Mini Coffee Cake

This mini coffee cake is a soft and moist sour cream coffee cake with a buttery cinnamon brown sugar streusel layered in the middle and sprinkled on top. Baked in a loaf pan and finished with a simple vanilla icing, it’s the perfect small batch coffee cake when you don’t need a full-size cake.

 

I love a classic coffee cake, but sometimes I don’t want a big cake sitting around all week. I wanted to create a smaller version that still had everything I want in a good coffee cake: a tender crumb, lots of cinnamon streusel, and a little icing drizzled over the top.

I tested this mini coffee cake with sour cream because it keeps the cake moist and tender without making the batter too thin. That thicker batter is also important because it helps support the layer of streusel in the middle instead of letting it sink to the bottom.

And I didn’t want all that good streusel sitting just on top. Half gets layered in the middle of the cake and the rest gets sprinkled over the top, so you get buttery brown sugar and cinnamon in every slice.

Why This Recipe Works

• It’s truly small batch. This mini coffee cake is baked in a loaf pan instead of a traditional cake pan, giving you a smaller amount when you don’t need a full-size coffee cake.
• Sour cream keeps the cake moist. Sour cream adds moisture and richness while helping create a soft, tender crumb.
• The streusel is layered twice. Half of the cinnamon streusel goes in the middle and the rest goes on top, so you get plenty of buttery cinnamon brown sugar in every slice.
• Creaming the butter and sugars creates a lighter texture. Beating the softened butter with the sugars incorporates air into the batter so the cake bakes up soft instead of dense.
• The thick batter keeps the layers in place. The batter will be thicker than you might expect, but that helps support the middle streusel layer so it doesn’t sink to the bottom.

Ingredients Needed

For the Cinnamon Streusel Topping

• Light brown sugar – If you run out, then read How To Make Brown Sugar
• All-purpose flour: For the most accurate measurement, weigh your flour with a kitchen scale or spoon it into the measuring cup and level it off.
• Ground cinnamon
• Unsalted butter: Make sure the butter is softened so it’s easy to work into the dry ingredients. Salted butter also works.

For the Coffee Cake

• All-purpose flour: Be careful not to pack the flour into your measuring cup, which can result in a dry, dense cake.
• Baking powder
• Baking soda
• Salt
• Unsalted butter: Soften the butter to room temperature before starting so it creams properly with the sugars.
• Granulated sugar
• Light brown sugar
• Large egg: Bring the egg to room temperature so it mixes more easily into the creamed butter. I like to place mine in a bowl of warm water for 10 minutes.
• Vanilla extract
• Sour cream: I recommend full-fat sour cream for the best texture and moisture. Plain full fat Greek yogurt also works.

For the Vanilla Icing

• Powdered sugar – Run out? Read How To Make Powdered Sugar
• Vanilla extract
• Milk: You can add a little more milk if needed to thin out the icing. Any type of milk works.

How to Make Mini Coffee Cake

1. Prepare the oven and loaf pan.

Position a rack in the center of the oven and preheat to 350°F (180°C). Grease an 8 ¼ x 5 ¼-inch loaf pan with butter or nonstick cooking spray. You can also line the pan with parchment paper, leaving some overhang to make it easier to lift the cake out after baking.

Because this is a mini coffee cake, the size of your loaf pan matters. A larger loaf pan will spread the batter out more and your cake may bake faster.

2. Make the cinnamon streusel.

In a small mixing bowl, stir together the brown sugar, flour, and cinnamon.

Add the softened butter and cut it into the dry ingredients using a pastry cutter, or simply rub the butter into the mixture with your fingertips. You’re looking for a crumbly mixture rather than a smooth paste.

3. Combine the dry ingredients.

In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Mixing these ingredients separately helps evenly distribute the leavening before it gets added to the cake batter.

4. Cream the butter and sugars.

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together for about 2 minutes, until light and fluffy.

Don’t rush this step. Creaming the butter and sugars incorporates air into the batter, which helps give the finished coffee cake a lighter, softer texture.

5. Add the egg and vanilla.

Add the room-temperature egg and beat until incorporated. Stop and scrape down the sides and bottom of the bowl as needed so everything gets evenly mixed.

Add the vanilla extract and mix until combined.

6. Add the sour cream and dry ingredients.

Now add the room temperature sour cream. Mix on low speed just until combined.

You want it room temperature so it blends smoothly with the room temperature butter.

Then add in the dry ingredients from earlier. Be careful to not overmix at this point or you can end up with a tough cake. Just mix on low speed until the last of the flour has been incorporated.

7. Layer the batter and streusel.

Spread half of the coffee cake batter into the prepared loaf pan. An offset spatula or the back of a spoon works well here since the batter is thick.

Sprinkle half of the cinnamon streusel evenly over the batter.

Carefully spread the remaining cake batter over the streusel layer, then sprinkle the rest of the streusel over the top.

There’s no need to swirl the streusel into the batter. Keeping the layers separate gives you that cinnamon brown sugar layer running through the middle of each slice.

8. Bake the mini coffee cake.

Bake for 33 to 37 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean or with just a few moist crumbs.

Be careful where you test the cake. If your toothpick goes directly into the middle streusel layer, the melted butter and brown sugar may make it look like the cake isn’t finished. Check in another spot before putting it back into the oven.

Remove the coffee cake from the oven and let it cool.

9. Make the vanilla icing.

In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth.

Drizzle the icing over the cooled coffee cake. Make sure the cake has cooled first or the icing will melt right into the warm topping instead of staying on top.

Recipe Tips

• Measure your flour correctly. Too much flour can make your mini coffee cake dry and dense. For the most accurate results, weigh the flour with a kitchen scale. Otherwise, spoon it into your measuring cup and level it off rather than scooping directly from the bag.
• Use properly softened butter. The butter should be soft enough that you can make an indentation with your finger but shouldn’t look melted or greasy. Butter that is too cold won’t cream properly with the sugars.
• Don’t overmix the batter. Once you start adding the flour, mix only until everything comes together. Overmixing develops gluten and can result in a tougher cake.
• Don’t worry about the thick batter. This mini coffee cake batter is supposed to be thick. The thicker consistency helps keep that middle cinnamon streusel layer from sinking to the bottom.
• Test the cake in more than one spot. The middle streusel layer can leave melted brown sugar and butter on your toothpick and make the cake appear underbaked. If you’re unsure, insert the toothpick in a second spot to check the actual cake crumb.

How to Store Mini Coffee Cake

Store the cooled mini coffee cake tightly covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature before serving, or warm an individual slice briefly in the microwave.

To freeze baked coffee cake, let it cool completely. For the best results, freeze it before adding the vanilla icing. Wrap the entire cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Label the container with the recipe name and date so you know when it was frozen.

Thaw the coffee cake overnight in the refrigerator or for a few hours at room temperature. Once thawed, drizzle with the vanilla icing before serving.