Up to date images and an up to date recipe for at present’s throwback!
The revised recipe is admittedly rather less wholesome than my authentic, however it’s a lot tastier due to the addition of coconut oil and double the crumb topping.
I subbed out half of the applesauce for coconut oil, and simply added a bit extra Greek yogurt to fill within the hole. I additionally determined to double up on the crumble topping components as a result of, let’s be trustworthy, that’s the very best a part of a espresso cake, proper?!
What stays the identical is a gentle, spongy, & lightly-sweetened entire wheat “cake” baked in a espresso cup and worthy of a particular breakfast-for-one. I’ve not tried utilizing the microwave for this recipe, however in fact it might work; simply be cautioned that the ensuing texture is likely to be much less mild & fluffy.
Half of the attraction of this recipe (for me, at the very least) is consuming the cake out of a espresso cup, however you may definitely run a butter knife across the edges as soon as cooled and wrap the cake in foil or paper towel to eat on the go.
Throwback Thursdays: Single-Serving Espresso[cup]cake
by Lauren Zembron
Prep Time: 2 minutes
Cook dinner Time: quarter-hour
Key phrases: bake breakfast dessert snack cake
Elements (1 serving)
Cake:
- 1/2 Tbsp virgin coconut oil, melted
- 1/2 Tbsp unrefined cane sugar (or 1 Tbsp for a sweeter cake)
- 1 egg white
- 2 1/2 Tbsp plain 2% Greek yogurt
- 1/8 tsp pure vanilla extract
- 1/4 cup entire wheat pastry flour
- 1/4 tsp baking powder
- tiny pinch salt
Crumble Topping:
- 2 1/2 tsp virgin coconut oil, melted
- 2-3 Tbsp entire wheat pastry flour (begin with 2 Tbsp, add a bit extra if the combination is just too moist)
- 2 tsp brown sugar
- 1/2 tsp floor cinnamon
Directions
Preheat oven to 350°F. Calmly grease an oven-safe 6 oz espresso cup.
For the cake: Within the backside of the cup, stir collectively the melted coconut oil and sugar till well-combined. Utilizing a fork, whisk within the egg white. Whisk within the yogurt and vanilla extract. Stir within the 1/4 cup flour, baking powder, and salt simply till mixed. Don’t overmix.
For the crumble topping: In a small bowl or ramekin, stir collectively the coconut oil, flour, brown sugar, and cinnamon till crumbly. Sprinkle evenly over the batter within the cup.
Place stuffed cup within the oven and bake for about quarter-hour, or till a toothpick inserted into the middle comes out principally clear.
Fastidiously take away espresso[cup]cake from the oven and let cool for a few minutes earlier than devouring.