I have made this little cake and it’s perfectly sized for a couple of days for me. This recipe has been posted around the internet for years without giving credit to the original author so I thought I’d set the record straight. I recognized it when I was going through some old cookbooks recently. Note that some other sizes of pans will work for this, too. If you don’t mind just dumping the cake out of a non-stick pan, you can skip the wax-paper sling. Cinnamon Coffee Cake for Two Source: Cookery for 1 or 2 by Barbara Swain, 1978 Serves: 3-4 Cake:1 egg 1 tbsp. oil 1/4 c milk 1/2 tsp vanilla extract 1/4 c sugar 3/4 c buttermilk biscuit mix Cooking spray Topping 1 tsp. sugar 1/4 tsp. cinnamon 2-3 tbsp. coarsely chopped walnuts or pecans Honey Glaze 1/4 c powdered sugar 1 tsp honey 1/2 to 1 tsp water or milk Preheat oven to 350F (175C). Grease and line a 9” x 5” loaf pan* with wax paper, making a sling. Prepare cinnamon-sugar topping by combining ingredients in a custard cup and mixing well. Beat egg in a medium bowl. Beat in oil. Blend in milk, vanilla, and sugar. Stir in buttermilk biscuit mix to moisten. Beat vigorously about 1 – 1 1/2 minutes until smooth. Pour batter into prepared pan and sprinkle topping evenly over surface. Bake about 20 minutes until cake springs back when lightly touched. Cool in pan on rack 5-10 minutes. Remove from pan by lifting ends of wax paper liner. Prepare honey glaze by blending powdered sugar, honey, and 1/2 tsp. water or milk in a small bowl. Mix until smooth and syrupy. Increase water or milk as desired for better consistency. Drizzle glaze over top of cake. Serve warm. *Note: Others who have made this recipe have also successfully used either an 8 1/2” x 4 1/2” loaf pan or a 6" round.
© RDA Enthusiast Brands, LLC 2016