I don’t love chocolate. BLASPHEMY I KNOW! It just doesn’t do it for me, what can I say? I do, however, love me some cinammon. And some crumbles. And some crumb-topping, if you will. Can I get a what what? Is anyone with me?
But okay, I don’t always feel like making a giant coffee cake and eating it for three days straight until it’s gone. No, wait, that’s a lie. I do want to do that, but it’s really for the best if I can just make a single-serve coffee cake. Reduces temptation, right?
So I messed around with ingredients, a measuring spoon, and a microwave, to see if I could create a crumbly, cinnamony coffee cake in a cup that could be made in a microwave in about five minutes at 11 p.m. while i watched The Notebook for the 5,000th time (hey girl, don’t even try to pretend you don’t love Ryan Gosling, I won’t hear it). I think I’ve come up with a decent substitute for coffee cake, considering the small amount of time and effort that goes into it. Give it a try and tell me if you disagree. Â But again, don’t try to disagree with me about Ryan Gosling.
Get my five minute cup-of-coffee-cake recipe after the jump…
While you’re at your microwave, head on over to Jaime’s Lazy Late Night Cooking Corner on our YouTube channel for more microwave treats like, Single Serve Cinnamon Roll, Rice Krispy Treat, Blueberry Cobbler, and Strawberry Shortcake for Two.
How to Make Five Minute Microwave Coffee Cake in a Coffee Cup
Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It matters not.
Add a tablespoon of butter.
Soften it in the microwave for 10-15 seconds. Don’t melt, just soften.
Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds.
Now you can add some egg. you don’t have to, but without egg it’s more crumbly and less cake-y. You can do a whole egg, but I like to break the egg into a ramekin and stir it up, then split it between two cups of coffee cake, or just use half for one coffee cake. But really, play it by ear. Try it out and see what tastes best to you.
Then stir in 2 tablespoons of sour cream and a few drops of vanilla. We’re talking droplets here, don’t add too much.
If you want some crumb topping (you know you do), in a separate ramekin or bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon.
Smoosh it together with your fingers for a few.
Now back to your cup. Your ingredients are all mixed up, so…
Add the crumb topping mixture to the cup…
Then microwave it. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave, a minute 20 seconds does it perfectly.
It will be REALLY HOT when you take it out of the microwave.
Let it cool down for a few seconds, then dig in.
This is basically a start for a quick microwave coffee cake in a cup recipe, you can adjust to your own tastes and liking, since this is a serving for one after all. I like it just like this, but my husband doesn’t mind it without the egg. You may want more of this or less of that to suit your tastes. I look forward to hearing any adjustments you make and finding out if cake in a cup seems worth it to you. Ok, now i’m hungry, off to find my measuring spoon and a clean cup.
Now, if you don’t have the ingredients or want to try something even faster, check out our 2-Minute French Toast in a Cup or our Single Microwave Chocolate Chip Cookie and get your munchie on.
295 comments
Hello there,
This looked so good I just had to run to the kitchen and make it, well it is lunchtime here in the UK! I added a dollop of yoghurt to eat with it when it was cooked, it's really good, thanks for the great idea.
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this is brilliant! I too prefer cinnamon over chocolate any day. Am going to go make this immediately! (and like the above commenter, I'm located in Asia, so I promise it is an acceptable time of day to eat it. Not that that would stop me.)
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Oh NO, first the chocolate cake in a mug not this, I'm doomed!!!
(but I will be making one later today just because I have to)
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sounds delish, the only thing that would make it better is if Ryan Gosling served to me….. yum =)
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KristenInGermany Reply:
June 21st, 2012 at 2:02 pm
your comment cracked me up!
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Sheryl Reply:
July 10th, 2012 at 7:54 pm
Well I made this today, I too am a anti chocolate person but a CINNAMON LOVER!!!
So, I didn’t have any sour cream or yogurt so I substituted Hazelnut Fat Free Creamer, then I put cinnamon in it as well as a teaspoon of chopped pecans. OMG it was fantastic!!!!!!!!!!!!!!
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Had to run and make this… it's a terrific late breakfast in Tennessee! YUM!!!!
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That's so cute!
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What a cool idea! You always have the most creative ideas posted!
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Love it! We are an all natural family, so I made a few adjustments. Subbed honey for the sugars and used whole wheat flour. The topping isn't as crumbly, but it works for me! Thanks for the yummy idea!
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Michelle Reply:
February 21st, 2013 at 5:04 pm
I’m only shooting in the dark here, but I think you could get a more crumbly tipping with sprinkles of crushed Cinnamon Toast Crunch. Sounds amazing. Definitely a recipe for those rainy days.
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only crazies don't love the notebook and ryan gosling. shh don't tell my husband I said that!
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I am with you on the Ryan Gosling addiction. Watched his latest movie DRIVE last night…although some violence especially towards the end…the soft, loving side of his character towards a single mom only made me love him even more…as @Jen said…SSSHHhhhh don't tell my husband<3
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marysun Reply:
February 19th, 2013 at 10:50 am
hey me too i watched it last night!!!!
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OMG this sounds so good! I am off to the store to grab ingredients to make tonight! YUMMMMO! You are an evil genius!!
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Oh, this is fantastic! Talk about portion control! Thanks SO MUCH for figuring this out and then sharing. Definitely trying this one!
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Love this! Can't wait to try it!
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Will it work without sour cream? What would you sub for sour cream if it must have that?
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JTMmommy Reply:
March 10th, 2012 at 6:46 pm
I’d try subbing plain yogurt for the sour cream
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Lilah Reply:
May 9th, 2012 at 12:12 pm
I used vanilla yogurt instead of sour cream and it was very delish.
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marysun Reply:
February 19th, 2013 at 10:53 am
I actually have pineapple cream cheese that i don’t know what to do with…. I’ll try it here and not add vanilla and cinnamon
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Ohmigod… I'm making this. I may even add some cocoa powder – a-ha!
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This is pure genius!
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My 3 year old daughter and I just stood over the counter fighting over every last bite of this. So good and so easy. May have to try a pumpkin spiced variation for Fall….
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This looks delicious. One question – is it safe to eat an egg that has only been microwaved for one minute?
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Lauren Reply:
March 18th, 2012 at 6:32 pm
Yup! I microwave a single egg for just a minute to make a quick scrambled egg for my son every morning! Its fully cooked through after a minute
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Sounds neat – I don't like chocolate at all, and am not too big on cinnamon, so I'll probably do a plain or berry version. Never heard of Ryan Gosling, but I'm sure it'd be good with a Carey Grant or Don Knotts flick too
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Pati Reply:
May 5th, 2012 at 7:42 pm
Love me some Cary and Don ! Insert big thumbs up here !
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Sandi – When I want an over easy egg, but don't want to do the whole frying pan bit, I just micro it for a minute or so. Two just a bit longer. They come out a bit crispy on the edges, but fully cooked. Yes, it is safe.
Can't wait to try this! (but will be using yogurt as we never have sour cream in the house.)
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Yummy…my husband LOVES coffee cake! I hate making a whole one because we are dieting and I feel like I need to finish off the whole pan…this is perfect!
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pinning
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Just made it (with a few subs: coconut oil instead of butter, whole wheat flour, yogurt instead of sour cream and only 1 tbsp of sugar)It turned out great! YUM. I thought it wasn't going to be very much, but it turned out to be the perfect amount. Thanks!
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aannw Reply:
March 4th, 2012 at 3:41 pm
what type of yogurt did you use??
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ConnieB Reply:
April 18th, 2012 at 7:51 pm
I used greek gods plain yogurt…
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I am so going to try this. I don't like chocolate either. It does make most people gasp when I say that, LOL. Glad to find a quickie dessert fix that isn't chocolate.
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I am a little confused – this coffee cake doesn't have any coffee in, right?! I guess it's a cake-to-have-with-coffee rather than a cake-with-coffee in! Either way it sounds yum, but I shall have it with a cup of tea!
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Leigh Reply:
March 4th, 2012 at 11:55 am
@Mog’s Togs — “coffee cake” never has coffee in it, unless it’s a coffee coffee cake! The term just means a cake to have with coffee, usually in the morning. It’s the equivalent of a tea cake, in a sense.
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This is delicious! I was out of sour cream so I subbed Greek yogurt and it turned out great. Glad I made two because I overcooked the first one slightly. This will be a nice weekend treat!
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YUM to the coffee cake and to Ryan Gosling
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I used pumpkin pie spice instead of cinnamon for the topping. It was really good.
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I agree with you on the cinnamon > chocolate thing. But I used the last of my cinnamon in a mix of pumpkin spice the other night. And I have a thing about "wasting" half an egg. (I know. I'm a depression child in the wrong generation.) So an idea was born. I subbed a scoop of canned pumpkin for the egg. DELISH!!!
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What a delicious idea!! I'm lactose intolerant so I'll sub a little lactose free milk (maybe only 1 tbsp) and let you know how it works!
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I am going to make these for tomorrow tonight for 4
it's family movie night!
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Dude, this is amazing! I like to throw some all spice in the batter, and sub in orange extract for the vanilla extract. Soooooo delicious!
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I am with you on the not loving chocolate thing… so this is perfect!!
Thanks!
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I have tried to make this on my own and it didn't turn out great – I can't wait to try it..but I don't have any sour cream…
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I'm not sure what happened … I tried to make this and it was icky. Kind of a floury tasting dough. The only thing I did differently was use a little pumpkin and no egg. I'd play with the recipe, but I'm not sure where it went wrong …
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gy Reply:
April 23rd, 2012 at 9:20 pm
You did not follow the recipe which said use egg..that is what’s wrong..lol
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I agree with Theresa YOU ARE AN EVIL GENIUS!!! LOL
Plan on trying this tomorrow!!!! Thanks for sharing!!!
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My boyfriend made this the other night. It was awesome and will be made over and over again. Thank you. =)
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oh, and I forgot to mention. We didn't have any sour cream, so he just used regular cream. It was still yummy, but I think will be even yummier with sour cream, because, of course, sour cream makes everything better. Next time. =)
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Looks interesting… I'll have to give it a try. Was it really mushy?
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Yep! Did it just now and it's awe-some!! I am already dreaming up alterations… adding cinnamon to "batter", raisins, mmmm..
It's in a mug, it's ok to do it twice in one morning right?
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Hi, I Loved this recipe and i LOVE crumb cake, but my fiancé doesn´t like crumb cake, he does like chocolate, do you think if I remove the vanilla part and add like a tablespoon and a half of hershey´s powder into the mix (and of course the crumb part) will work?.
I did your recipe in a girls day i had
and my friends loved it.. they said cuddos
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Keep the vanilla in but replacing the cinnamon with chocolate powder might work. Vanilla will really compliment chocolate well (the fancy hot chocolate recipe on the side of the hershey's powder container calls for vanilla). I'd also add the chocolate in right after the butter and stir stir stir. Tell us how it goes!
I'm going to give this recipe a try right now! I don't have any sour cream or yogurt, I'll just have to give it a try with half and half and reduce the amount a bit. Toodles!
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ClaraM Reply:
July 22nd, 2012 at 4:23 am
i didnt have any sour cream or yougurt, so i used mexican crema. it was stilll really good.
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I made this recipe with half and half instead of sour cream and I tried it first with whole grain spelt flour, then with brown rice flour. Both were excellent, though the brown rice flour batch was lighter and fluffier. I'm sure it would have been more moist with sour cream, but it was great with half and half. I also put about 1/3 of the teaspoon of cinnamon in the cake batter instead of all of it in the crumbs. This recipe is a definite keep!
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DavetteB Reply:
April 9th, 2012 at 1:05 am
Thanks for sharing your variation – spelt is one of my favorites
)
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Pure expletive genius.
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Delicious! I used Greek yogurt instead of sour cream.
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I just made it and it was so delicious! Way better than other mug cakes I've tried. Thank you!
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subbed cream cheese for sour cream. divine.
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Really good! I made two (used the whole egg *smile*). One was strictly by the recipe, and the other I subbed turbinado sugar for the white one, and plain Greek yogurt for the sour cream. Since I'm really Southern, I added chopped pecans (yes, PEEcans) to the crumb topping, and honestly think the yogurt gave a slight tang to it that I liked better, but either way is awesome! A definite for the next grandkids visit. Gotta pin this one!
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I'm a chocolate fanatic, but I also love cinnamon. I'm an equal opportunity dessert eater, so I can't wait to give this a try! I need portion control! Some great suggestions in the comments!
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ummmm….freakin GENIUS!!!!
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Awesome idea! Love the simplicity of the recipe.
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Just made your cake. Used raw sugar (because I ran out of the other) and yoghurt with a passionfruit swirl (because that was the mist sour cream-esque thing I had). And let me just say – YUMMO. Thank-you SOOOO much and thanks to all the others who commented, your suggestions gave me the confidence to deviate from the recipe. Mmmmm.
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This is soooo good! I added cinnamon to the batter, because I LOVE cinnamon. I think I may layer the batter an crumb topping (batter, topping, batter, topping) next time. This definitely satisfies my sweet craving so I don't over do it!
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Just tried it! I used plain Greek yogurt, and I used egg beaters instead of a whole egg (made it easier to divide). The first one was good, but I made hubby's by lightly stirring the crumb topping into the batter and I added a bit of cinnamon to his batter. I think it was better.
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I LIKE Chocolate, but I LOOOOOOVE Cinnamon
(Chocolate Cinnamon Bread ala that expensive mermaid coffee place is my specialty!) I may just have to try this tonight, but I'll have to experiment as I have no creamy type item to use….just milk….which may work, we shall see!
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This recipe is evil, I'm so mad at you… off to make it right now!!! And I'm pinning it so I can make it again.
Anna
http://www.askannamoseley.com
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so smart
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My daughter and I made some for the family this morning. We all loved it! I put cocoa instead of cinnamon in for one son who is not a cinnamon lover. For mine I put pumpkin in for the sour cream and added oats to my topping. Yummy!
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Thanks for the recipe. I didn't have sour cream and we are an egg free family because of a severe allergy, so I used 3 tablespoons of pumpkin. Next time I might try 2 tablespoons pumpkin and 1 tablespoon yogurt. Really fun to experiment with a recipe.
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This is amazing…cookbook next?
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I tried this…well…it was rubbery, and I think if I make it again, I will omit the egg. I had it in the microwave for 1 minute, 10 secs. My husband did not eat his. Good idea though.
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Annmarie Reply:
February 9th, 2012 at 6:34 am
mine was rubbery too. didn’t rise and get fluffy like the picture. i used 1/2 an egg, maybe no egg next time?
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Kristi Reply:
February 28th, 2012 at 7:10 am
I have made this twice and both times it turned out rubbery. The 2nd time it wasn’t quite as bad, but still not cakey like the photo shows. I have no idea what I am doing wrong. I love this idea, but unless someone has some idea of how to make it turn it out better I doubt I will be making this again. (The first time I used a whole egg and the 2nd time I used some of the egg. I baked it a bit longer the 2nd time too.) And both times it ran over the top of the mug and down the side (and it was a fairly deep mug.)! What a mess!
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Kelsey Reply:
March 4th, 2012 at 2:39 pm
Yeah mine was really rubbery also bummer…I used a 1/2 and egg.
MB Reply:
March 8th, 2012 at 7:00 pm
Mine was also rubbery when I used a whole egg. I made it again and completely omitted the egg and it was a lot better. Not quite as crumby as I would have preferred but definitely an improvement. I actually was able to finish this one!
Allie Reply:
May 17th, 2012 at 5:35 pm
If it was rubbery, you most likely stirred it up too much. Usually for Caley things, you only want to stir until “just combined”. Something about activating the gluten in the flour…. Idk. I just know I messed up a cake one time cuz I stirred it too much. It came out thick and rubbery.
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Currently eating this ! Yummy !!
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I have been making this for months, and just want to say thanks!! I love it just how you have posted it!
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I just made this with some friends on whim, and it turned out very well! We didn’t have any sour cream (remember, it was unplanned, right?) so we substituted the sour cream for cream cheese and a little water. It turned out good. Love it. I am full after that little cup full too!
Thanks for all your efforts in making up this recipe. Haha.
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I had to run downstairs to try it immediately and….THANK YOU!!!!!….It was sooooooo good. Now I am going to try it again (and again, and again) with cream cheese and strawberries. You woke me up this morning
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But where is the coffee?
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gy Reply:
April 23rd, 2012 at 9:41 pm
Make some ..it is made to go with coffee..thus..
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This sounds amazing! I wonder if anyone has tried it in the oven? My microwave broke recently and I find I don’t miss it too much, except for now.. Since I came across this wonderful recipe. Bake at 350 for 5 minutes? Anyone have info?
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Masha Reply:
January 17th, 2013 at 9:32 pm
I think you’d have to bake it for much longer than that. I’m not sure of the exact numbers but for example, to cook a potato or sweet potato, you need to bake it 40 minutes or microwave it for 5 minutes. So maybe it’d be the same conversion here: baking for 40 minutes?
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Need to buy most of the ingredients needed so pinning to save the recipe. Can’t wait to try it.
I too am not a big chocolate fan.
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Mine was a tiny bit rubbery but still delicious…I substituted plain greek yogurt for the sour cream!! Such a perfect recipe to keep me from making an entire cake!!
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Can’t wait to try this! For those of you who thought it was a bit rubbery try stirring the batter less. When you stir flour too much it activates the gluten and makes it tough. Also, I think it would work in the oven too. Probably 15 min at 350 I’d guess….or longer
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This is my kind of baking
I just made this and devoured my mug of coffee cake, it was really easy and so tasty. Thanks for sharing!!!
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Really wanted to make this but have been undecided about what to do about the whole sour cream/yogurt dilemma. I hate sour cream, so I will never have it around. And I normally only buy flavored yogurt as I don’t like the plain. But today I saw the Fage Greek Yogurt that has the fruit separate from the yogurt. That will work perfectly!!!! Going to try this tomorrow! Thank you.
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Meagan Reply:
May 12th, 2012 at 7:04 am
I used part of the blueberry from the fage Greek yogurt and it was wonderful
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This was amazing! Just made and its delish. Gonna try without the egg next time..
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WoW! I’ve tried the ‘chocolate mug cake’, and a few others, only to be utterly disappointed. Just made this and was IMPRESSED! It actually tastes like coffee cake and has the texture! (I used the 1/2 egg)
Pinned!
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Found this on Pinterest. I can’t wait to make it. SO CUTE!! I think I’m just going to surprise the bf with it one night after dinner. He’ll be so impressed. Love your all’s blog. Such great ideas always!
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Why did mine turn out very dry?
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Allie Reply:
May 17th, 2012 at 5:46 pm
I can think of 2 possibilities…. (1) be careful when measuring flour, not to “pack” it. Flour should always be measured loosely, never pressed down into the measuring tool. I usually pick it up in my hands and drop it down onto the spoon, then level it off with the back of a butter knife. (2) try not to over-stir the batter. You want to stir until the dry and wet ingredients are “just combined”. Storing to long activates the gluten in the flour and causes the cake to be thick and sometimes rubbery. Hope this helps!
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Woo hoo! This turned out great. I tend to have problems getting the chocolate mug cake to turn out perfectly because our microwave is messed up. But this turned out great! I used yogurt instead of sour cream because that’s all I had and some coconut oil for the butter. And a super small egg instead of half an egg. Though I rarely ever have super small eggs so I’ll probably play around with other stuff for the egg.
But it turned out great and I’m in heaven now.
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This may be the best thing I’ve ever tasted! I used plain yogurt instead of sour cream and it turned out fine. Yum. Thank you!
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So I just made this. My first impression is that I could make a whole coffee cake in the amount of time it took me to get out all of the ingredients, do all of the measuring, stirring, etc and put everything away. We still have kids at home though, so a full coffee cake is still practical. =)
I added 2 more Tbsp of brown sugar to the crumb mix. I felt like the mix was off so I checked one of my recipes and saw that the ratio of brown sugar to cinnamon and flour was off.
It was fun to have a coffee cake in a mug! For me, it wasn’t as practical as I’d hoped. =) Terrific idea though and I can see the benefit for small families!
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Megan Reply:
March 3rd, 2012 at 9:12 am
JennB, I’m with you. I pulled out ingredient after ingredient, measuring spoons and cups, and left the mess in the sink as I had to get to work. I was definitely hoping for practicality as well. It also was really rubbery (I used a whole egg). I’ll keep experimenting though, as the flavor was good.
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JTMmommy Reply:
March 10th, 2012 at 7:13 pm
If you ladies were pleased with the taste, and interested in making it more practical, you could always measure out several of the mixes at a time and store them in zipper snack size bags, also making bags of the topping mix. Or make quite a bit of the dry mix and scoop out the 1/4 C at a time and add as much topping as you like. Only the butter would need added to the topping and the butter, sour cream, sugar and egg to the mix.
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Deborah Lee Reply:
June 30th, 2012 at 6:29 am
That is exactly what I was thinking! I had to read all the posts to make sure no one else suggested making a bunch of it and storing, then just taking out what you need each time. The only difference, is I was thinking about putting the mix in clear jars. Great minds….
I don’t know what happened mine took longer and still doughy maybe my microwave
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Anyone try it in the oven yet?? How long and at what temperature should this tiny delicious cake bake?
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I just made two of these (perfect solution for the 1/2 egg quandary) and used vanilla Greek yogurt instead of sour cream and vanilla. Ours took 1:20 each and are still nearly too hot to eat.
Otherwise, they’re great! I usually have a hard time getting ‘mug’ cakes to cook without being rubbery, but this worked well.
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I totally agree with you about chocolate vs. cinnamon and i do like the notebook but after hearing over and over again that ryan gosseling was #1 on the “worst celebrity to meet in real life list” because he was so rude and pompous i have to disagree on the ryan gosseling thing, bad personality negates sex appeal
anywho! awesome idea, thanks for figuring this out, this is exactly the kind of thing i want when others are eating ice cream and candy. you rock!
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I just made a couple of these and they were awesome! My partner and I shared one and our son had the other. He said not to forget how to make them. LOL Thanks for the idea. Tasty!
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Finally! Someone that agrees with me… I do not like chocolate, hate chocolate chips and love anything pumpkin spice, vanilla, cinammon and lemon. What a great recipe! On my way to the kitchen to make it, TFS!
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So yummy! First try came out a little dry, so second time around upped the sour cream by 1/2 tablespoon! Did the trick!
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Just came across this via pinterest… after surfing & pinning stuff for weeks this is the first time I’ve actually used an idea after coming across it on there. Had to do it immediately this morning after seeing it. Turned out perfectly – this will become a regular favorite treat in my household – thank you!!!
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holy smokes I cannot wait to try this out!! Looks so yummy and I already have all the ingredients needed!
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My son just came to me asking for coffee cake & I came across this & tried it—my daughter called it “Heaven in a cup”!
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This would be so much easier to follow if you just put the recipe all together. The pictures just kind of get in the way. I’m not some blog expert or anything, just thought you might like a little feedback. Tastes good though!
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So good! I didn’t have sour cream so I used a tablespoon of cream cheese. I also didn’t have baking powder, so I used bisquick instead of the flour and baking powder. I also used pumpkin pie spice.
It turned out so well!
I loved this and couldn’t believe how moist and fluffy it was! I will be making it again!
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JTMmommy Reply:
March 10th, 2012 at 7:16 pm
Thanks for the Bisquick tip! I hadn’t thought of that. It’d probably be better than my whole wheat flour!
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This was amazing! I didn’t have an egg so I left that out and it still tasted great! And I used some whole wheat flour (i think that’s the name of the flour) instead of white flour. It’s unbelievably good! Mine wasn’t fluffy, but it was moist, I don’t think I cooked it all the way, maybe a few more seconds in the microwave, but it was still good. I like it when things are slightly doughy.
I don’t cook much so this was perfect for a quick dessert/ tea time. I think I’ll play around with it like others have to change the flavor. I’m thinking chunks of apples would go great with this!
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P.S. This was incredibly cinnamony so I think I’ll put a little bit less cinnamon in next time. And thanks for the recipe! I love chocolate but have recently been having allergic reactions to it
so this is perfect! LOVE it!
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rosco Reply:
June 28th, 2012 at 8:07 pm
I agree that there was way too much cinnamon for the amount of batter, and I really like cinnamon. When I saw the amount, I was really skeptical, but went along with it against my better judgement. Mine also turned out rubbery, but from reading other posts, I may have mixed it too much
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marysun Reply:
February 19th, 2013 at 1:21 pm
every time i see cinnamon in a recipe, i only use 1/4 of the qty, cinnamon is a very powerful flavor! personally i only like it with apple-y desserts. Cake batter is supposed to be mixed well, unlike muffin batter…. I think maybe it was too cooked? maybe that’s why it was rubbery?
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I’ve done this a few times, but tonight i made a variation i have to rave about! i put strawberry preserves in the batter and my yogurt happened to be raspberry (i never have sour cream)- no topping, no cinnammon, but delicious coffee cake! too good!
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Made with greek yogurt instead of sour cream. Have to say the cake part was very good- much better than some other mug cakes I’ve tried with oil instead of butter. My only problem- the crumb topping melted and was not crumbly. Any suggestions?
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I’ve made it several times now, never the same. Loved it with the 1/2 egg and even better when I added a few chopped pecans.
Gotta say I would NOT recommend an entire egg *shudder* That consistency was a lot more ‘gooey’and a lot less like cake.
Thanks for finally coming up with a mug cake that doesn’t make me want to strangle the blogger!
Pinned!
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I’ve made this and pinned it. This mug cake is actually delish! Just one question, how do I get my crumb topping to LOOK like yours. I’ve tried 3 times…..but it’s really delish. Thanks for sharing!
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A very, VERY entertaining read… OH! And can’t wait to try this too
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Oh my GOSH, this was DELISH!!! I shall never make coffee cake in a 9×12 again (well, only because I end up eating half the pan myself). It’s single servings (two at a time) from now on!
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Yum! Came across this recipe on Pintrest and just had to try it! I usually don’t like mug cakes because I don’t like the eggy taste they had, so with the sour cream in this cake I just omitted the egg and put 2 heaping Tbsp. sour cream. Came out perfect! It’s taking a lot of self-control to not go make another one right now!!!
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I am with you on the cake (going to go make it right now). However, I will have to disagree on Ryan =D
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Ok just made it, I am inlove. Thank you for this
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Just made it and loved it! I decided to check out the calories too though, it’s 598 calories! x]
http://recipes.sparkpeople.com/cookbook_calculate_popup.asp?ingredientIDs=1145,19335,1123,1056,20081,18369,1145,20081,19334,2010,&amounts=24009,34589,23968,23819,34838,33717,24009,34838,34587,24096,&qtys=1,6,.5,2,.25,.125,1,.125,3,1,&servings=1&food=User%20Entered%20Recipe
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I tried it and it’s freaking delicious! We don’t keep sweets or junk food on hand so I have to get a little creative when I want something bad and this was my favorite mug cake to date. I added a little extra sugar and a lot of cinnamon for the topping. I know a lot of people had an issue with the texture but I found it comparable to Pioneer Woman’s yogurt-marmalade cake- a little spongy not so much to be off putting.
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I loved this recipe–I added some extra cinnamon to the cake part, and I found that I really had to let my mug sit for at least fifteen minutes to cool! But it’s definitely worth the wait. I wrote this one on a mug too, because it’s a recipe to keep on hand for sure http://domesticwarriorgoddess.wordpress.com/2012/03/19/recipe-mugs-a-cup-of-coffee-cake-french-toast-in-a-mug/
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This is shear genius!! I simply cannot wait to try it!
~Veronica Culver
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This was fantastic… I just tried it today and will be making it a lot more often
I’ve tried the chocolate cake in a mug about every way imaginable and it is not not nearly as good as this recipe is!!! I used about a third of the egg, cakey and crumbly at the same time!! THANKS!!!! 
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Yum! I added some frozen blueberries and it’s great! Next time I make it I won’t put as much egg in. Thanks for the instructions!!!
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Just make this and shared with daughter and grandson, delicious. Very filling, could only eat half. Thanks for sharing.
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okay I’m only admitting this because basically no one will know it’s me but i had one for breakfast today… then another one after lunch… and then for dinner. THAT’S THREE OF THESE PEOPLE!!! I don’t want to be rude but i kind of really don’t like you because now i’m guaranteed to always be fat
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Jaime Reply:
March 26th, 2012 at 9:32 am
HAHA
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I used egg substitute = to 1/2 an egg. I’m loving the mug single recipes.
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I have a question… What do I do if I do not have a microwave? (which I do not) Is there any way I could bake it in the oven? If there is… I would be very grateful if there is! Because I would love to have some to eat while watching Touch tonight (: Thank You
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Check out http://www.crumbcakecreations.com for some pretty awesome coffee cakes. As a repeat customer, I’m definitely getting two to serve at Easter! Pumpkin Crumb Cake is the bomb!
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is there no coffee in a coffee cake, i dont mind, just wondering…?
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Jaime Reply:
April 2nd, 2012 at 8:48 am
it’s a cake to eat WITH coffee
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Hi! Great idea. I tried making this 4 times though and every time I add the flour it doesn’t look as thick as yours in the picture. When I microwave it, it just finishes as hot liquid with no bready texture.
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Now I had tried the chocolate cake in a mug and frankly, it wasn’t my cup of tea. While searching for something just as easy but with a better taste, i stumbled across this and wow, a massive improvement and it is delicious and i have something that is my cup of tea to eat with my coffee
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No worries, I am not a big fan of chocolate either so this is a LOVELY recipe for me. Looks wonderful. Can’t wait to try this!
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This is soooooo good!! Love Love Loved it!!!
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Alright so kill me…. I did this without the crumb topping because I didn’t have any cinnamon. But I added a handful of chocolate chips! I, LOVE, chocolate so I couldn’t resist : ) But it is also delicious with the topping! Thanks so much. Keep the mug recipes coming.
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Liked the flavor. followed the recipe but next time will try it without the egg, was a little gummy, which I think comes from the egg. Thanks for the post and a starting point.
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Yum! I have had this “pinned” forever, and finally made it today! I didn’t have sour cream, so I subbed yoplait blackberry yogurt! It turned out great. I thought the yogurt’s flavor would come through, but it tastes like regular, super tasty crumb cake! I think next time I’ll try a previous poster’s suggestion and use orange extract AND orange yogurt…
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Who’s a genius? YOU ARE! This is delicous…and keeps me from over eating, actually 1 mug was too much for me, so I split it in half and will share it. I actually substituted some of your ingredients..Whole wheat flour instead of white, Greek yogurt instead of sour cream, and I didn’t have granulated sugar so I just used brown….When I took it out, I topped it with pecans…this is a very high protein packed cake! Thanks, Sandy
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What if you don’t have sour cream?
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Carol Anne Roth-Walter Reply:
April 11th, 2012 at 5:44 am
or yogurt?
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ShoeEars Reply:
April 14th, 2012 at 11:48 am
Try whipped cream or maybe half-n-half if you have it, I tried whipped cream because we didn’t have any sour cream or half-n-half and it worked just fine!
Hope I helped!
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Hello,
I saw your recipe at 8 o’clock coffee Facebook page so i had to stop by. It really is very interesting and so simple. Great idea, thanks for sharing.
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Okay I have to know where you get your mugs. LOVE them.
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This was awesome!!! I made it exactly how you said to and it turned out great!!! Thank you, it will be great for unexpected company that wants dessert!!
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Hi, brilliant idea. Just wanted to let you know I’ve shared a link to your post on my Facebook page, I LOVE COFFEE MUGS. Hope to taste test your recipe soon!
Brenda
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Thank you for this recipe! I just made it and it’s the perfect satisfaction. Cakey, gooey, cinnamonie and hot. I couldn’t ask for a better treat with my afternoon coffee.
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Hi!! this is so great!! i was making my daughters baby food(mashed banana) so i decided to add about 1 tablespoon of mashed bananas and 1 table spoon of coffee i had left from this morning. it was delicious!! Thank you for this great reciepe
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I didn’t have sour cream, so I used whipped cream instead, it was so delicious! Overall, this is the best cake in a cup recipe I have found and I will be making it every chance I get!
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This.was.awesome. I’ve made mug cakes on a couple different occasions, lots of different recipes, but they always seemed dry, but this, was great, i did exactly as you did, but I used a whole egg yolk (my eggs are very large though just fyi) and then half the white of the egg, and it was moist, and cakey, and fluffy, and just awesome!
p.s-i’ve gotten alot of recipe from multiple food blogs, but this is the first time I’ve ever reveiwed!!
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Amanda Reply:
April 16th, 2012 at 11:30 pm
aren’t* my egg yolks AREN’T very large haha sorry
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Jaime Reply:
April 17th, 2012 at 9:12 am
so glad you liked it!
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The first time I made this I overcooked it and it was rubbery. Tried it again this morning, and it was perfect! Minute and 20 seconds is just right. I also added cinnamon to the batter as well as doing the crumb topping. Yum!
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Ooooooo…. Just made it. Just ate it. Yum! Worked perfectly. I substituted milk for sour cream as its not a staple item in the UK and it was delicious, as was the crumbly topping (and Ryan!)
Thanks a bunch – heaven in 1 minute 20 seconds. Did I mention it was YUM!
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Just made this in my dorm room and it is AWESOME!!!
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I added an icing drizzle on top using heavy cream and confectioners sugar. Yum! You must try this the next time you make your coffee cake!
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This was not the best thing for me to stumble upon at 2:30am on a sleepless night. The only thing holding me back from making it right this minute is knowing that my 15 yr. old daughter loves to be the experimental chef, so I will patiently wait until she makes it (tomorrow. In the mean time, I will dream of heavenly cinnamon and fluffy cake….
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I wanted to try this so bad! and i did just a few minutes ago and for a coffee cake that came out of the microwave it was pretty damn good!
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We made these tonight for a dessert and they were super tasty (and also hot as lava right out of the microwave). Thanks for sharing.
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I made this it was PERFECT
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Here’s the post! Found you via the Sac Bee, 4/25/12, courtesy of ChicagoTribune’s C. Dampier. Hear this was your top post of 2011: will try it tonight. It’s been years since experimenting with microwave baking which has only grown by leapyears in the past 20 years. This winter I honed my yeast-bread skills though now with summer rapidly approaching in Sacra-tomato must satisfy my sweet tooth with keep-the-house-cool methods besides raiding ice cream from the freeer. We didn’t garage the grill all winter, tonight is fresh-grilled local asparagus wrapped with prosciutto and hubby’s red meat fav, lol. Thanks for the wonderful inspiration.
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This is perfect for an all-nighter writing a research paper.
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SO GOOD. Also, since I am a giant fan of chocolate as well, I threw in a handful of chocolate chips. Pretty darn delightful.
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What a WONDERFUL idea!!!! Me being alone here I often don’t make different dishes because they are usually for about 4 or more people, which means I eat alot of leftovers and have a FULL refigerator or eat them day after day so I don’t have to throw them away. I LOVE the idea od a SINGLE SERVING!!!! Now I need more single serving ideas for dinner!!! Thank you for the beginning of a beautiful day!!!!!
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This is so delicious and just the right amount! So yummy, I will definately make this again and again!
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Where did you get the Owl Coffee mug?
I would love to make this cake in that mug?
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Ran down and made two! One for me and one for the hubbs
Loved it and made the night after the kiddos were down a good one. Thanks so much for taking a minute to share this ♥
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Coffee cake…heaven in a cup! AND I love the owl cup…owls are another of my fav things!! Thanks!!!
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OMG!! Was bored and was just searching random things; then THIS came up!! HAD to try this! I made them the night before (In less than 10 min) and heated them up in the morning… DELICIOUS!! What a great idea. I will definetely try this again, a BIG HIT!
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Thanks for a GREAT recipe!
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Has anyone tried subbing apple sauce for the egg? My son has an egg allergy, so I use applesauce in any recipe that won’t be baked longer than 20 minutes – wondering if anyone here tried that yet. This recipe looks delish!! HAD to pass it along to my bestie who also hates chocolate…UGH…the inhumanity!
But we both, of course, LOVE Ryan!! 
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arh01 Reply:
May 14th, 2012 at 5:55 pm
I have made it before simply leaving out the egg and it is very crumbly. Tonight I made it using applesauce instead, but I may have added too much because it’s pretty creamy. I still think it’s good, though! I also left out 1 tbsp of sugar in the beginning, used a butter substitute, whole wheat flour, and yogurt instead of sour cream.
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Maggie Macon Reply:
May 14th, 2012 at 7:46 pm
Thanks!
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Total Yummmmm. Must try. Thanks for sharing!
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Wow, this looked so amazing, I ran and made it. My topping didn’t look quite as good as yours did, coming out! I added a pinch of cinnamon to the batter as well. I like it to be cinnaminny all the way through! It tastes so good! And I couldn’t wait so I burnt my tounge a little. Oh well! Thank you for such a great idea!
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I just made this less than 10 minutes ago. I let it cool for a few minutes after seeing the REALLY HOT warning. I dug in with a spoon, and WOW! It is so soft, fluffy, and moist… and it’s from the microwave?! I have attempted a few versions of the chocolate cake in a mug, with not so great results.
I didn’t have sour cream, so I used a tablespoon of whole milk and a tablespoon of canola oil in the cake. And I didn’t want to waste half an egg, so I used just the yolk and saved the white for my mom (she puts them and all the eggshells in her plants, she swears by it). I threw in a pinch of kosher salt, just because I always do that to anything I’m baking. I had just run out of cinnamon too! So I used a pinch of cardamom and a pinch of allspice in the crumb topping.
I love the fact that I can whip this up anytime I want a little something sweet without having to turn on the oven. Thanks so much for sharing!
Oh, and I’m so with you on Ryan Gosling. I have loved him since his Breaker High and Young Hercules days!
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I just made this. Didn’t have sour cream, so I used buttermilk. Delish!
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This is absolutely fantastic! Thank you for figuring out this recipe – I’m going to have to keep the ingredients stockpiled at work…you never know when you’re going to need a coffee cake break!
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I just made this and followed every direction and ingredient exactly (except for the cinnamon in the crumb topping lol) and it turned out absolutely perfect!:) I used a whole egg and divided it up into two mugs
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I put this on Food.com for more people to enjoy, the whole world should be eating this for breakfast!
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Hey there!! I’m so excited to try this but I unfortunately do not have baking powder….do you think it will turn out okay if I omit that? Let me know!
Thanks so much for sharing this fabulous idea!
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Jaime Reply:
May 24th, 2012 at 11:17 am
i think it will be flat. maybe you could use a teensy bit of baking soda?
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Molly Reply:
May 31st, 2012 at 11:00 am
If you are not going to use baking powder, Use 3/4 of an 1/8 of a teaspoon of Cream of Tartar, then use 1/4 of an 1/8 of a teaspoon of baking soda. If do not own Cream of Tartar, use 3/4 an 1/8 of a teaspoon of baking soda only. If you do not own baking soda, use 3/4 an 1/8 teaspoon of Cream of Tartar and a TINY amount of salt.If you do not have either of these, add a bit more flour to the recipe (about 1 tablespoon) and hope for the best!
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My kids and loved this sooo much! I attempted to do this last summer on my own, but it just didn’t come out right- now I know I was using too much egg. I never thought of splitting it in half.. but I put a splash of milk, a tbsp of brown or raw sugar, and then tbsp of stevia.. very moist! Try it! Thanks so much for steering me right on this, you sweet Genius! <3
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I ended up making a gluten free version,and substituted gluten free pancake flour(we were out of all purpose),and honey greek yogurt(we were also out of sour cream.)In addition I used honey greek yogurt as a frosting(I am not a fan of dry cake.)It turned out to be absolutely delicious!I probably could have split it into two,as it was very filling.
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you may be the most brilliant person on the internet
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I used heavy cream instead of sour cream! worked out really good! what a great idea!
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Just made this per the recipe and it is wonderful. I only microwaved for a min. b/c I don’t mind it a little doughey and it was perfect, fluffy, and moist. Thanks so much!!
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Oh my this are so yummy! Just made one for myself because I couldn’t wait for the rest of my family to get up. Had to try right away! Love them. Can’t wait to make some for the rest of my family this morning. Thanks for sharing this.
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I made the coffee cake thismorning when my husband started to ask what was for breakfast and i was not quiet hungry yet and didnt want to make a big breakfast for just one. I microwaved it for 2 minutes because i have a cheap microwave and its nit that powerful. He liked it but he said that he was a little more use to the more crumbly type so next time i may omit the sourcream. But all in all it was good!
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So I made the coffeecake version once to try it (note: i made the topping with half oats and half flour and the results were, erm, not ideal, just in case anyone else decides to go that route
), and it was good, but coffee cake isn’t quite my thing, so the experiments continued.
And found your cake base makes an epic gingerbread/spice cake! I used brown sugar, about 1/4 tsp of vanilla, and liberal amounts of ginger, cinnamon, and clove (started with 1/4 tsp ea on the ginger and cinnamon, 1/8 on the clove, and then just started shaking in a little more till it smelled spicy enough). No topping, but I made a little cream cheese icing to go over, and it was quite excellent.
Thanks for this recipe!
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This is so good! I did not have butter to make it so i had to experiment with shortening (yuck!) and sour cream. But this turned out great! Will make again!
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i made this and added just a touch of nutmeg as well. i’ve also tried it adding maple syrup on once occasion and honey on another. all were delicious. perfect snack for a rainy day!
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Hi, great receipe for a quick afternoon cake !
I have tried it already for my wife and two younger girls. We all love it.
We would like to add a twist for the coffeecake. Build a small room of banana or vanilla ice cream in the middle of the cake, before you microwawe it.
This iceream should be put in the cup, directly from the freedge. This gives the cake a wonderful taste and makes the consistency even more exiciting.
Enjoy,
Lars
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SO i began to read all of the comments so as to not be redundant, but there are so many
I used banana/vanilla yogurt, as that is all I had, and instead of vanilla extract, I threw in a tiny amount of Almond extract. YUM!! And it make take almost as much time to mix together a whole cake, but this one I am eating at 10 pm within a minute of mixing- well worth it! Thanks for the recipe!
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So yummy! I turned it into a teeny mandarin-honey upside down cake by sticking a dab of butter, and about a teaspoon of brown suger in the bottom of the mug, arranged mandarin segments on top and squeezed a bit of honey over the top. I also added a tiny bit of ginger to the mix, before pouring it over the fruit. It came out perfectly!
Definitely the most exciting thing to come out of my microwave in a long time!
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Well I am eating while writing, first I had the measurements all wrong, but fix it. Did it again with the right measures and well is not great, but it will not go to waste, I will try the variations I read here, hey it does beat the hour and a half it takes to bake a cake, and it is so much worth
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This recipe does not give the
microwave wattage…can someone
tell me please?
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Do you know any of the nutrition facts for this recipe? It would be great to know how many calories are in this haha.
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Made this this morning for my boyfriend (who loves coffee cakes more than he loves me – jk!) and turned out really well, though I had to add more flour to make the crumbles more crumbly. Can’t wait to try more of your recipes!
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Just made this after making a chocolate one and this turned out so much better, really lovely recipe.
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Just came across this receipt on Pinterest, haven’t had a chance to try it – yet. Have never seen so many comments on one receipt; so it MUST be great. I eat a chocolate bar once in a while. But chocolate in a receipt usually spoils it for me. I do LOVE cinnomon rolls. Looking for a receipt for one or two people and is very simple to make. I HAVE FOUND IT. Thanks
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This turned out terrible for me both times.
The first time only the top was cooked, and it started overflowing down the sides of my mug. The top of it was okay despite this, but after about three bites, it tasted terrible. The second time it looked more cake-like, but tasted very flour-y and salty. I don’t know what I did wrong!
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I just made this and it is super amazing! Thanks for the recipe -I’m sure I’ll be making it often.
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I had to make this as soon as I saw this on pinterest. I did tweak the recipe a bit for my own dietary reasons. First I used ground flax w/ water to replace the egg…Second I used gluten free pancake mix instead of the flour & baking powder…Third I used Organic Coconut Palm Sugar in place of granulated sugar (tastes like brown sugar and lower glycemic). I used 2 tbsp applesauce in place of the yogurt. There you have it…it turned out great…very tasty indeed.
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Just tried your recipe and sadly it did not turn out how I would like. I followed your steps to a T, but something still tastes off and it did not fully cook in the microwave after I put it in there for your amount of time and then added 4 minutes. The crumb topping wasn’t crumby after the initial first minuet, it was a liquid mess. If I ever try to make this again I will try other peoples alterations of the recipe because no matter how hard and how many times I tried this recipe did not turn out. Note: 1/2 an egg is too much – eliminate the egg because when you put the mixture into the microwave the egg bakes like your frying it on the stove, so you get a really eggy taste.
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I was scouring the internet for a quick evening treat to make and I stumbled upon this. Boy oh boy was it delicious! I didn’t have any sour cream so I used 1 Tsbp of milk and 1 Tbsp of softened plain cream cheese, and it came out perfect. My boyfriend wanted to add a little something extra so I drizzled a bit of caramel sauce on top, and he loved it. Thanks for the great recipe!
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I have always been a vanilla girl (cinnamon, too!), so I’m super excited to try this. Thanks so much.
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Yummmm! I just made this with plain Chobani instead of sour cream, and topped with leftover Reddi-Whip. Delicious!
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I just made this (2 in under 5 minutes)! Since I have celiac, I substituted the flour with Better Batter. AMAZING!!
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I pinned this a while ago & was just about to run into my kitchen to make it when alas… I realized I have no eggs or sour cream. I will have to run to the store later, if I can get that much ambition.
Can’t wait to try this!
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LOOOOOOVED this recipe!! Perfectly sweet, perfect small amount! Took about 1 minute and 10 seconds in our microwave. MmmMmm good!!
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Greek yogurt in place of sour cream and an additional 30 seconds in the microwave to cook (1:30) total. Thanks for a solid starting point… Yum-O!
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OMG !!!! Just tried this and it came out so good….I used Danton plain yogurt instead of sour cream. This is the perfect quick dessert to indulge in with afternoon coffee.
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I LOVE THIS!! I am a huge coffee cake fan and followed this recipe also adding a pinch of salt to the batter as well as the crumbly top. Makes for a lovely treat any and all times of the day!
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I only had cake flour and I used Greek yogurt and was disappointed next time I try it I’ll use regular flour but I hope it’s better because this wasn’t as good as I thought it would be
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Can you make this in a therms. I would assume not but I’m not too sure. I’d like to have some on the go
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I just made this. It was yummy but it came out slightly on the rubbery/chewy side. Its probably because i used applesauce instead of an egg. My crumb topping also ended up soft. But it was AWESOME!!!! I will for now on scoop out some of the cake batter & make enough topping to fill up half of the mug o_O.
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Kaci Reply:
August 24th, 2012 at 10:41 pm
want to follow up on my comment.
I have made this a few times since then. This last time i used 1tsp of cream cheese + 1 1/2T of vanilla yogurt, 1 egg yolk and twice the amount of crumb topping. This last batch is sooo moist! I highly recommend cream cheese or a more sour yogurt. Also the less you cook it, the more moist it will be.
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I just made this, following the recipe above, and it was wonderful! I just now finished the last tiny crumb from the bottom of the cup. I’m full and satisfied! I used the sour cream (which was just fine!), and I see how many people who used yogurt also liked using the yogurt. Being a lover of Greek yogurt, next time I make this for myself, I will try that, use greek yogurt, add cinnamon to the batter, and use no egg to see how it comes out. Great recipe!! I appreciate you posting it.
Thanks so much! 
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I love coffee cake. I substituted flour for cake flour, and it turned out.. not so great.
does it have to be made with all purpose flour or something?
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what is sour cream is this yogurt?
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Where did you get the owl mug?!? I love it!
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This turned out absolutely awful. It was just a big gooey mess. I will not be trying this again, it was a waste of my time.
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Love this! I posted about it on my blog http://thecoppercoconut.blogspot.com/2012/09/cakes-in-mug.html
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Just made this after I repinned it earlier this week! Freaking awesome! Love this.. instead of the sour cream I put some milk in it.. it’s great!
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Awesome recipe…thanks for sharing!
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Subbed sour cream for blueberry yogurt, then added some frozen berries. Tasted like a sweet muffin. Perfect for my preggo self
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So I’ve been using this recipe for awhile, and LOVING it, when the other day I stumbled onto a whole new way to do it. Half way into making my coffee cake, I realized we were out of flour, so I substituted with Krusteaz pancake mix. Let me tell you, it was SO good. It really improved the consistency of the cake, and only affected the flavor a very little…I would highly recommend this.
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Thanks for this recipe! It’s yummy and perfect for a Saturday morning!
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What a wonderful cake to share. Many of us are alone and to make a whole cake is so wasteful but this is perfect! Thank you so much for sharing!
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Made it. Took WAY more than 5mins. Anyway, I TRIED not to mix too much but it still tastes rubbery. Will omitting the egg fix that? Thank you!
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this is a healthier version, at less than half the calories – http://chocolatecoveredkatie.com/2012/05/14/1-minute-coffee-cake-in-a-mug/
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This looks delicious! And where did you find the penguin mug? Absolutely adorable!
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Where did you get that cute smiley bean mug?
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This sounds scrumptious! I am a cinnamon addict! My weakness is portion control so this is right up my alley. I always look for ways to cut calories so I think I will try using 2 Tbs. of Splenda instead of regular sugar and it cuts out 100 calories BUT will use the 1 Tbsp. brown sugar so I can still get that sugar rush…LOL. It’s just a little way of making it with less calories. But if you really wanted to cut back …there is a brown sugar Splenda I think. You would end up cutting out around 150 calories total by using the splenda sugar and splenda brown sugar. Either way….this sounds like the perfect idea for a portion control coffee cake. Thank you SO much for the recipe.
Trish the cinnamon addict!
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This was really good! i made it for my 8 year olds and they loved it sooooo much!!!!! i had to microwave it for 2 minutes though, but it was fantastic!
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OH I love this recipe and Thank You so MUCH for posting a link to my post on your trackbacks.
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do i have sour cream????? i know i don’t have any cinnamon (i know right, wth?) – but i’m still going to the kitchen to make this……
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Love the recipe! I substituted Greek gods strawberry yogurt for sour cream and added lemon extract ( I did NOT omit the vanilla extract). for the crumb topping I omitted cinnamon and added a droplet of lemon extract. It was so yummy! I will be playing with this recipe again
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Just made one, I didn’t use the egg and I also used coffee creamer instead of sour cream. Still very good! I love all these microwave cakes.
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Hello, all. I am commenting to say I tried the recipe in a small mug, and I followed all directions. I didn’t try the egg, though. I did the topping, too. But I put it in the microwave, and when it popped out it was the tiniest serving every. It wasn’t over the top of the mug, it was less than a quarter filled. All it was was vanilla-tasting crumbs. I am confused because I have tried her French Toast in a cup, microwaved method many times and it is scrumptious. Anyone know why this happened? ‘Cause I was looking forward to being able to serve what I thought I could make a delicacy. Thanks!
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at what point in the recipe do I add the coffee? I can’t see it anywhere in your instructions?
sounds good though,
Penni
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cmwhite905 Reply:
January 3rd, 2013 at 11:12 pm
There isn’t any coffee in coffee cake. It’s just a cake you eat with your coffee in the morning (or frankly anytime of day)
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Absolutely delighted with this. After modifying for cooking two cups, this was a hit. I think I would add more cinnamon to the cake recipe (and avoid smashing the wine glass by accident), but overall, if you follow the instructions, you will get a very enjoyable coffee cake.
Thanks! I will definitely remake in the future.
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This is THE BEST mug cake EVERRRR!!!
I’ve tried a whole bunch but I’ve always been really disappointed. This is the first time I’m actually satisfied with the outcome
LOVE IT♡
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shared your photo & recipe on my blog today. this coffee cake hits the spot every time i make it! thanks so much for sharing!!
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So I just made a double recipe of this (I wanted more than a mug…) and it is awesome! I didn’t have sour cream, so I mixed in some cream cheese with the butter and sugar and add some unsweetened condensed milk with the eggs. IT TASTES AWESOME! I also used normal sugar for the topping (Brown sugar is hard to come by in Germany, where I live) and used Pumpkin Pie Spice (imported by my mother in my halloween package) instead of cinnamon. Yum! I will make this again!
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Yummmmmm. I needed a late night snack! My son read me the directions and in less than 5 minutes we were having a wonderful cup of yum! I had forgotten to get vanilla from Thanksgiving baking I did, so I used a little almond extract and it was yummy. THANKS!
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Literally just made this and I’m enjoying it right now….it didn’t look like yours but its still yummy…thanks for the recipe(:
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What a good and clever recipe! It turned out great. Loved it. Will make it again for sure. I used 1/2 an egg.
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Hubby just made some coffee. And what’s goes with coffee???? Coffee Cake. I’m going to try this recipe right now!
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I tried this recipe last night at 11pm it sounded so good (lol). I was very skeptical, and thought, how could I bake a cake in the microwave. But it worked, and it was fantastic! My 11yr old son couldn’t get enough of it. I added only a tiny bit of egg to my mixture, and it turned out great! Thanks for posting such a simple recipe!
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Excellent1 I mean amazingly good!
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THIS RECIPIE IS TRULY AMAZING! ive made it many times…. and i just barely made it with some changes.. AMAZING!! i doubled the cake but used strawberry yogurt instead of sour cream.. i put like 1.5 ounces of cream cheese cubed in the center and 1 1/2 tablespoon of powdered sugar lightly mixed in i didnt use cinnamon crumb stuff) .. cooked 1 1/2 to 2 minutes in the microwave… try with whatever yogurt flavor your heart desires.. IT IS DELICIOUS!!!
YOU HAVE TO TRY IT!!
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i’m eating this while i type… THIS is delicious.
thank you for making a recipe i can make while i have the flu (:
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I made this and it came out really sponge-y. Next time I think I’ll skip the egg and see if it does anything.
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I just came across this on Pinterest, had all the ingredients and ran to the kitchen to make it. It was AWESOME. The only thing I changed was the amount of cinnamon since 1 tsp. is what I usually use in an entire cake so I used 1/4 of a teaspoon. I left it in the microwave for 2 minutes after it was done cooking and it’s the simplest, little, amazing dessert!
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This is great! I used cream cheese in place of sour cream. DEFINITLEY make the topping. Thanks!
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I made this as soon as i read it, it’s fantastic! Only, somehow in the microwave process the crumble (which i definitely put on top) has ended up in the bottom of my mug. It’s still yum, but gooey rather than crumbley. what?
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This turned out surprisingly great! I overcooked one of the mugs by about 10 seconds and it became kind of dry, so I poked holes in it with my fork and added a few splashes of coffee creamer, and it was so safisfying. Like you said, 1 min 20 seconds is the way to go.
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I substitued plaingreek yogurt for sour cream and didnt add vanilla…very good
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And i added cinnamon to the batter…but next time i wont add as much flour to the topping. kinda dry. but i loved this! thanks:)
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Made this at 1:00 in the morning ….omg! Fantastic snake with a late night movie. Hit the spot for a sweet hot treat.
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I just made this for my breakfast. I doubled the recipe, and then cooked it 1 minute, then 20 sec, 20 sec, and 1 minute. It was PERFECT!! No sour cream so I used Cream cheese. So yummy!!!
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Recipe sounds great and very similar to a family favorite coffee cake recipe (baked in the oven). Just made it and not sure if I did something wrong. Followed the recipe to the letter, including the crumb topping. It turned out very gummy, not cake-like at all. Did I not cook it long enough in the microwave? I suppose I was expecting it to be like my over-baked coffee cake…thanks : )
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I made this just now. I can’t really do dairy, so I changed the recipe a little and it was FAB:
2 tbspns melted dairy free butter instead of the butter and sour cream.
I have to say it was so satisfying and creamy. Re the rubbery cake ladies, I do think Microwave cakes are terribly rubbery if you over cook them. I do mine until they are ‘just set’ by the time they are cool enough to eat (about 1 min later) they are PERFECT x Next time try a layer of peanut butter and nutella under the crumb … Ooooo it was soooo good.
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This is fantastic! I made the recipe exactly as written, but substituted with rice flour for a gluten free version. It urned out absolutely perfect, thanks for sharing!
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turned*
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I just made this, except I substituted Greek yogurt for sour cream. AMAZING, you have made me want to microwave many more delicious cakes in my coffee mugs.
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I can’t seem to find what ingredients are in the crumb mixture. Does anyone know? I’m not seeing it. Thanks!
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I made this today and it was amazingly good. I used a large cup and added my favorite precooked maple flavored sausage, minced fresh onion and garlic and had breakfast in a cup!! Nice twist
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OMG, it was so good! I sprayed the mug with cooking spray, then when it was done I turned it out into a bowl. I added a large dollop of whipped cream and it was really good. Will definitely make this again!
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I substituted the vanilla for strawberry essence and added a couple drops of pink food colouring. With a nice dollop of cream it was delish. Also very cute for little girls tea parties
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Try adding Honey flavored Greek Yogurt instead of sour cream. The Goddess brand is the best, because it tastes like cheese cake all on its own. You won’t regret your decision!
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ooooh sounds yummy and quick! Will be trying this one for sure. One question…where did you get that OWL MUG???? I love it!
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Annie Reply:
May 10th, 2013 at 5:47 pm
Oh I found it. Probably not available any more but that’s ok…there’s lots like it.
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I am so excited to make this!! I am not a big chocolate fan either everyone looks at me like I am crazy. Sure sometimes I’ll want it and I won’t say no to it at dinner party but I would much rather have cinnamon and sugar!
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every once in a great while i have a very grumpy pms. like i wanna hulk-smash stuff. this helps a lot. for a good good girl having one bad day in a hundred, this coffee cake is my antidote. =)
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Hello!
Firstly, I would like to thank You for this awesome recipe!
I instantly made two mug cakes, one with coffee and one with lemon juice, and they taste awesome! I love this recipe, you can just adjust to your tasting so easily.
Although, I have one question. How do you make your mug cake raise so much ?
Mine always stays very low, it cooks completely, but don’t raise too much.
(PS.: I didn’t used egg!)
Have a wonderful day!
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