I love summer, but I’m pretty over these 100 degree days. The kids are back in school, and today my morning was overcast and begging for a cozy coffee. And what goes better with coffee than coffee cake? But it’s just me, so I scour Pinterest and find a coffee cake-in-a-mug recipe. Bingo. Thank you, CookingWithCurls.com. Since we DO have the most amazing jam here, I had to add a bit to the mix. So I may have tweeked the recipe a bit, and here it is…
– COFFEE CAKE IN A MUG –
Serves 1 – Only takes a couple minutes
Ingredients for Cake
- 2 TBLS Salted Butter
- 1/4 C Bisquick Mix
- 2 TBLS Sugar
- 1/4 tsp Ground Cinnamon
- 1/4 C Milk
- 1/2 tsp Vanilla Extract
- 1-2 TBLS Hartley Farms’ Spiced Blueberry Jam
Ingredients for Topping
- 1 TBLS Butter
- 2 TBLS Bisquick Mix
- 1 TBLS Brown Sugar
- 1/4 tsp Ground Cinnamon
Directions
- Melt butter in the microwave (15-30 sec)
- Add sugar, Bisquick, and cinnamon
- Pour in milk, and vanilla… mix it all up!
- Drizzle in some Hartley Farms’ Spiced Blueberry Jam
- In a separate bowl make the topping. Mix all ingredients together, then plop on top of your cake mix.
- Microwave for 1 minute 30 seconds.
I probably should have taken more pictures during the process, but I’m new at this blogging thing, so it can only get better from here, right? For the most part, the recipe is pretty easy. I mixed all the cake ingredients in the mug first. Then I 
added some jam. I used a different bowl to mix the topping, then plopped it on top. It plopped, it didn’t crumble. Maybe I used too much butter? But butter is better…
After assembling my mug, I put it in the microwave for a minute and a half. It puffed up so beautifully, and then immediately sunk in on itself once it started cooling down. I nuked it another 30 seconds, but only succeeded in melting my tongue. No matter! I achieved what I set out to do: obtain a carb/sugar load with my morning cup o joe, with enough butter to keep the lines on my face full. Who needs Restylane?
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