Right now I am icing my shin. About an hour ago, Jim and I were walking around our yard with our dog, Bailey because we thought that we smelled gas (Jim later determined we didn’t.) When we were in the back by my deck I kicked the door of our chimnea with my shin. Our chimnea is solid and it was the type of pain that hurts so bad that you feel like you need to throw up. I didn’t move for a minute or so and I limped inside to take a look. I have a huge bruise running up and down the bone on my shin and a cut running up and down the same area. It is still really sore now so I have ice on it hoping that will help and take some of the swelling down. I’m sure I will be fine, but I just wanted to whine for a minute. It really hurt. Anywhoooo…. let’s talk about this recipe!
This is really just a fun recipe. It’s for those days when you really want a slice of your favorite coffee cake, but you don’t want to make the whole thing. Because you will eat it all. You know what I am talking about, right?
I found this on Pinterest (which I love, BTW) and it was originally from a cute blog called Prudent Baby. My Aunt Ruth used to make a sour cream coffee cake with a crumb topping and to this day it is the best coffee cake I have ever had. I have the recipe in one of my books, but I haven’t made it in a while because honestly, I am afraid that I would eat a lot of it. I do have some restraint and I wouldn’t eat the whole thing, but I would definitely eat more than I should. So when I saw this recipe my day got a little brighter. I literally got up from my chair, got my favorite coffee mug out of the cabinet and made this in about 5 minutes. I’m not kidding, it takes no longer than that.
I lightened this up a bit by using Smart Balance instead of butter, white whole wheat flour instead of AP, low-fat Greek yogurt instead of sour cream and egg white instead of the yolk. It probably affected the cake a bit, but the beauty of this cake is that since you will probably eat it warm it hides some of the imperfections that a lightened up recipe like I did might have. Believe me though, it was still awesome lightened up and it tasted A LOT like my Aunt’s coffee cake. You could probably play around with this basic idea a lot, too. I was thinking about making a pumpkin coffee cake or even adding some berries to this cake. I will definitely let you know if either of these turn out.
So, if you are longing for some coffee cake, but don’t want to tempt yourself by making the entire thing, definitely, definitely try this one out. Enjoy!
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- 1 Tablespoon Butter (I used smart balance)
- 2 Tablespoons of Sugar
- ½ egg (I used the white only)
- 2 Tablespoons sour cream (I used low fat greek yogurt)
- Vanilla – a few drops
- ¼ cup flour (I used white whole wheat)
- ⅛ tsp baking powder
- 1 Tablespoon Butter (again, I used Smart Balance)
- 2 Tablespoons Flour
- 1 Tablepoon brown sugar
- 1 teaspoon cinnamon
- Soften the butter in the bottom of your microwaveable coffee mug (don’t melt, just soften.)
- Add sugar and mix with a fork until the sugar and butter are nicely creamed together.
- Add your egg (whisk it for a few seconds if you are using part of the yolk.)
- Stir in sour cream (or yogurt) and vanilla until combined
- Add flour and baking powder and stir until combined.
- Mix the remaining flour,butter, brown sugar and cinnamon until combined and crumbly. Pour over the cake mixture.
- Microwave for 1 minute and then give it 10 second increments until it is done to your liking. (I probably went for 1 minute and 30 seconds total.) You definitely do not want to overcook it.
- ***This is best served while it’s still warm in your mug***