Single-Batch Coffee Cake
This soft, buttery coffee cake is made with your Bulk Dry Coffee Cake Mix and topped with a sweet, crumbly streusel. It's the perfect treat for breakfast, brunch, or an afternoon cup of coffee.
Prep Time 15 minutes mins
Total Time 55 minutes mins
- For the Coffee Cake
- 2 1/2 cups Bulk Dry Coffee Cake Mix
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter
- For the Streusel Topping
- 1/2 cup Bulk Dry Streusel Mix
- 2 tablespoons melted butter
Preheat the oven to 350°F. Grease or line an 8x8-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the eggs, milk, and melted butter until combined.
Add the Bulk Dry Coffee Cake Mix and stir just until no dry streaks remain. Do not overmix.
Pour the batter into the prepared baking pan and spread it into an even layer.
In a small bowl, combine the Bulk Dry Streusel Mix and melted butter until crumbly.
Evenly sprinkle the streusel mixture over the top of the batter.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the coffee cake to cool in the pan for 10 to 15 minutes before slicing and serving.
Do not overmix the batter to ensure a soft, tender cake.
For larger streusel crumbles, gently squeeze the topping together with your fingertips before sprinkling it over the batter.
Allow the coffee cake to cool slightly before slicing to help it hold its shape.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Warm individual slices in the microwave for 10 to 15 seconds before serving.