Created by LindasBusyKitchen on April 10, 2013
Step 1: Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It matters not.
Step 2: Coffeecake: Add butter to the cup. Soften it in the microwave for 10-15 seconds. Don’t melt, just soften.
Step 3: Stir in sugar until it’s fluffy and creamy, maybe 30 seconds.
Step 4: Break the egg into a ramekin and stir it up, then split it between two cups of coffee cake, or just use half of the egg mixture for one coffee cake. (you can add egg. You don’t have to, but without egg it’s more crumbly and less cake-y. You can do a whole egg to one serving if you want to. Play it by ear. Try it out and see what tastes best to you).
Step 5: Stir in sour cream and vanilla.
Step 6: Stir in flour and baking powder.
Step 7: Topping: In a separate ramekin or bowl add butter, flour, brown sugar, and cinnamon. Smoosh it together with your fingers.
Step 8: Add the crumb topping mixture to the cup.
Step 9: Microwave for 1 minute, then do in 10 second intervals until it is done to your liking. (In my microwave 20 seconds works well).
Step 10: It will be REALLY HOT when you take it out of the microwave, so let it cool down for a minute before digging in.