Tuesday, May 13, 2014

Egg Free Coffee Cake Mug Cake

It's been awhile since I've made me a good mug cake.  I was on a kick for there for a bit a couple years ago.  Mug cakes are the perfect, portion controlled dessert.  I LOVE coffee cake and after trying a couple of different recipes for a cinnamon crumb/coffee cake mug cake, I decided this one was my favorite! The original recipe lists the egg as optional, but I chose to add some applesauce to add a little more moisture and fluffiness to it.  

{P.S.  Did you know it is Food Allergy Awareness Week?  --actually the whole month of may is food allergy action month--  Check out FARE's website for ideas on how to promote awarness}

Egg Free Coffee Cake Mug Cake
From Egg Free Bakery, slightly adapted from Pretty Prudent 

1 tbsp butter
2 tbsp sugar
1 tbsp applesauce
2 tbsp sour cream
a few drops of vanilla extract
1/4 cup all purpose flour
1/4 tsp baking powder
Streusel Topping:
1 tbsp butter
2 tbsp all purpose flour
1 tbsp brown sugar
1 tsp cinnamon
In a mug or ramekin, soften 1 tbsp butter in the microwave (5-10 seconds).  Stir in sugar until well combined.  Add applesauce, sour cream and vanilla.  Add flour and baking powder and mix just until combined.  Smooth top or batter.  In another small bowl, mix together streusel ingredients until crumbly like sand and sprinkle on top of batter.  Microwave 1 minute, give or take 10 seconds.  Remove from microwave (it will be HOT).  Let cool a few minutes before eating.  Yield 1 serving.

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