The chill of winter can only be beaten by something warm, preferably coffee. While not everyone drinks tea or coffee, everyone loves cakes so here is a quick and simple recipe of a mug coffee cake made in the microwave.

The texture was surprisingly moist and soft from the inside, and grainy and crumbly from the top due to the cinnamon crumb topping. The topping can be skipped and the cake will still taste fantastic.


• 1/4 cup flour

• 2 tablespoon brown sugar

• 1/4 teaspoon baking powder

• 1 teaspoon coffee powder

• 1/2 teaspoon vanilla extract

• 1/4 cup milk

• 1 1/2 tbsp butter, melted

Photos by the writer
Photos by the writer

Crumb topping:

• 1 teaspoon butter, softened

• 2 tablespoons brown sugar

• 1 tablespoon flour

• 1/4 teaspoon cinnamon


In a small bowl, combine all ingredients for the mug cake except for the ingredients in the crumb topping. Stir until well combined and smooth.

In another bowl, combine ingredients for the crumb topping and mix together with a spoon until it has a crumb-like texture.

The pour mug cake batter into a microwave-safe mug and top with crumb topping.

Microwave for one to one minute 30 seconds and enjoy! Best served warm. Instead of a large cup, I used two silicon cupcake moulds and I cooked for one minute 30 seconds and the cake was super moist and soft, yet cooked through. However, the crumb topping seemed too dry and crunchy, probably in the oven the brown sugar and butter would melt a bit and offer a better texture.

For those who do not like a strong taste of coffee, they can use half a teaspoon.


Published in Dawn, Young World, December 7th, 2019