Single-Serve Coffee Cake Recipe | Small-Batch Treat for One

This Single Serve Coffee Cake is a tiny sour cream coffee cake made for one small ramekin—perfect for 1–2 people. The sour cream keeps the crumb tender and moist, and a crunchy streusel topping makes it ideal for breakfast, brunch, or a cozy afternoon treat.

This bakes up in a single large ramekin (see recipe notes for exact size). If you enjoy single-serve bakes, try other small-batch ramekin recipes for similar portioned treats.

⭐Why I Love It:

• Super small batch — makes one petite coffee cake with a buttery streusel topping, ideal when you want just a single serving without leftovers.
• No mixer required — everything is mixed by hand, so you don’t need any special equipment.
• Tender and moist — sour cream keeps the cake soft and adds a subtle tang; easily adaptable with other small-batch flavors.

🥘Ingredients

• Butter — softened to room temperature for both batter and streusel.
• White granulated sugar
• Egg yolk — using only the yolk keeps the recipe small and adds richness.
• Sour cream — for moisture and a touch of tang; plain Greek yogurt can be substituted.
• Milk — whole milk recommended but any milk will work.
• Vanilla extract — for flavor.
• All-purpose flour — fluff and measure using the spoon-and-level method for accuracy.
• Baking powder — helps the cake rise.
• Streusel topping — softened butter, flour, brown sugar, and ground cinnamon.

See the recipe card below for exact quantities.

🔪Single Serve Coffee Cake – Step by Step

This single-serve coffee cake with streusel is simple to prepare by hand and bakes in a ramekin or small baking dish.

Photo 1 – Cream the softened butter and sugar, then stir in the egg yolk and vanilla until smooth.

Photo 2 – Mix in the sour cream and milk. The mix may look slightly separated at first; that’s normal. Fold in the flour, baking powder, and salt until combined.

Photo 3 – Grease the ramekin well, pour in the batter, then prepare the streusel by cutting butter into the flour, brown sugar, and cinnamon until crumbly. Sprinkle over the batter.

Photo 4 – Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Cover with foil if the streusel begins to brown too quickly.

💭Recipe Tips

• Ramekin size — the recipe was tested in a large 10-ounce ramekin (about 4.25″ diameter). You can use a different size ramekin; adjust baking time accordingly.
• Don’t overbake — remove the cake when a toothpick yields a few moist crumbs for best texture.
• Softened butter — make sure butter is at room temperature so it incorporates smoothly into the batter.
• Measure flour properly — use the spoon-and-level method to avoid packing too much flour into the cup.
• Protect the streusel — if it browns too fast, tent with foil partway through baking.

👩‍🍳Recipe FAQs

🍰Related Single Serve Breakfast Recipes

My debut cookbook is available now! It features many single-serve recipes and small-batch sweets.

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Recipe

Single Serve Coffee Cake (Small Batch)

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5 from 3 reviews

This Single Serve Coffee Cake is a tiny sour cream coffee cake made for one small ramekin. Moist, tender, and finished with a sweet streusel, it’s perfect for solo breakfasts or a small indulgence.

• Author: Kathleen Hansen
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 1-2 servings
• Category: Breakfast, Single Serve
• 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 (any milk works)
• 5 tablespoons all-purpose flour (or ¼ cup + 1 tablespoon)
• ¼ teaspoon baking powder
• ⅛ teaspoon kosher salt (reduce if using salted butter)

Streusel Topping

• 2 tablespoons all-purpose flour
• 2 tablespoons packed brown sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon salted butter, softened (or unsalted + pinch of salt)

Instructions

1. Prep – Preheat oven to 350°F. Grease a large ramekin (about 10 ounces) and, if desired, place a parchment circle in the bottom for easy removal.
2. Wet ingredients – In a medium bowl, cream the softened butter and sugar with a fork or spatula. Add the egg yolk and vanilla, then stir in the sour cream and milk. The mixture may look slightly curdled—this is fine.
3. Dry ingredients – Fold in the flour, baking powder, and salt until just combined.
4. Fill ramekin – Pour batter into the greased ramekin and smooth into an even layer.
5. Streusel – Combine the streusel ingredients by cutting the softened butter into the flour, brown sugar, and cinnamon until the mixture resembles wet sand and holds together in clumps. Sprinkle over the batter.
6. Bake – Bake 24–28 minutes (times vary by ramekin and oven) until a toothpick comes out with a few moist crumbs. If the streusel browns too quickly, tent with foil.
7. Serve – Let cool slightly, then remove from the ramekin and enjoy warm. It’s easiest to unmold while still a bit warm.

Notes

Ramekin size – The recipe was developed for a large ramekin (10 ounces to the rim, roughly 4.25″ diameter). If you use a different size, adjust the baking time accordingly.

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