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Recipe and pictures updated 9/21/15.
Like, seriously guys…on a scale of 1-10, how cute would you rate this thing?
And it’s all for you!
(Click here for a larger-scale recipe that makes 4 servings.)
This single-serve, streusel-topped beauty makes a great breakfast, dessert, or snack. It’s very filling. This baby has a crunchy oat topping (don’t worry, Trim Healthy Mamas-it stays well within S carb boundaries) that I love.
I’ve tweaked the original recipe and now use my Baking Mix to make this cake. The Baking Mix makes it so nice and fluffy! You can click here for other recipes using my Baking Mix.
I like to eat this coffee cake as is, but you could always top it with some sugar-free maple-flavored syrup, douse it in unsweetened almond milk, or even pour coffee all over it! It is coffee cake after all. You should be seeing a larger version of this recipe in the next month or two, depending how distracted I get.
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 3 T water
- 2 T sour cream or Greek yogurt
- ½ tsp. vanilla extract
- 4 T Briana's Baking Mix (4-5 T of THM Baking Blend would work as well, but is not nut free)
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 3 doonks THM Pure Stevia Extract Powder (to taste)
- Dash salt
- 2 T old-fashioned oats (use gluten free oats if necessary)
- 1 T butter, softened
- 1 packet (3/4 tsp.) Truvia or half that of THM Super Sweet Blend
- Cinnamon to taste
- Mix together the coffee cake ingredients and pour into a greased or foil-lined mini loaf pan. Combine the streusel ingredients and sprinkle on top. Bake at 350 degrees F for 25 minutes. Yields 1 serving.
Briana’s Baking Mix recipe
Suggested Products:
- THM Pure Stevia Extract Powder, Super Sweet Blend, and Baking Blend can be purchased in the Trim Healthy Mama online store.
- Truvia
- Finely Shredded Coconut Flakes
Hi, if I made it in two ceramic ramekins, how long do you think I should bake it for? Thanks!
Hi Carolyn! I’m really not sure, but I’d just bake at 350* until a toothpick comes out cleanly. 🙂
This was so delicious! What a delight to get such a large serving! I added a splash of caramel flavoring and a smidgen of molasses to the topping to make it taste more “brown-sugary” 🙂 I also made a little bit of cream cheese frosting to drizzle over. YUM!
My family LOVED this cake!! I left off the topping and made a glaze with gentle sweet and almond milk instead. I quadrupled the recipe, which was the perfect amount of batter to bake in an improvised foil-lined toaster oven pan! (I’m not at home right now.) So yummy and moist. Will definitely make this again! Will try the topping at some point.
I made this for breakfast today and it was wonderful. The taste and texture were spot-on–and this was the first thing I’ve baked since starting THM that has actually turned out, so thank you! I added a little protein powder to the streusel to amp it up a bit.
I’m wondering if this could be adapted to a muffin in a mug (microwave-style)? I’ll give it a try and will let you know what I find out.
I have tried it in the microwave, but the texture isn’t nearly as good. 🙂 I’m glad you enjoyed it!
This comment is LONG overdue! This has been a favorite of mine for awhile, and on a snowy day like today it was perfect! I actually tried 1 T oats with 1 T coconut, just out of curiosity, and I really like the combination. I think that combo with be a repeat for me 🙂 Thank you so much for the work you put into all your recipes! You are by far one of my favorite bloggers. And not just because of your recipes, I have enjoyed many of your blog posts 🙂 Have a blessed day Briana and keep up the good work <3
Thank you so much, Tamara! I’m so glad you enjoy this recipe and the other posts on my blog. <3
Yesterday I’ve made your baking blend. Do you think I could sub the Oat fiber and flax with this blend?
I haven’t tested this one with it yet (that’s on my list!), but I would probably use 3 T of Baking Mix and see how it turns out.
I’ve made the recipe (sort of 😉 ) Used 3 Tbsp of your baking mix, ½ tsp pumpkin pie spices instead of cinnamon, 2 Tbsp water, 1 Tbsp sour cream & 1 Tbsp of fresh pumpkin puree. No toppings. When it was ready I added some milk on top. Worked great! Thank you (again) !
Awesome! Thanks for sharing!
Hi Briana, I live in Scotland and sometimes our baking pans are a different size to the US ones, could you let me know the dimensions of the pan that you bake this in? I have a Bible study at my house and a couple of the girls that come have started THM so this looks like a great alternative to other cakes I make to have with our coffee! Also, really love your recipies, you have a great talent 🙂 Thanks for your hard work! Emma x
Hi, Emma! I believe I used a 5-1/2″ x 3″ x 2-1/2″ mini loaf pan (volume would be about 2 cups) for this single-serve recipe.
Thank you! 🙂
I did it in the microwave but I put the oat mixture in for a minute by itself before putting it on top of the cake mixture and microwaving it for two minutes. The oats crunch up perfectly that way. I also substituted coconut flour for the oat fiber (it’s what I had on hand) and added a tbs of all natural applesauce. That probably put me into crossover territory and it came out very yummy! Thanks for all your amazing recipes!
Brianna you are right. I think you out did your self on this one. Oh my goodness. I haven’t even got it cooked and it is tasting yummy on my fingers. Whoa. I sure wish I had the talent some of you have with making up stuff. Oh my this is one of the BEST. I love this. Its a keeper. Thank you for sharing. I have seen your ice creams have not tried scared too. I don’t have an ice cream maker. I don’t really make ice cream. I cant do the cream due to allergy to carragon misspelled but its a preservative would have to use half and half. I might get brave and do it some day. They look yummy. Thanks again so much for sharing you have a real talent. You will make a wonderful wife one day. God Bless.
That seems like a lot of work for just one serving. Could I multiply and cook in a batch to freeze portions? How many times would I multiply and what size baking dish? Thanks!
I’m sure you could multiply the recipe and bake it in a larger pan. However, you’d probably have to adjust some of the liquids. I’m actually hoping to make a larger-sized recipe sometime in the near future, so stay tuned!
briana, have I told you lately how amazing you are?? Making this for breakfast & so super excited about it!!!!
what do you bake it in?
A greased mini loaf pan. 🙂
Another great recipe! I just ordered pay fiber and a friend reminded me of your French toast in a bowl. We both tried it the other day and LOVE it. It is so good. I also had a mock jamocha shake with my lunch. Thank you for taking the time to make and post these recipes!
Thanks, Missy!
Could this be made in a muffin tin if I don’t have a mini loaf pan? About how many muffins would it make?
I don’t see why not. I’m guessing 2-3 muffins.