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Instructions. In a mug soften 1 tablespoon of butter in microwave, about 5 seconds. You don't want it melted, just soft. Stir in 2 tablespoon of sugar and mix until well incorporated. Stir in applesauce, vanilla (just a tiny bit, we're talking drops), flour, baking powder, and pinch of salt; stirring until just combined.

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Allow the paper to reach up and over the sides for easy removal once the cake is baked. In a mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and 1/2 cup of sugar. Mix on medium-high speed until creamy, light, and fluffy. Pour in the remaining 1/4 cup of sugar and mix to combine.

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Step 3. Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium.

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2 teaspoons vanilla extract. 1/2 teaspoon salt. 4 to 4 1/2 cups powdered sugar. Instructions. Coffee cupcakes. Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside. Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.

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In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine. Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand.

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Add the Cinnamon Chips, Short Microwave Burst: Scatter the cinnamon chips all over the top of the raw cake in a mug. Then, return the mug cake to the microwave and nuke on high for 30 seconds. Add Crumb Topping, Microwave Again: Finally, sprinkle all but 1 tablespoon of the crumb topping all over the top of the batter.

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Sour cream coffee cake is a tender and flavorful snack cake. My recipe includes a cinnamon sugar ripple, crumb topping, and vanilla drizzle. Sour cream coffee cake is a tender and flavorful snack cake.. If you'd like to add a simple vanilla glaze over the coffee cake, whisk together ½ cup (65g) powdered sugar with 2-4 teaspoons of milk.

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To make the cake: Preheat oven to 350°F (177°C). Spray a 9x13-inch pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

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Add 1/4 cup flour and baking powder into the mixture; stir until smooth. Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug. Cook in microwave oven on high for 1 minute.

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Preheat oven to 350°. In a mixing bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg, and salt. Remove ½ cup for topping. Add the baking soda, oil, egg, and butter milk and mix until combined. Spread in a greased 9x13 pan. Sprinkle with the peanut butter cups and reserved topping mixture. Bake for 30-35 minutes.

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Coffee cake: Preheat oven to 350F (conventional) and line a 9x9" baking pan with parchment paper. Mix the sugar, melted butter, oil and vanilla in a large bowl for 2 minutes using a hand whisk. Add the eggs and egg white and whisk for another minute.

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This Mug Coffee Cake recipe is a single serving of coffee cake for when you are craving a sweet breakfast! It stirs together quickly and cooks in 45 seconds and is the perfect small batch recipe for when you want a sweet treat. Prep Time 5 minutes. Cook Time 1 minute.

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Instructions. Make the cake batter: Microwave 2 tablespoons unsalted butter in a 12-ounce or larger microwave-safe mug or deep ramekin on HIGH power until melted, 25 to 30 seconds. Add 1/4 cup packed light brown sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract. Stir with a fork until the sugar is mostly dissolved.

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In a small bowl, combine all ingredients for the mug cake except for the ingredients in the crumb topping. Stir until well combined and smooth. In a separate bowl, combine ingredients for the crumb topping and mix together with a fork until it has a crumb-like texture. Pour mug cake batter into a microwave-safe mug and top with crumb topping.

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Evenly sprinkle the crumb topping on top. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove cake from oven and place pan on a wire rack to cool completely. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

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Use a fork to mix the ingredients together until a crumb-like texture is formed. Pour the cake batter into a microwave-safe mug and top it with the crumb mixture. Microwave the mug cake for 1-1 ½ minutes, or until baked through. Leave it in the microwave to rest for at least 1 minute before serving.