60-Second Crumb Coffee Cake...in a Mug

By Brooke Viggiano Wed., Jan. 16 2013 at 7:00 AM

Categories: How To, Recipes, Sweets

It's fair to say I've become obsessed with microwavable desserts in a mug. I've made some fudgey 60-Second Brownies, a gooey Deep Dish Chocolate Chip Cookie and now a Crumb-Topped Mug Coffee Cake.

This simple and moist yellow cake is topped with a nutty brown sugar streusel. It's fast, easy and pretty damn good. Plus, since it's called coffee cake, you can eat it for breakfast and not feel bad about yourself.

Here's how to make it:

Ingredients yields 1 mug cake (big enough for 2)
For the cake:

1 tbsp butter

2 tbsp sugar

1/4 tsp vanilla extract

1 egg white or 1/2 whole egg, lightly beaten

2 tbsp plain or vanilla yogurt (can subs. buttermilk, applesauce, or sour cream)

1/4 cup flour

1/8 tsp baking powder

Pinch cinnamon + salt

For the streusel topping:

1 1/2 tbsp flour

1 1/2 tbsp brown sugar

1 tsp cinnamon

1 tbsp cold butter, cubed

1/2 tbsp chopped walnuts or pecans, optional

Directions

In a large mug, soften butter in the microwave for about ten to 15 seconds.

Stir in sugar, vanilla and egg, beating until light and fluffy. Mix in yogurt (or a substitute to keep the cake moist).

Sprinkle in flour, baking powder, cinnamon and salt and stir until well combined.

In a separate bowl, make the streusel by combining the flour, brown sugar and cinnamon. Add in cubed butter and gently smash with fork to create a crumbly topping. Add chopped nuts if desired.

Sprinkle topping over the cake batter and microwave for 60 seconds. Cook in ten-second intervals as needed until cake is fluffed and just cooked through.

Let sit for a minute before enjoying the shit out of it with a nice hot cup of joe.

It's too easy not to do. Trust me, you won't regret it.

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