A 6-inch coffee cake is the ideal small batch dessert, perfect for a cozy brunch or a weekend treat. Its tender crumb and crunchy topping make it a crowd-pleaser, and this recipe ensures a moist, flavorful cake every time. Whether you’re baking for yourself or a few friends, this size is just right for sharing without leftovers.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (120ml) buttermilk or whole milk
- 1/4 cup (60ml) vegetable oil or melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons (25g) packed light brown sugar
- 2 tablespoons (15g) all-purpose flour
- 1 tablespoon (15g) unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon (optional)
For the streusel topping:
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper for easy removal.
- Prepare the streusel topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter cubes and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are fine.
- Pour the batter: Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
- Add the streusel: Sprinkle the prepared streusel evenly over the batter.
- Bake: Place in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips
- Substitutions: Use yogurt or sour cream instead of buttermilk for a richer flavor. For a dairy-free version, almond or coconut milk works well.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.
- Prevent overbaking: Start checking the cake at 25 minutes; overbaking can dry out the crumb. Use a toothpick to test for doneness.
- Enhance flavor: Add chopped nuts or dried fruit into the batter or streusel for extra texture and flavor.
Serving Suggestions
This coffee cake pairs wonderfully with a cup of fresh coffee or tea. Serve it slightly warm with a dollop of whipped cream or a drizzle of glaze for added indulgence. It’s perfect for breakfast, brunch, or a cozy afternoon snack.
Variations
- Blueberry Coffee Cake: Fold 1/2 cup of fresh or frozen blueberries into the batter before baking for a fruity twist.
- Cinnamon Swirl: Mix a teaspoon of cinnamon into the batter or swirl cinnamon sugar into the batter before baking for a layered flavor.
- Glazed Topping: Once cooled, drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
- Nutty Version: Incorporate chopped pecans or walnuts into the streusel or batter for added crunch.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 2 days. To keep it fresh, refrigerate for up to 5 days, especially in warm or humid climates. To reheat, place a slice in the microwave for 15–20 seconds or warm the entire cake in a 350°F (175°C) oven for about 10 minutes. Avoid over-reheating to prevent drying out the cake.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Wrap it tightly in plastic wrap or store in an airtight container at room temperature or in the refrigerator. Reheat gently before serving if desired.
What if I don’t have buttermilk?
You can make a substitute by adding 1 teaspoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes until it curdles slightly, then use as directed.
Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free flour blend. Keep in mind that texture may vary slightly, and adding a bit of xanthan gum can help improve the crumb.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is ready. Baking times may vary slightly depending on your oven and pan type.
Can I make this without eggs?
Yes, replace the egg with 1/4 cup (60ml) applesauce or mashed banana. The texture might be slightly different, but the cake will still be moist and flavorful.
Is this cake suitable for freezing?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature or reheat in the oven for best results.
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