3 years ago
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Coffee Cup Coffee Cake
Yield: 1 serving 3 tablespoons dark brown sugar, divided 2 tablespoons all-purpose flour 2 tablespoons butter, softened, divided 1 pinch plus 1/4 teaspoon ground cinnamon, divided 1 pinch salt, optional 1/2 egg (from 1 egg lightly beaten and divided) 2 tablespoons sour cream 1 teaspoon maple syrup Vanilla extract (a few drops) 1/4 cup self-rising flour 1 teaspoon apricot or other preserves 1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form. 2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth. 3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping. 4. Microwave on high until done, about 1 minute 15 seconds.
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