1-Minute Coffee Cake In A Mug
You know those crisp, cool mornings where you're like "Oh man, this smoothie is just killing it this morning." Yeah, me either. I mean let's be real. No one wakes up on a 30 degree day and happily chugs down their ice-cold smoothie and thinks to themselves "Who needs a soft, buttery, warm, delicious baked good when you've got a smoothie?". Don't get me wrong, I love my smoothies, but living in a place where Fall and Winter exists, drinking a cold drink first thing in the morning isn't always easy to do. Sometimes I just want all of the muffin/scone/biscuit/cinnamon roll/coffee cake treats I can possibly have as soon as the seasons change. By sometimes, I of course mean all the time, so to prevent over-indulging, I try not to keep baked goods around the house during the week. But when you need a baked good, you NEED a baked good (I know you know what I'm talking about). This little coffee cake was born in one such time of need. It was an early morning, I had lots of work to do and no time to bake, but I just had to have something to go with my cup of coffee. Hello coffee cake in a mug! But wait, there's more. As in crunchy topping more (you know there couldn't be coffee cake without some buttery topping on there). Annnnnd, there's also a pumpkin version (because obviously everything needs pumpkin for fall). I don't know whether it's totally genius that I discovered this (Because, hello! Coffee cake whenever I want it!) or totally bad that I figured this recipe out (because coffee cake whenever I want it isn't so good for my waistline). Either way, I know you're going to thank me for making your weekdays taste a little better....
P.S. If you like this recipe, you'll also love my 5-minute berry cobbler in a mug!
1-MINUTE COFFEE CAKE IN A MUG
yields 1
INGREDIENTS
CAKE
- 2 tablespoons of sugar (I like to use brown, I have also tried it with Truvia, which works well)
- 1 tablespoon of butter
- 2 tablespoons of Greek yogurt
- Dash of vanilla
- 1/4 teaspoon of cinnamon
- Dash of nutmeg
- 1/4 cup all-purpose flour
- 1/8 teaspoon of baking powder
- Pinch of salt
TOPPING
- 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
- 2 tablespoons of flour
- 1 tablespoons of brown sugar
- 1/4 teaspoon of cinnamon
- Dash of nutmeg
INSTRUCTIONS
Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.
NOTES
If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Truvia, I used 3 teaspoons in place of the 2 tablespoons of sugar).
