Small Batch Coffee Cake

You know those recipes you try on a whim, and they instantly become a keeper? That’s exactly what happened with this small batch coffee cake. I was craving something sweet and cinnamon. It’s soft, fluffy, packed with cinnamon goodness, and just the right size.

Now, full disclosure: I didn’t get a good picture of this beauty. After pulling it out of the oven, while cleaning up my mess, I somehow managed to slice my finger open with a knife. Long story short, that little accident sent me rushing to urgent care for stitches. By the time I got home, my priorities were 100% focused on just eating the coffee cake, not styling it for photos.

And let me tell you, even post-stitches, this cake hit the spot. I highly recommend pairing it with a scoop of my lavender honey ice cream (or any ice cream you love). The warm spices and soft crumb of the cake are just begging for a cold, creamy partner.

If you’re in the mood for something easy, satisfying, and perfect for a lazy weekend baking project (hopefully with no knife drama), here’s the recipe:

Ingredients

Cinnamon Streusel:

• 62 g unsalted butter (4 ½ tbsp)

• 100 g light brown sugar (½ cup)

• 120 g all-purpose flour (1 cup)

• 2 tsp ground cinnamon

Coffee Cake:

• 120 g all-purpose flour (1 cup)

• 1 ¼ tsp baking powder

• ¼ tsp salt

• 75 g unsalted butter, room temp (5 ⅓ tbsp)

• 100 g granulated sugar (½ cup)

• 1 egg, room temp

• 1 tsp vanilla extract

• 60 g sour cream, room temp (¼ cup)

• 42 g whole milk (3 tbsp)

Instructions

1. Butter an 8×4" loaf pan and line with parchment paper, leaving overhang on the sides for easy lifting.

2. Preheat oven to 350°F (175°C).

3. Make streusel: Melt butter in a medium bowl. Stir in brown sugar, flour, and cinnamon with a fork until clumpy. Set aside.

4. Make batter: In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter and sugar for 3–4 minutes until fluffy. Add egg and vanilla; mix well. Gently fold in half the dry mixture, then add sour cream and milk. Fold in remaining dry mixture just until combined.

5. Spread half the batter into the pan. Top with ⅓ of the streusel. Add remaining batter and top with the rest of the streusel.

6. Bake 35–45 minutes, until a toothpick comes out with a few moist crumbs.

   
   

I hope you have a safer baking experience than I did, but either way I promise this coffee cake is worth it.

Let me know if you try it, and especially if you pair it with the lavender honey ice cream!