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
1-2 tsp cranberry sauce, home made preferred
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.
7 thoughts on “Coffee Cake for One (Review) and a Variation”
I really like a coffee cake
They were both pretty tasty.
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
I think the recipe was a winner. The 2nd attempt fixed the issues with the first try. 🙂
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.
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. 🙂
It is a best tea time cake. And fabulous idea.