Sour Cream Cinnamon Mug Cake
Baking and Desserts | Russian cuisine
⏳ Time
10 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
If you want the cake to avoid being overly sweet, use brown sugar instead of white. Moreover, in this recipe, a sweet crumb topping is made from it.
Ingredients
- Wheat Flour - ½ cup
- Sour Cream - 2 tablespoons
- Butter - 2 tablespoons
- Activated Baking Soda - a pinch
- Egg white - 1 piece
- Sugar - 2 tablespoons
- Brown Sugar - 0 oz
- Cinnamon - 1 teaspoon
Step by Step guide
Step 1
Place 1 tablespoon of butter in a cup and soften it in the microwave for 10 seconds. If you used soft butter, you can skip this step.
Step 2
Add sugar and mix with a fork for half a minute until the mixture becomes airy.
Step 3
Add sour cream and mix again.
Step 4
Beat the egg and add everything to the butter mixture in the cup. You can skip the egg, in which case the cake will be more crumbly.
Step 5
Mix the flour (leaving out two tablespoons) with the baking powder, add spices and nuts (if desired), and return to the cup. The mixture should fill the cup about 1/3 full, maybe a little more; otherwise, when the cake starts to rise, it may overflow.
Step 6
If you want to sprinkle a sweet crumb on top, mix 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon in a bowl.
Step 7
Mix well with a fork and place in the microwave at medium power (550–600 W). Start with 1 minute, then add in 10-second increments.
Step 8
After that, check if it's cooked, and if the cake is still undercooked, return it to the microwave, adding literally 10 seconds at a time. To determine if the cake is ready, poke it with a wooden toothpick or skewer—if it comes out wet, the batter inside is still raw.
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