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Mini Coffee Cakes

Breakfast Mini Coffee Cakes #GayleaMom #Giveaways

Paula Schuck
Scrumptious Mini Coffee Cakes make holiday breakfast or snack time memorable
4.72 from 7 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Breakfast and Snack
Cuisine Baked Goods
Servings 1 dozen


  • 1 cup Gay Lea Sour Cream
  • 1/ 2 cup unsalted Gay Lea Butter
  • 1 tsp Cinnamon
  • 1 tbsp Vanilla
  • 2 cups of all purpose flour
  • 2 Eggs
  • 1 cup Sugar
  • 1/2 tsp of baking soda
  • 1 teaspoon baking powder and one teaspoon salt.


  • Use a regular size muffin tin. Spray with no stick spray.
  • Heat oven to 325.
  • Combine butter and sugar and blend in the blender. Add the eggs, vanilla and sour cream and continue blending. (I have a hand blender so this took a long time. I blended the ingredients on high for a good five minutes.) If you have a good stand mixer this will take less time.
  • In a separate bowl add flour, baking powder, salt and baking soda and stir the flour mixture then fold it into the wet ingredients until it's well blended.
  • Spoon into each slot of the muffin tin but only until half full.
  • Mix melted butter, another half cup of sugar and cinnamon together to form a drizzle.
  • Add that to each mini cake in progress. Hold some back to end.
  • Scoop the rest of the coffee cake into each muffin slot.
  • Add to the top of each cake the remaining sugary drizzle.
  • Bake for 35 to 40 minutes maximum. I kept close eye on mine because every oven is different.If you opt for a different sized container you will need to adjust baking time.
  • Enjoy! This makes 12 mini cakes. These would be fantastic in a tiny loaf pan too.
Tried this recipe?Let us know how it was!