Microwave Sour Cream Cinnamon Cake
2 servings
10 minutes
If you want the cake to be less cloyingly sweet, use brown sugar instead of white. Especially since in this recipe it is used to make sweet crumbs for the cake.
1
Put 1 tablespoon of butter in a cup and soften it in the microwave for 10 seconds. If you used soft butter, you can skip this step.
- Butter: 2 tablespoons
2
Add sugar and mix with a fork for half a minute until the mixture becomes airy.
- Sugar: 2 tablespoons
3
Add sour cream and stir again.
- Sour cream: 2 tablespoons
4
Beat the egg and add everything to the butter mixture in the bowl. You can skip the egg for a crumbly cake.
- Chicken egg: 1 piece
5
Mix the flour (without two tablespoons) with the baking powder, add spices and nuts (if desired), and return to the bowl. The mixture should fill the bowl about 1/3 full, a little more is fine, otherwise, when the cake starts to rise, it may overflow.
- Wheat flour: 0.5 glass
- Baking soda: pinch
- Cinnamon: 1 teaspoon
6
If you want to sprinkle sweet crumbs on top, mix 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon in a bowl.
- Butter: 2 tablespoons
- Wheat flour: 0.5 glass
- Brown sugar: 1 g
- Cinnamon: 1 teaspoon
7
Mix well with a fork and place in the microwave at medium power (550–600 W). Start with 1 minute, then add 10 seconds.
8
After that, check if it's ready, and if the cake is still undercooked, send it back to the microwave, adding literally 10 seconds at a time. To determine if the cake is done, poke it with a wooden toothpick or skewer - if it comes out wet, the batter inside is still raw.
