Coffee Cake Mug Cake seems like a title with a typo but I didn’t know how else to name it, since I wanted to be clear this is meant to be a coffee cake rather than a coffee flavored cake.

Someone suggested I try making a coffee cake. I was pretty hesitant because the texture isn’t the same as other cakes. It’s more dense with a harder crumb. Also I didn’t know how the streusel would cook in the microwave. Turns out the streusel was the easy part.

The streusel. Oh the streusel. It was so good. Microwaving it didn’t hurt it at all. I could just eat streusel all day.

I added some sour cream to the batter to give the cake the tang that is present in a coffee cake. I don’t think the texture is spot on. It’s something I’ll have to work on. It’s not a bad texture, it’s just not as coarse and dense as a coffee cake. I’ll have to fiddle around with it some more.

If you love mug cakes, you can check out my other mug cakes here.

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Coffee Cake Mug Cake

Yield: 1-2

Prep Time: 10 mins

Cook Time: 1.5 mins

Total Time: 11.5 mins

Ingredients:

5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 tablespoons milk
2 tablespoons oil
1 tablespoon sour cream

For streusel:
1 tbsp butter (not melted)
1 1/2 tbsp flour
3 tbsp brown sugar
1/8 tsp cinnamon

Directions:

1. Combine all ingredients except streusel ingredients into oversized mug. Stir with a small whisk or fork until batter is smooth. Make sure your mug is very big or else the streusel will slide right out during cooking. You can divide batter into two mugs, but then I recommend doubling the streusel recipe.
2. Make streusel in small bowl with fork until butter is mixed with the flour and sugar and resembles a coarse topping.
3. Cook in microwave for about 1 1/2 minutes.

   

16 Responses to “Coffee Cake Mug Cake”

  1. Michael — March 13, 2012 at 8:38 am

    You actually do have a typo in the title…..you dropped an ‘e.’

    :)

    Looks delicious.

    • Kirbie replied: — March 13th, 2012 @ 9:46 am

      what the heck. this is what I get for typing posts so late. lol. Thanks for catching that.

  2. Tim — March 13, 2012 at 7:17 pm

    Try substituting 1 tablespoon of angel food cake mix for part of the flour. Might give you the texture you are looking for. :)
    Great post BTW.

    • Kirbie replied: — March 14th, 2012 @ 9:24 am

      Thanks for the suggestion! I’ve never used angel food cake mix but I’ll definitely give it a try.

  3. Erin — March 14, 2012 at 10:31 am

    I’ve got to try one of your mug cake recipes! I made one way back in the day and it didn’t quite work, but I’m ready to give it another shot. I love the idea of having a single serving of cake without all the fuss.

    • Kirbie replied: — March 14th, 2012 @ 1:01 pm

      You know I heard a lot of bad stuff about them before I started making them. I think the first one I made was from a good recipe and so since then I’ve just been having fun. I have tried some bad recipes though.

  4. abbie — April 27, 2012 at 6:26 pm

    I have made this recipe a few times now & it is always a hit! thanks for the post :)

    • Kirbie replied: — April 28th, 2012 @ 5:45 pm

      Aw, thanks for letting me know!. So happy you like it.

  5. Sarah — April 30, 2012 at 6:59 am

    This looks amazing! Anyway I can make it without the sour cream though?

    • Kirbie replied: — April 30th, 2012 @ 8:28 am

      I’m not quite sure. The coffee cakes I’ve made always have sour cream to get that density and tang to it.

  6. emily W. — May 19, 2012 at 3:43 pm

    The proportions between regular cake (such as yellow) and coffee cake are really similar. The difference is in preparation. With coffee cake you mix the fat with the dry ingredients; I find it best to use butter, and it’s easiest to do in the food processor. Then, mix the wet (I used buttermilk and enjoyed the flavor and density) and stir into the dry/butter mixture. Top with the streusel. This recipe takes a little fruit really well, too. Also, I don’t know if it’s just me or the mug I use but I find that I like splitting your recipes into two mugs and cooking for around a minute. Thank you so much for offering all of these up for us! I no longer have to search and test for a good mug cake recipe! :D

    • Kirbie replied: — May 21st, 2012 @ 8:44 am

      I like splitting mine to two also =)

  7. Brianne — October 31, 2012 at 12:11 pm

    First, I didn’t have sour cream on hand, so I emitted it and it tastes great.

    Second,the cake was in the microwave for 15 seconds before I realized I forgot the egg. Oops! I tried to remove as much of the topping as possible then added the egg. Of course the topping has been dipped in the mix so it plopped down into the batter. After microwaving, again!, the topping had mixed and melted into the cake so it came out very strudel like. My heavens! It is tasty! I highly recommend slightly mixing the topping in before cooking!

    • Kirbie replied: — October 31st, 2012 @ 11:41 pm

      I’m so glad it worked despite the little mishaps. And having some of the topping inside does sound good!

  8. Polina — February 9, 2013 at 9:18 am

    When I made it, I found that it was too rubbery to be enjoyed properly. I suggest that you make thwarting proportions smaller and instead of using the whole egg, use just the yolk, the cake will turn out much less rubbery and more crumbly.

    • Kirbie replied: — February 9th, 2013 @ 10:23 pm

      I’ll try just the egg yolk next time.

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