Print

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.

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

  1. 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.
  2. Prepare the Cinnamon Filling: In another medium bowl, whisk together the brown sugar, cinnamon, and cocoa powder for the cinnamon filling until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookcrisis.com/small-batch-streusel-coffee-cake-recipe/