Quick And Easy Coffee Cake For Two Microwave Recipes

Steps:

• 1. Put 2 TBS room temperature butter into a microwave safe bowl or measuring cup (at least 4 cups).
• 2. Add 4 TBS sugar, or baking sweetener of your choice, to the softened butter and mix until creamy.
• 3. Add 1 room temperature egg and whisk until well incorporated.
• 4. Add 4 TBS sour cream or moistener of your choice (e.g. plain yogurt, mayonnaise, applesauce, etc.) and whisk until well incorporated.
• 5. Add 1/2 tsp vanilla and whisk until well incorporated.
• 6. Add 1/2 cup flour and 1/4 tsp baking powder to the batter and mix with spatula until just incorporated.
• 7. Fold in 1/3 cup cinnamon chips and your apple, along with whatever other additions you like, until combined. Set cake batter aside and make your crumb topping.
• 8. In a small bowl, put 2 TBS butter, 4 TBS flour, 2 TBS brown sugar, 1 tsp white sugar (can use more if you like a sweeter topping), 1 1/2 tsp cinnamon (more or less to your taste). Using your fingers, mash together to form a crumbly mixture. You can also add 2 TBS quick oats and/or 2 TBS nuts at this point.
• 9. Spray Pam into a microwave-safe glass baking dish (I use 18 cm Pyrex dish, but you can use smaller or larger depending on how tall you want the cake). Wipe out the dish leaving just a light film.
• 10. Pour 1/2 of your batter into the bowl and sprinkle about 1/2 of your crumb topping to cover the batter. Add a few chips, raisins or nuts if you like. Pour the remaining batter on top and sprinkle the remaining crumb topping to cover the batter. Add additional chips nuts and fruit on top of your cake if you desire. I like adding additional cinnamon chips.
• 11. Microwave on high for 3 minutes and check with a toothpick in the center to see if done. If the toothpick has wet batter, microwave for another minute and check again to see if done. Repeat at 1 minute intervals until done to your liking. My microwave took 6 minutes. Remember, timing will vary depending on the size of your cooking bowl
• 12. When done cooking, remove from microwave and set on a rack to cool for a bit. Flip out onto a plate and invert onto another plate so top is showing. Cake is ready to serve. You can also serve it straight from the dish if you desire.
• 13. If you want your cake a bit richer/sweeter, take some softened cream cheese, mix it with honey and cinnamon (to your taste), then drizzle a bit on cake...DEEELISH! You can also use Philadelphia Cream Cheese Indulgence instead of making your own. Just as good.
• 14. NOTE: if your microwave baking dish is more than 1/2 full, you may want to put a plate under it while cooking to catch any potential overflow.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
• Add 1/2 cup milk, egg, and oil.
• Beat by hand, mixing well.
• Pour into greased 8-inch round dish.
• Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
• Sprinkle over batter and sprinkle with nuts.
• Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
• Cool 15 minutes; drizzle with fine glaze.
• Serve warm.
• Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
• From tip of spoon, drizzle glaze over cake in spoke fashion.

Steps:

• In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
• After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
• Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.

Steps:

• Mix flour, coffee, creamer, and sugar together in a microwave-safe mug.
• Microwave on high power until cake looks done in the middle, about 3 minutes. Let stand for 1 minute before serving.

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.