Friday, June 22, 2012

Single-serving coffee cake

I like my sweets, but it's a rare day when my husband asks, "What's for dessert?".  So, I've had to resort to figuring out single-serving sweets.  A half batch of Tollhouse cookies is a good option, since the dough can be rolled into balls and frozen for consumption at a later date, but I want variety.  I found a website with some recipes for single-serving cakes and was intrigued. After making a couple of her recipes, I decided I would share with you my adaptation of her single-serving coffee cake.  It looks complicated, but isn't too time-consuming, and if you play your cards right, you'll only dirty up a custard cup, a shot glass, and two measuring spoons.  The flavor of this cake is not remarkable or award-winningly good, but it hits the spot when you're jonesing for a little bit of sweetness.  It's also nice for those days leading up to a grocery shopping trip, when you have no other food -- it's quick, easy, microwavable, and eggless.

Single-serving Coffee Cake
Serves 1, obviously


3 T flour
1 heaping T brown sugar
A scant 1/4 tsp baking powder
A tiny sprinkling of salt
1 1/2 T water
1-2 tsp oil or applesauce

2 tsp brown sugar
1/4 tsp cinnamon
1/2 tsp powdered sugar
A few drops of water

1. In a Pyrex custard cup, combine flour, sugar, baking powder, and salt; mix well to combine.  Add water and oil and mix thoroughly.
2. In another small vessel (I used a shot glass), combine brown sugar and cinnamon.  Scoop about half the batter out of the custard cup, sprinkle half the cinnamon sugar over the portion in the bowl, and drop the batter back into the bowl.  Sprinkle the rest of the cinnamon sugar on top.
3. Microwave the coffee cake for 45-60 seconds, or until set.  In the container used for the brown sugar, mix powdered sugar with just enough water to make a thin drizzle and pour over the top of the cake.

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