Small Batch Coffee Cake

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This Small Batch Coffee Cake is moist, fluffy and covered in a cinnamon crumb topping. It’s easy to make and baked in a standard loaf pan!

Small Batch Coffee Cake cut into slices

This Small Batch Coffee Cake is made in a standard size loaf pan and covered in a buttery cinnamon crumb topping. It’s moist, fluffy and so easy to make. Plus it doubles as a dessert and a breakfast!

Looking for more small batch loaf pan recipes? Try my Small Batch Cornbread, Small Batch Brownies or Small Batch Cheesecake!

Ingredient Breakdown

All-purpose flour – this gives the cake structure.

Baking powder – necessary to help the cake rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Small Batch Coffee Cake cross section

How To Make Small Batch Coffee Cake

1. Make the Crumb Topping: in a small bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

2. Make the Coffee Cake: in a small bowl combine the all-purpose flour, baking powder, and salt.

3. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until just combined.

4. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.

Small Batch Coffee Cake in a 9x5 inch loaf pan

5. Pour the cake batter into a parchment lined 9×5 inch loaf pan. Sprinkle on the crumb topping. Bake the cake at 350°F for 22 minutes or until a toothpick comes out clean. Store Small Batch Coffee Cake in an airtight container for up to 5 days at room temperature.

Pro Tips For Small Batch Coffee Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

More Small Batch Desserts You’ll Love

Small Batch Coffee Cake

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Small Batch Coffee Cake

Maria Azzarelli
This Small Batch Coffee Cake is moist, fluffy and covered in a cinnamon crumb topping. It's easy to make and baked in a standard loaf pan!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 small slices
Calories 245 kcal

Equipment

  • 1 9×5 inch loaf pan
  • Stand mixer or hand mixer

Ingredients
  

Crumb Topping

  • 90 g (3/4 cup) all-purpose flour
  • 50 g (1/4 cup) brown sugar
  • ½ tsp cinnamon
  • pinch of salt
  • 56 g (4 tbsp) unsalted butter, melted

Coffee Cake

  • 75 g (1/2 cup + 2 tbsp) all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 66 g (1/3 cup) granulated sugar
  • 56 g (4 tbsp) unsalted butter, softened
  • 1 egg
  • ½ tsp vanilla extract
  • 60 g (1/4 cup) buttermilk

Instructions
 

Crumb Topping

  • In a small bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

Coffee Cake

  • Preheat oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper.
  • In a small bowl combine the all-purpose flour, baking powder, and salt.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until just combined.
  • Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
  • Pour the cake batter into a parchment lined 9×5 inch loaf pan. Sprinkle on the crumb topping. Bake the cake for 22 minutes or until a toothpick comes out clean.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Small Batch Coffee Cake in an airtight container for up to 5 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 245kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 132mgPotassium: 53mgFiber: 1gSugar: 15gVitamin A: 393IUVitamin C: 0.01mgCalcium: 47mgIron: 1mg
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7 Comments

    1. Hi Christie! I haven’t tried substituting almond flour in this recipe so I’m not 100% sure how it will turn out. It will likely be more dense since almond flour contains no gluten. Let me know how it goes if you do try it!

  1. HAPPY BAKES IN KNOW.YOUR CAKES , COOKIES, OR WHATEVER YOU PREPARE IS ROCKING-OUT! YOU KEPT MY INTEREST USUALLY I’M ALL OVER THE I’M A GREAT COOK AND BAKER AS WELL BUT YOU GUYS CAN KICK SOME BUTT BAKING LOVE IT NOW I JUST STARTED ON FACEBOOK FEW MONTHS AGO. I HOPE I MEET YOU AGAIN. NOW ! YOU THINK I FORGOT MY SLICE OF “COFFEE CAKE” PLEASE ! WHERE IS IT WHERE IS IT (lol) THANK YOU. — CHICAGO

5 from 2 votes (1 rating without comment)

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