Sunday, 22 June 2014

  • 3 tablespoons dark brown sugar, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened, divided
  • 1 pinch plus 1/4 teaspoon ground cinnamon, divided
  • 1 pinch salt, optional
  • 1/2 egg (from 1 egg lightly beaten and divided)
  • 2 tablespoons sour cream
  • 1 teaspoon maple syrup
  • Vanilla extract (a few drops)
  • 1/4 cup self-rising flour
  • 1 teaspoon apricot or other preserves


1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form.
2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth.
3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping.
4. Microwave on high until done, about 1 minute 15 seconds.
Per serving: 655 calories; 31g fat; 18g saturated fat; 165mg cholesterol; 9g protein; 86g carbohydrate; 48g sugar; 1.5g fiber; 470mg sodium; 205mg calcium.

References from: St. Louis


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