Cakes & Cupcakes

Small Coffee Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6 Servings

This Small Coffee Cake recipe without sour cream is light and fluffy with fresh blueberries and a buttery streusel crumble topping. Serve as a sweet breakfast for two.

Recipe by Carla Cardello

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/2 teaspoon Clabber Girl® Baking Powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • 1/4 cup whole milk (do not substitute low fat or fat free or your cake will be dry)
  • 1/2 cup blueberries (can also use another fruit, chocolate chips, or nuts)

Struesel

  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, cold

Directions

    1. Preheat oven to 350F. Lightly grease one 6×2-inch springform pan or round cake pan with Baker’s Joy Non-Stick Baking Spray then line the bottom with parchment paper.
      If using a springform pan, wrap the outside bottom of the pan with foil to help prevent leaking.
    2. Make the streusel: In a small bowl, add the brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter until the mixture is combined and crumbly. Refrigerate while you make the batter.
    3. In a medium bowl, sift the flour then stir in the cinnamon, baking powder, and salt.
    4. In a large mixing bowl on medium speed (using a paddle attachment if using a stand mixer), beat together the butter and sugar until light and creamy, about 1 minute.
    5. Beat in the egg and vanilla extract.
    6. Turn the speed down to low and add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and
      end with dry ingredients).
    7. Switch to a rubber spatula and stir in the blueberries by hand, making sure all the flour is moistened without overmixing.
    8. Transfer the batter to the pan then top with cold streusel. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove from the pan. Cool completely before serving.

Small Coffee Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6 Servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/2 teaspoon Clabber Girl® Baking Powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • 1/4 cup whole milk (do not substitute low fat or fat free or your cake will be dry)
  • 1/2 cup blueberries (can also use another fruit, chocolate chips, or nuts)

Struesel

  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, cold

Directions

    1. Preheat oven to 350F. Lightly grease one 6×2-inch springform pan or round cake pan with Baker’s Joy Non-Stick Baking Spray then line the bottom with parchment paper.
      If using a springform pan, wrap the outside bottom of the pan with foil to help prevent leaking.
    2. Make the streusel: In a small bowl, add the brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter until the mixture is combined and crumbly. Refrigerate while you make the batter.
    3. In a medium bowl, sift the flour then stir in the cinnamon, baking powder, and salt.
    4. In a large mixing bowl on medium speed (using a paddle attachment if using a stand mixer), beat together the butter and sugar until light and creamy, about 1 minute.
    5. Beat in the egg and vanilla extract.
    6. Turn the speed down to low and add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and
      end with dry ingredients).
    7. Switch to a rubber spatula and stir in the blueberries by hand, making sure all the flour is moistened without overmixing.
    8. Transfer the batter to the pan then top with cold streusel. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove from the pan. Cool completely before serving.

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