This variation of our easy Apple Coffee Cakes is scaled for an individual serving and is quick comfort food for chilly fall mornings, requiring few ingredients to put together quickly. Best of all, it’s allergy free! Our recipe is for a large coffee cup (about 12 ounces). You may halve or double the recipe as desired for the size coffee cup you are using – the raw batter should fill the cup about 1/2 to 3/4 full. Remember that microwave ovens vary, and you may have to adjust your cooking time accordingly!
1/2 cup Better Batter Gluten Free Yellow Cake Mix
1/2 cup applesauce (we love to use homemade or commercial chunky cinnamon sauce, but you may use any kind)
1/8 tsp of apple or pumpkin pie spice (optional)
Streusal (optional, but really good)
4 tbsp margarine, butter, or shortening
4 tbsp brown sugar
4 tbsp Better Batter Gluten Free Flour
Spray a microwave safe 12 oz coffee mug with cooking spray, or grease well.
Combine cake mix and applesauce (and optional spice) together in mug, stirring until mixture resembles pudding.
Meanwhile mix together streusal ingredients, until mixture forms large crumbs when pressed together. Moisten hands, if mixture is too dry, to add a touch of moisture, when squeezing.
Microwave cake in mug on high heat for 1 minute, or until puffy and cooked through – it should still be moist inside, and will continue to cook a little when taken out. Remove cake from microwave and quickly top with large crumbs. Microwave another 30 seconds to slightly melt the crumbs. Allow to cool at least another minute (be careful – it may be hot!) Eat out of mug, or allow to cool completely and turn out onto a plate to eat.