Coffee Cake for One (Review) and a Variation

After having LOVED the chocolate cake (for one) recipe found on the same site, I thought I’d give the coffee cake for one a try as well.

It’s another winner.

I WOULD cut back on the topping though since half the amount is plenty. The excess just fell off when I turned out the cake to transfer it to a serving plate. Perhaps if I’d drizzled some melted butter over the top, as the post suggests doing, it would have “glued down” the cinnamon sugar topping.

REVIEW: The cake itself is tender and tastes just sweet enough for my taste. I used the same one cup ramekin as I had used for the chocolate cake and thought that the resulting coffee cake was a bit thin.

So, I opened a can of tuna (made a tuna salad sandwich with the tuna inside), peeled off the label and washed it out carefully. I added some home made cranberry sauce in this variation. The revised baking instructions/topping are posted below.

Cranberry Coffee Cake for One

Cranberry Coffee Cake for One

Cranberry filling

1-2 tsp cranberry sauce, home made preferred

Topping

1 tbsp melted unsalted butter
1-2 tsp rolled oats
1-2 tsp brown sugar
pinch ground cinnamon

Make the coffee cake batter as in the original recipe.

Spoon 2/3 of the batter into the prepared baking dish. Using a very small spoon place small amounts of cranberry sauce over the batter. Spread it out a bit. Spoon small amounts of the rest of the coffee cake batter over the cranberry sauce.

In a separate container, combine the brown sugar, rolled oats, ground cinnamon and melted butter. Spoon over the top of the coffee cake batter.

Bake for 15-18 minutes or until a toothpick comes out clean.

The top of the coffee cake could have been a bit darker but the bottom was nicely browned.

There was a bit more height compared to the coffee cake baked in the ramekin, as well.

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7 thoughts on “Coffee Cake for One (Review) and a Variation

  1. I love coffee cake and I don’t mind how much topping there is. I also try to set it down with some melted butter so it doesn’t fall off when serving it. Your cake looks very light and fluffy xx

  2. What a great idea to use the tuna tin for the cake pan. I had to chuck my mini cake pans because the non-stick coating started to peel away and have been hesitant to dish out the $6 each for new ones. This is a perfect and economical solution!
    The cake looks pretty good too.

    1. The tuna can suggestion was found on the blog post where I found the ‘chocolate cake for one’ recipe. I didn’t use it in that case because I had the ramekins but found it came in useful on the subsequent ‘coffee cake for one’.

      I’ve located a tasty ‘vanilla cake for one/two’ recipe on another blog. The poster used silicon cupcake trays but I baked them in 2 ramekins … and then frosted them. The result was a lovely little two layer vanilla cake with an orange buttercream frosting.

      I’m having a lot of fun with these posts. πŸ™‚

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