A Cup of Coffee Cake (in Under Five Minutes)


I don’t love chocolate. BLASPHEMY I KNOW! It just doesn’t do it for me, what can I say? I do, however, love me some cinammon. And some crumbles. And some crumb-topping, if you will. Can I get a what what? Is anyone with me?

But okay, I don’t always feel like making a giant coffee cake and eating it for three days straight until it’s gone. No, wait, that’s a lie. I do want to do that, but it’s really for the best if I can just make a single-serve coffee cake. Reduces temptation, right?

So I messed around with ingredients, a measuring spoon, and a microwave, to see if I could create a crumbly, cinnamony coffee cake in a cup that could be made in a microwave in about five minutes at 11 p.m. while i watched The Notebook for the 5,000th time (hey girl, don’t even try to pretend you don’t love Ryan Gosling, I won’t hear it). I think I’ve come up with a decent substitute for coffee cake, considering the small amount of time and effort that goes into it. Give it a try and tell me if you disagree.  But again, don’t try to disagree with me about Ryan Gosling.

Get my five minute cup-of-coffee-cake recipe after the jump…

While you’re at your microwave, head on over to Jaime’s Lazy Late Night Cooking Corner on our YouTube channel for more microwave treats like, Single Serve Cinnamon Roll, Rice Krispy Treat, Blueberry Cobbler, and Strawberry Shortcake for Two.


How to Make Five Minute Microwave Coffee Cake in a Coffee Cup

Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It matters not.

Add a tablespoon of butter.

Soften it in the microwave for 10-15 seconds. Don’t melt, just soften.

Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds.

Now you can add some egg. you don’t have to, but without egg it’s more crumbly and less cake-y. You can do a whole egg, but I like to break the egg into a ramekin and stir it up, then split it between two cups of coffee cake, or just use half for one coffee cake. But really, play it by ear. Try it out and see what tastes best to you.

Then stir in 2 tablespoons of sour cream and a few drops of vanilla. We’re talking droplets here, don’t add too much.

Stir in 1/4 cup of flour and 1/8 teaspoon baking powder.

If you want some crumb topping (you know you do), in a separate ramekin or bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon.

Smoosh it together with your fingers for a few.

Now back to your cup. Your ingredients are all mixed up, so…

Add the crumb topping mixture to the cup…

Then microwave it. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave, a minute 20 seconds does it perfectly.

It will be REALLY HOT when you take it out of the microwave.

Let it cool down for a few seconds, then dig in.

This is basically a start for a quick microwave coffee cake in a cup recipe, you can adjust to your own tastes and liking, since this is a serving for one after all. I like it just like this, but my husband doesn’t mind it without the egg. You may want more of this or less of that to suit your tastes. I look forward to hearing any adjustments you make and finding out if cake in a cup seems worth it to you. Ok, now i’m hungry, off to find my measuring spoon and a clean cup.

Now, if you don’t have the ingredients or want to try something even faster, check out our 2-Minute French Toast in a Cup or our Single Microwave Chocolate Chip Cookie and get your munchie on.

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444 Comments

Dianne

Am i missing something here? Where is the coffee in the so called coffee cake in a cup? x

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Monica

Used 1/2 and egg and followed directions perfectly. The end result was a cup of gummy consistency mess.

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brianna

This was good at the top, but when I got to the bottom and it was just the plain cake it did not taste good, very odd tasting. So if I do this again I will probably blend in the topping with the batter and maybe do applesauce instead of the sour cream

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Karen Goodman

I made this recipe for dessert tonight…and it is as easy as promised, though as a first time maker of this recipe, it took a few minutes more than 5 to do the whole thing (but not much more). I followed the recipe exactly while guessing on measuring, and used almost an entire egg. I did have a medium size mug and it expanded so much while cooking that half of the topping spilled out onto the plate. It was seriously sticking out the top almost as tall as the mug, but then immediately deflated as soon as the microwave stopped. I cooked it for 1 min 10 seconds and the flavor was very good…though the texture reminded me of a sponge cake (not my favorite type of cake). Maybe I cooked it too long…or should have used a small bowl since I don’t have massive mugs. Regardless, I loved being able to make a single serving dessert like this. Thanks for sharing!

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lauren

how do you make it fluffier and not so dense? I added about 3/4 of an egg. should I have put less egg in or could it be because my butter and sugar was to liquidy.

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Swimdev

Good quick easy coffee cake for one! The first time I made it I used salted sweet cream butter – the second was unsalted. Better with a pinch of salt for sure – makes for more complex flavor!

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