Copycat Entenmann's Single Serve Crumb Coffee Cakes
  • ⅓ cup + 1 tablespoon all-purpose flour (sometimes I need a little more)
  • 2½ tablespoons granulated sugar
  • 2½ tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • 2½ tablespoons butter, melted (I used salted)
  • -CAKE-
  • 2 tablespoons butter, softened (I used salted)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  1. Make the topping first. In a small mixing bowl mix flour, sugar, brown sugar, & cinnamon together. Add melted butter & mix until dry crumb mixture forms. If it's not very crumbly add in a little extra flour.
  2. Preheat oven to 350 F. degrees. Grease 1 muffin top pan.
  3. Make the cake batter: In a mixing bowl stir butter & sugar together. Add in egg. Mix sour cream & vanilla in. In another bowl sift flour, baking powder, & baking soda together.
  4. Add flour mixture to the sour cream/liquid mixture & mix until smooth.
  5. Spoon into prepared muffin top pans, I used a spatula to spread it evenly.
  6. Take the crumb topping and crumble between your fingers onto the top of each mini cake.
  7. Bake for 14-16 minutes or until tops are starting to turn a slight golden brown.