Coffee cup coffeecake
Prep time: 10 minutes
Cook time: 75 seconds (in the microwave oven)
2 tablespoons dark brown sugar
2 tablespoons flour
1 tablespoon butter, softened
1 tablespoon butter, softened
1 tablespoon dark brown sugar
1/2 egg (1 egg lightly beaten and divided)
2 tablespoons sour cream
1 teaspoon maple syrup
Vanilla (a few drops)
1/4 cup self-rising flour
1/4 teaspoon cinnamon
1 teaspoon apricot or other preserves
For the crumb topping, mix the ingredients together in a small bowl with your fingers. Pinch together until crumbs form.
For the cake, mix butter and sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until blended well. Add flour and cinnamon; beat until smooth. Pour half of batter into a buttered coffee cup, drop preserves into center, then top with remaining batter.
Top with crumb topping, microwave about 75 seconds.
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