Find more great coffee cup recipes: Caramel Fleur De Sel Cake, Nutella Espresso Cake, White Chocolate Macadamia Nut Mug Cake and more here:
Yield: 1 serving
3 tablespoons dark brown sugar, divided
2 tablespoons all-purpose flour
2 tablespoons butter, softened, divided
1 pinch plus 1/4 teaspoon ground cinnamon, divided
1 pinch salt, optional
1/2 egg (from 1 egg lightly beaten and divided)
2 tablespoons sour cream
1 teaspoon maple syrup
Vanilla extract (a few drops)
1/4 cup self-rising flour
1 teaspoon apricot or other preserves
1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form.
2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth.
3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping.
4. Microwave on high until done, about 1 minute 15 seconds.
Per serving: 655 calories; 31g fat; 18g saturated fat; 165mg cholesterol; 9g protein; 86g carbohydrate; 48g sugar; 1.5g fiber; 470mg sodium; 205mg calcium.