(5-Minute) Cinnamon Streusel Coffeecake in a Mug
There are many reasons to love coffeecake, but the fact that you can eat it for breakfast tops it on my list.
It’s like someone — just like myself — clearly wanted to eat cake at 7AM but was never allowed to because, say, their mother never let them.
But with coffeecake it’s different. So different that when your mom tells you that you can’t have cake for breakfast, you can answer:
“Hush Mom, this is not cake, this is Coffeecake. It’s completely different, you’re supposed to eat in the morning with coffee!”
Even if I have pancakes, muffins, waffles, and hash to choose from in the morning, there’s something special about having a thick slice of coffeecake with streusel topping for breakfast every now and then. It just feels right.
Truth to be told, coffeecake isn’t only right for breakfast. It’s welcomed any time there’s coffee (even just a coffee table), tea, or any hot beverage.
Coffeecake is right for everyone and at any time of the day, it doesn’t matter if you’re into coffee or not.
And sure, coffeecake can be any cake-like substance served with a cup of Joe, but for me, there’s only one kind of cake that I want sharing space with my cup, and that is a rich buttery white cake topped with cinnamon-scented crumbles.
So by now you might have already guessed that I can’t resist coffee cake. This is also the reason why I rarely ever buy or make it — I can’t stay out of it.
Enters this (5-Minute) Cinnamon Streusel Coffeecake in a Mug: a real homemade coffeecake using all the ingredients you would put in a regular coffeecake.
However, it takes a fraction of the time and is cooked in mug under 2 minutes in the microwave.
The only equipment required is a mug, a measuring spoon, and a small bowl. That’s it.
This (5-Minute) Cinnamon Streusel Coffeecake in a Mug is tender and moist, nicely cinnamon-y, with a to-die-for crumbly streusel topping — in other words everything you look for in a great coffeecake.
(5-Minute) Cinnamon Streusel Coffeecake in a Mug Print this recipe!
Ingredients
Serves 1
Cake
½ tablespoon butter (or coconut oil)
2 tablespoons sugar (I used coconut sugar)
A couple of drops of vanilla extract
Pinch of fine grain salt
2 ½ tablespoons applesauce
4 tablespoons flour (I used Bob’s Red Mill gluten-free flour)
¼ teaspoon baking powder
Streusel
½ tablespoon butter (or coconut oil)
1 tablespoon flour (I used Bob’s Red Mill gluten-free flour)
½ tablespoon brown sugar (I used coconut sugar)
¼ teaspoon cinnamon
Directions
In a large mug or cup soften the butter in the microwave for 10 to 15 seconds — until just softened, not melted.
Add sugar, vanilla extract, and salt and mix well until combined.
Stir in applesauce, flour, and baking powder and stir until just combined.
Smooth out the batter with the back of a spoon. Set aside.
In a small bowl combine all streusel ingredients and rub together with your fingertips until crumbly. Sprinkle on top of cake batter.
Microwave on high for 60 to 90 seconds. You don’t want to overcook it or it will come out dry. I suggest cooking it 60 seconds and then check it at 10 seconds intervals until ready.
Devour while it’s still warm (although it tastes delicious cold too!)
Nutrition facts
One serving yields 371 calories, 13 grams of fat, 65 grams of carbs, and 4 grams of protein.
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