Sunday, January 8, 2012

Coffee Cake in a Mug

After Christmas, I developed an obsession with precisely four things, and, unsurprisingly, all are somehow connected with food:
1.  making chocolate chip cookie dough mug cake
2.  Pinterest
3.  my new mini crock-pot
4.  my new ice cream maker!


While item number three may some time be featured on the blog in the near future and item number four has nothing to do with this blog at all, the recent lack of blog entries, however, has been mostly caused by item number one.  You see, ever since I found the recipe for nutella mug cake back in September, I have wanted to make another mug cake, and I have therefore naturally been scouring the internet for another really good recipe.  You may well imagine that I was so excited when I found an article that linked to ten mug cake recipes!

Of course, some of the recipes were either not appealing or were very similar to the nutella mug cake recipe, but, as you can infer from my little Christmas-obsession-list, I was taken with the idea of chocolate chip cookie dough mug cake.



One morning after Christmas, I just could not wait any longer, and Mia and I took pictures and made notes and got all ready to blog about and eat chocolate chip cookie dough mug cake.  It turned out beautifully, too, and Mia even talked me into making some whipped cream to put on top.  Then, we had a bite.  And it tasted like egg.  Well, neither Mia nor I could justify sending somebody off to make something that neither of us liked, so we tried again.

By that, I mean that I tried again the next day by myself because Mia had given up on me after our first failure.  To make a long story short, though, I have made the chocolate chip cookie dough mug cake several times since then, and it has usually involved some sort of weird bubbling and (on one occasion only) a concoction that was a semi-burnt mess and made a weird popping sound when you tried to eat it.


Aside from that aside (in other words, back to the main reason for this post), I now come to item number two:  Pinterest.  I found this recipe for Coffee Cake in Under 5 Minutes on Pinterest, and I decided to try it, even though I am not a fan of coffee cake, because I was tired of failed recipes.  To my surprise (but not to your surprise since you already read the title of the post and know that I do not blog things I do not like), in spite of the fact that I do not like coffee cake that much, this was delicious!  The cake was very moist, and the crumble topping (like anything involving butter and sugar) was my favorite part (good thing it has a large  topping-to-cake ratio).  I made mine with sour cream, but you could also substitute in plain yogurt or plain Greek yogurt if that is what you have.  I also saved the rest of my egg to make a fried goat cheese salad tomorrow.  So, here is the recipe for coffee cake in a mug; I hope you enjoy it (and don't worry, I still have a few ideas for how to perfect chocolate chip cookie dough mug cake that I will work on...)!

Ingredients

for the cake itself
1 tablespoon butter, softened
2 tablespoons sugar
1 tablespoon of a beaten egg (you can save the rest for scrambling or fried goat cheese...or something)
2 tablespoons sour cream  (you can sub in plain yogurt or plain Greek yogurt if you have that on hand)
½ cup flour
⅛ teaspoon baking powder

for the crumble topping
1 tablespoon butter, softened
2 tablespoons flour
1 tablespoon brown sugar
1 teaspoon cinnamon



Instructions
  1. In a regular sized mug, soften one tablespoon of butter (should take under 10 seconds to soften in the microwave).
  2. Cream the butter with the 2 tablespoons of sugar.
  3. In a small ramekin or bowl, beat one egg.  Combine one tablespoon of the beaten egg with your butter-sugar mixture.
  4. After mixing the egg in, mix in two tablespoons of sour cream.
  5. Now, add your flour and baking powder, and stir to combine.
  6. To make the crumble topping,  use a separate bowl or ramekin and a fork or your fingers to combine one tablespoon of softened butter with 2 tablespoons flour, 1 tablespoon brown sugar, and 1 teaspoon cinnamon.
  7. Layer the crumble topping over the cake mixture that is already in the mug.
  8. Microwave for 1 minute.  Check to see if your cake is done.  If it is not done, microwave it again in ten-second intervals until it is done.  Mine took one minute, twenty seconds, as it did for that of the original recipe poster.
  9. Let the cake cool for a minute or two, and then enjoy with a cup of coffee or glass of milk!

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