. To keep cut surfaces moist, press plastic wrap gently against them. Reheat slices gently in the microwave if desired.

How to Serve

A round crumb cake with a rough, golden-brown crumb topping fills the center of a white plate, with crumbs scattered around its base. The cake shows a dense, uniform texture, topped with small and large clusters of crunchy crumbs. On the left side of the plate, a woman's hand holds a cream-colored knife with a patterned handle, ready to cut the cake, while another woman's hand holds the plate on the right. Above the cake, two glass mugs filled with creamy, frothy coffee topped with a dark sprinkle of cocoa or cinnamon sit on round cork coasters. To the right, a white plate holds several light wooden forks. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake in a larger pan?

This recipe is designed for a 6-inch pan for the best texture and baking time. If using a larger pan, adjust baking time and thickness accordingly, and watch carefully to avoid overbaking.

Can I substitute milk and sour cream with other ingredients?

You can substitute whole milk with buttermilk for a tangier flavor and sour cream with Greek yogurt. Keep the same quantity and bring both to room temperature before using.

Small Batch Streusel Coffee Cake Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

This Small Batch Streusel Coffee Cake is a moist, tender cake layered with a spiced cinnamon filling and topped with a crumbly streusel. Perfectly sized for a small gathering or intimate breakfast, this coffee cake combines cinnamon, cocoa, and buttery sweetness for a delightful treat baked in a 6-inch round pan.

Author: Marco
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Streusel

⅓ cup (2.35 ounces or 67 grams) granulated sugar
⅓ cup (1.5 ounces or 43 grams) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 Tablespoons (1 ounce or 28 grams) unsalted butter, melted and cooled slightly

Cinnamon Filling

⅓ cup tightly packed (2.5 ounces or 71 grams) light OR dark brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon Dutch-processed cocoa powder

Cake Batter

1 ¼ cups (5.65 ounces or 160 grams) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup (2.65 ounces or 75 grams) whole milk, at room temperature
¼ cup (2 ounces or 57 grams) sour cream, at room temperature
1 teaspoon pure vanilla extract
4 Tablespoons (½ stick or 2 ounces or 57 grams) unsalted butter, at room temperature
½ cup (3.5 ounces or 99 grams) granulated sugar
2 Tablespoons tightly packed light OR dark brown sugar
1 large egg, at room temperature

Instructions

Make the Streusel: In a medium bowl, whisk together granulated sugar, flour, cinnamon, and salt for the streusel. Add the melted butter and stir with a rubber spatula until a crumbly mixture with some large pieces forms. Avoid overmixing. Place the bowl uncovered in the freezer while preparing the rest.
Prepare the Cinnamon Filling: In another medium bowl, whisk together the brown sugar, cinnamon, and cocoa powder for the cinnamon filling until evenly combined.
Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Cut two long strips of parchment paper approximately 3 inches wide and 15 inches long. Spray a 6-inch round cake pan generously with cooking spray, then line the bottom with the parchment strips crossing in the center, allowing at least 2 inches to overhang above the pan’s sides. Place a parchment circle on the pan bottom and spray it as well.
Mix Dry and Wet Ingredients: In a medium bowl, whisk flour, baking powder, and kosher salt for the cake batter. In a liquid measuring cup, whisk milk, sour cream, and vanilla extract until combined.
Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high for 3 to 5 minutes until light, fluffy, and doubled in volume. Scrape the bowl as needed. Reduce speed to low and add the egg, mixing until just incorporated.
Add Dry and Wet Ingredients: With the mixer on low, add the dry ingredients in two parts, mixing until just combined between additions. Add the wet ingredients all at once and beat on low until just combined. Scrape the bowl down once more and beat for another 30 seconds.
Assemble the Coffee Cake: Scrape half the batter (about 9.15 ounces / 259 grams) into the prepared pan, spreading evenly with an offset spatula. Sprinkle half of the cinnamon filling (approximately 1.3 ounces / 37 grams) evenly over the batter. Layer the remaining batter on top, spreading evenly, then scatter the rest of the cinnamon filling evenly over the top. Using a butter knife, swirl the filling lightly into the batter, then smooth the surface. Finish by sprinkling the frozen streusel evenly over the top.
Bake: Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached but no wet batter.
Serve and Store: Use the parchment paper overhang to lift the cake from the pan onto a serving plate. Serve immediately for best texture. Store at room temperature, covered with a cake dome or inverted bowl, for up to 3 days. Press plastic wrap against cut surfaces to keep the cake moist.

Notes

Using parchment strips with overhang helps easily lift the cake out of the pan without damaging it.
Be careful not to overmix the streusel for a crumbly texture with some larger pieces.
Room temperature ingredients help create a smooth, light batter for tender cake texture.
Adjust baking time slightly if using different pan sizes; a cake tester should come out mostly clean.
Storing the cake under a dome helps preserve moisture; avoid refrigeration to prevent drying.

Keywords: streusel coffee cake, cinnamon coffee cake, small batch cake, homemade coffee cake, cinnamon streusel dessert