Single-Serving Coffee[cup]cake

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Lauren Zembron
Lauren Zembron
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

I wish I could claim ownership of this ingenious idea, but – alas – the credit goes to Jaime of Prudent Baby. Her Cup of Coffee Cake caught my attention a few months back, and I finally got around to making my own version.

I used my usual substitutions (applesauce for butter, whole wheat pastry flour for all-purpose, etc.) and was very pleased with the resulting coffee[cup]cake.

Here’s what you do (scroll down for full recipe):

Single-Serving Coffee[cup]cake

1. Grab an oven-safe coffee cup and stir together some applesauce and a bit of unrefined sugar in the bottom.

Single-Serving Coffee[cup]cake

2. Whisk in an egg white, some yogurt, vanilla extract, whole wheat pasty flour, and baking powder.

Single-Serving Coffee[cup]cake

3. Top coffee cake batter with a crumbly mixture of whole wheat pastry flour, canola oil, brown sugar, and cinnamon.

Single-Serving Coffee[cup]cake

4. Bake until puffed and cooked through.

5. Dig in!

Soft vanilla cake topped with a cinnamony crumble portioned out into a single serving… so you can have coffee cake whenever you want!

Single-Serving Coffee[cup]cake

Single-Serving Coffee[cup]cake

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 15 minutes

Keywords: bake breakfast bread

Ingredients (1 serving)


  • 1 Tbsp unsweetened applesauce
  • 1/2 Tbsp unrefined cane sugar (or 1 Tbsp for a sweeter cake)
  • 1 egg white
  • 2 Tbsp plain 2% Greek yogurt
  • 1/8 tsp pure vanilla extract
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp baking powder

Crumble Topping:

  • 1 1/4 tsp canola oil
  • 1 Tbsp whole wheat pastry flour
  • 1 tsp brown sugar
  • 1/4 tsp ground cinnamon


Preheat oven to 350°F. Lightly grease an oven-safe 6 oz coffee cup.

In the bottom of the cup, stir together the applesauce and sugar until well-combined. Using a fork, whisk in the egg white. Whisk in the yogurt and vanilla extract. Stir in the 1/4 cup flour and baking powder just until combined. Don’t overmix.

In a small bowl or ramekin, stir together the oil, 1 Tbsp flour, brown sugar, and cinnamon until crumbly. Sprinkle evenly over the batter in the cup.

Place filled cup in the oven and bake for about 15 minutes, or until a toothpick inserted into the center comes out mostly clean.

Carefully remove coffee[cup]cake from the oven and let cool for a couple of minutes before devouring.

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