Coffee Cake Mug Cake
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.
Coffee Cake Mug Cake
Ingredients
- 5 1/2 tbsp all-purpose flour
- 4 tbsp sugar
- 1/8 tsp baking powder
- 1 egg
- 3 tbsp milk
- 2 tbsp oil
- 1 tbsp sour cream
For Streusel
- 1 tbsp unsalted butter, not melted
- 1 1/2 tbsp flour
- 3 tbsp brown sugar
- 1/8 tsp cinnamon
Instructions
- Combine all ingredients except streusel ingredients into an 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.
- Make streusel in small bowl with fork until butter is mixed with the flour and sugar and resembles a coarse topping.
- Cook in microwave for about 1 1/2 minutes.
It looks really delicious! I want to try this recipe, but I don’t have a microwave. Did anybody ever try to make it in oven?
I think this one works in the oven, but takes longer. I’ve never tried, but I’ve had other readers who have had success.
I thought this would be a an excellent treat for my girlfriend since she was coming over after homecoming but I was WRONG. It all went wrong so so wrong! First off it doesn’t even look like in the picture and the streusel sank to the bottom and turned into syrup!! The cake came out yellow not golden brown like in the picture!! I was devastated!! I just wanted to make something nice for my girlfriend since she loves coffee. Can someone tell me what I did wrong because I followed all the instructions carefully. I give it a 2/5 stars since it wasnt all that bad in taste D;<
It sounds like the streusel is where you are having problems. You need to make sure that the butter, sugars and flour are completely mixed together, so it’s like a course crumbs. if they aren’t all together, then they will melt separately and won’t be like a streusel. and make sure the butter is solid and not melted.
Didn’t quite work for me – I wasn’t sure of when to put on the streusel, and when I put it on uncooked batter, it sank :c Do you think cooking the batter a little first would make some harm? The favour hasn’t change, it was really really good, but the streusel was all soft and wet /inside/ of the cake, which kinda took all of it’s charm.
hmmm, I put the streusel on the uncooked batter and didn’t have any issues of it sinking. i guess you can try adding it after.
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.
I’ll try just the egg yolk next time.
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!
I’m so glad it worked despite the little mishaps. And having some of the topping inside does sound good!
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! 😀
I like splitting mine to two also =)
This looks amazing! Anyway I can make it without the sour cream though?
I’m not quite sure. The coffee cakes I’ve made always have sour cream to get that density and tang to it.
I have made this recipe a few times now & it is always a hit! thanks for the post 🙂
Aw, thanks for letting me know!. So happy you like it.
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.
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.
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.
Thanks for the suggestion! I’ve never used angel food cake mix but I’ll definitely give it a try.
You actually do have a typo in the title…..you dropped an ‘e.’
🙂
Looks delicious.
what the heck. this is what I get for typing posts so late. lol. Thanks for catching that.