Tuesday, February 11, 2014

Microwave Coffee Cake

Have you seen the recipes on pinterest for microwave cookies, brownies, and chocolate cake?  I've tried several of them, and I gotta say, I did not like them.  They were mushy, had a funny texture, and tasted strongly of egg.  I was convinced that microwave baked goods were, well, no good.

Until now.

I'm student teaching right now in a FACS Exploration B class, and we are in our foods unit.  I try every recipe before my students do, so I know how to help them.  This week we are making sour cream cake, or more commonly known as coffee cake.  It's a microwave recipe.  I was very skeptical.

Oh. My. Gosh!  This cake is pretty darn good!  It's spongey, it's light, it tastes perfect!  I had to share it.  I didn't take pictures as I made it, so I'll try to be descriptive.

Sour Cream Cake

Cake ingredients:
 1/4 c. sugar
2 Tbsp. butter
1 egg
1/2 tsp. vanilla
1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. sour cream

Topping ingredients:
2 T. butter
2 T. brown sugar
2 T. oatmeal (quick oats)

Second Topping:
2 T. Cinnamon Sugar (2 T. sugar with 1/8 t. cinnamon)

1. Mix all the ingredients for the cake with the hand mixer in a bowl.
2. In a separate bowl put all the ingredients for the topping. Using a pastry cutter mix the ingredients together.
 3. Using a glass round pan layer the ingredients in this order: half the topping, half the cake mix, rest of the topping, and finally rest of the cake mix on top.  (I used a 6-inch wide Pyrex bowl)
4. Bake in the microwave for 3 minutes. Then let it stand for 1 minute.
 If the cake still does not look done cook for an additional 30 seconds.
 5. Sprinkle the top with cinnamon sugar, and enjoy!