This Single Serve Coffee Cake recipe is a super small batch sour cream coffee cake recipe that makes only one small coffee cake with streusel topping for 1-2 people. The cake is super moist thanks to the sour cream and perfect for either breakfast and brunch or an afternoon sweet treat.
I love that this bakes up in a large ramekin (size details in recipe notes!) to keep the recipe super small. For other single serve recipes that are baked in the same size ramekin try this Single Serve Chocolate Cake, Single Serve White Cake, or Single Serve Red Velvet Cake.
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⭐Why I Love It:
- Super Small Batch Coffee Cake Recipe - I love that this single serve coffee cake recipe makes just one very small cake with streusel crumb topping. Also try this Mug Coffee Cake that 'bakes' in the microwave!
- No Mixer Needed - Because it's such a small amount of batter and streusel topping, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The texture is super moist and tender thanks to the sour cream which also adds a slight tang.
🥘Ingredients
- Butter - Make sure it is softened to room temperature for both the batter and streusel topping.
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and adds richer flavor than using the egg white.
- Sour Cream - This helps make the coffee cake moist and adds tang. You can also use plain greek yogurt as a substitute.
- Milk - I used whole milk, but you can use any milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - Make sure to fluff the flour and use the 'spoon and level' method when measuring.
- Baking Powder - This helps the cake rise.
- For the Streusel Topping - Softened butter, all purpose flour, ground cinnamon, and brown sugar.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Coffee Cake - Step by Step
This recipe for a Single Serve Coffee Cake with Streusel Topping is easy to mix up with no mixer and bakes in a ramekin or other small baking dish.
Photo 1 - In a medium bowl, mix together the softened butter and brown sugar until creamed and combined then mix in the egg yolk and vanilla.
Photo 2 - Mix in the milk. It may separate slightly and look 'curdled', this is normal. Stir in the flour, baking powder, and salt until smooth and combined.
Photo 3 - Well grease the ramekin with butter or cooking spray and pour in the cake batter. Mix up the streusel topping in a bowl (it's easiest to use your hands to cut the flour and sugar into the butter) and crumble on top of the batter.
Photo 4 - Bake until set on top and a toothpick in the center should come out with just a few moist crumbs (no wet batter). If the streusel is getting too dark, you can place a piece of foil on top.
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. You can also use it to make this Single Serve Lemon Bar!
- Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs.
- Softened Butter - It's important to use room temperature butter for the batter so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Cover with Foil if Streusel is Browning - If you find the streusel topping is getting too dark before the coffee cake is done baking, you can loosely place some aluminum foil on top to prevent browning.
👩🍳Recipe FAQs
Using only an egg yolk adds a richer flavor and it also helps keep the cake recipe super small. You can use the leftover egg white in the Single Serve Vanilla Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
Adding sour cream helps make the coffee cake extra moist and it also adds a mild tang. If you don't have sour cream, you can also swap in plain greek yogurt.
🍰Related Single Serve Recipes...
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PrintRecipe
Single Serve Coffee Cake (Small Batch)
This Single Serve Coffee Cake recipe is a super small batch sour cream coffee cake recipe that makes only one small coffee cake with streusel topping for 1-2 people. The cake is super moist thanks to the sour cream and perfect for either breakfast and brunch or an afternoon sweet treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Single Serve, Breakfast
- Method: Oven
- Cuisine: American
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, I used whole milk but you can use non fat/low fat
- 5 tablespoons all purpose flour, or ¼ cup + 1 tablespoon
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt, cut in half 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 and add a pinch of salt
Instructions
- Prep - Preheat the oven to 350°F and grease a large ramekin with butter.
- Wet Ingredients - In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until combined then mix in the sour cream and milk.
- Add Dry Ingredients - Mix in the flour, baking powder, and salt and mix until combined.
- Add to Ramekin - Pour the batter into the greased ramekin and spread into an even layer.
- Streusel Topping - Make the streusel topping by mixing together the softened butter, brown sugar, cinnamon, and flour. You can use a spatula to do this, but I find it easiest to do by hand. The texture should be like wet sand that can hold its shape. If it’s too dry, you can add a tiny bit of melted butter. Sprinkle the streusel on top of the coffee cake batter in both big and small clumps.
- Bake - Bake for 24-28 minutes (I did 26 minutes, but will vary based on your ramekin size and oven) until a toothpick comes out with just moist crumbs (no wet batter). If you find the streusel is getting too dark, you can gently place a piece of foil on top while baking.
- Enjoy - Allow to cool slightly before removing from ramekin and enjoying. It's easiest to remove from the ramekin while it is still warm.
Notes
Ramekin Size - I used one large ramekin (10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ coffee cake
- Calories: 329
- Sugar: 21.9 g
- Sodium: 139.8 mg
- Fat: 14.9 g
- Carbohydrates: 44.3 g
- Fiber: 0.9 g
- Protein: 5 g
- Cholesterol: 125 mg
Kathleen Hansen says
The streusel topping is my favorite part!