Pumpkin Coffee Cake For One
This single serve pumpkin coffee cake is soft and moist with a crisp streusel topping. It's a from-scratch pumpkin cake for one, baked in a ramekin and ready to eat warm.
Servings: 1 serving
Equipment
Ingredients
For the cake
- ⅓ cup, plus 2 tablespoons all purpose flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground cloves
- 2 tablespoons canned pumpkin purée (do not use pumpkin pie filling)
- 1 ½ tablespoons salted butter - melted
- 1 large egg yolk
- ¼ cup milk
For the streusel topping
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon salted butter - softened to room temperature
Instructions
Make the cake
- Preheat the oven to 375°F (190°C). Butter a 10-ounce ramekin and set it aside.
- In a medium bowl, whisk together the ⅓ cup plus 2 tablespoons flour, sugar, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin, 1½ tablespoons melted butter, egg yolk, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
- Spoon the batter into the buttered ramekin and smooth the top.
Make the streusel topping
- In a small bowl, stir together the 2 tablespoons flour, brown sugar, sugar, and ¼ teaspoon cinnamon.
- Add the 1 tablespoon softened butter and work it in with a fork until the mixture forms crumbs, then scatter them evenly over the batter.
To bake
- Set the ramekin on a baking sheet and bake for 35 to 40 minutes, until the top is set and a toothpick inserted in the center comes out clean.
- Cool the ramekin on a wire rack for 10 minutes. Serve warm from the ramekin, or run a knife around the edge and lift the cake out.
Notes
Use the right ramekin. A 10-ounce ramekin, about 4 inches wide and 1¾ inches tall, holds this batter with room for the streusel. A wider dish bakes faster and a smaller one slower.
Don't overmix the batter. Stir just until the dry flour disappears. Mixing past that point develops gluten and bakes up a dense, heavy cake instead of a tender one.
Measure the flour correctly. Spoon it into your measuring cup and level it off with a knife. In a cake this small, a scooped, packed cup adds enough extra flour to dry it out.
Keep the streusel butter firm, not melted. Soften it just enough to press into crumbles. If it's fully melted, the topping soaks into the batter instead of baking into a crumbly layer.
If doubling this recipe, use either two 10-ounce ramekins or one 5x5-inch baking dish.
Nutrition
Serving: 1serving | Calories: 776kcal | Carbohydrates: 111g | Protein: 11g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1062mg | Potassium: 286mg | Fiber: 2g | Sugar: 66g | Vitamin A: 5928IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 4mg
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