Microwave Snacks In A Mug (6 of 18): Coffee Cake

Serving: 1

Ingredients:

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, then 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 of brown sugar, all-purpose flour, 1 tablespoon butter, and 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 cup until creamy; add egg, sour cream, maple 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 12oz 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.

*Image and recipe from stltoday.com