Thursday 28 August 2014

Posted by Judie on Thursday 28 August 2014
A simple cake-in-a-mug recipe which results in a perfectly-sized moist cake. It can also be modified to have different flavours! For my cake I did a cinnamon flavoured cake with no crumb topping, then I topped it up with caramel sauce and chopped hazelnuts to serve. 

Makes 1 serving

For the cake:
  • 1 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 egg
  • 2 tbsp sour cream
  • few drops vanilla
  • 1/4 cup flour
  • 1/8 tsp baking powder
For the crumb topping:
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
  • 1 tbsp cinnamon
Add a tablespoon of butter to a mug. Soften it in the microwave for 10-15 seconds. Don’t melt, just soften. Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds. Add the 1/2 egg and stir it up. Then stir in 2 tablespoons of sour cream and a few drops of vanilla, being careful not to add too much. Stir in 1/4 cup of flour and 1/8 teaspoon baking powder. 

If you want some crumb topping, in a separate bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon. Mach it together with a fork. Add the crumb topping mixture to the cup. 

Cook the cake in the microwave. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave it took 2 minutes and 30 seconds. It will be really hot when you take it out of the microwave, so let it cool down for a few seconds, then dig in. 

You can change the flavour of the cake very simply by adding or replacing some ingredients. For an almond flavoured cake simply replace the vanilla flavouring with almond flavouring. For a cinnamon cake just add 1 teaspoon of ground cinnamon. For a chocolate cake you can replace a tablespoon of flour with a tablespoon of cacao powder. 

Adapted from Original Recipe

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