5 Minute Coffee Cake

WARNING: This involves baking in a microwave so if that offends you...avert your eyes now.

So there coffee cake in an hour and there's coffee cake now. There's coffee cake for an army and there's coffee cake for just you and your friend (which could be you, if you're so inclined). This recipe is the latter in both cases.

Yes. Coffee cake from an oven is better. But this recipe serves that need for an immediate fix.

You can also half this recipe -- that's how the original recipe went -- but that involves halving an egg, which is kind of weird -- unless of course you're also in the mood for a tiny omelet. Then go for it!

Ingredients

BATTER
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1/4 cup sour cream
1/16 teaspoon (couple drops) vanilla
1/2 cup flour
1/4 teaspoon baking powder
TOPPING
2 tablespoons butter, softened
1/4 cup flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon

2 servings

Directions

Place butter in a mixing cup (nuke for about 10 seconds if not softened).

With a mini-whisk or fork, stir in sugar.

Add the egg, sour cream and vanilla -- stirring between each addition.

Mix in flour and baking powder.

Split batter between two coffee mugs

In a separate bowl, add butter (nuke if not softened) then add rest of topping ingredients.

Split the topping and crumble over the batter.

Microwave each mug one at a time for a 70 seconds, for starts. Check for desired doneness. Nuke for another 10, if necessary. (I had to go to about a minute and a half with my microwave.)

under 10 minutes for 2