This microwave mug cake turns out a perfect little plum upside down cake that bakes in an incredible three minutes and makes just enough to serve one or two. Sorta perfect for when it’s too hot to turn on the oven or you’re too lazy to bake an entire cake.
This microwave mug cake recipe is just the thing to make when it’s too hot to turn on the oven or you want a dessert that makes just enough cake to share with whomever you love most with no leftovers to taunt you. It yields a classic upside down cake and is lovely with ripe plums but just as memorable with sliced nectarines or peaches. (The most critical thing is that the stone fruit you use be ripe and crazy juicy.) And the entire cake, start to finish, takes less time than it does most conventional ovens to preheat for an entire cake. We’re talking 3 minutes, folks. That’s 180 seconds. Think about that. And thank us later. Granted, this little cake makes sorta a big mess. But it’s just a couple bowls and measuring spoons—nothing that can’t easily be washed and dried in the time it takes the cake to bake in the microwave.
To make more portions of this microwave mug cake, simply double or triple the quantities of the ingredients and bake each portion separately in individual mugs.–Renee Schettler Rossi
How To Make Upside Down Microwave Mug Cake (It's SOOOOOOO Easy)
Toss some sliced plums in a mug.
Sprinkle the plums with sugar and spice to make them nice.
Spoon the cake batter into the mug and nuke it for 3 minutes. That’s it.
Special Equipment: 1 large (12 to 16 ounces) microwave-proof flat-bottomed mug
Microwave Mug Cake Recipe
- Quick Glance
- 15 M
- 20 M
- For the plum topping
- Unsalted butter, for the mug
- 1 1/2 to 2 ripe, juicy plums or pluots, pitted and cut into wedges (may substitute ripe peaches or nectarines)
- 1 tablespoon (1/2 ounce or 15 grams) granulated sugar
- 1/2 teaspoon (1 gram) ground cinnamon
- For the microwave mug cake
- 3 tablespoons (1 1/2 ounces or 45 grams) unsalted butter
- 6 to 7 tablespoons (2 ounces or 60 grams) self-rising flour*, sifted
- 1/4 cup (2 ounces or 60 grams) granulated sugar
- 2 tablespoons (1 ounce or 30ml) whole milk
- 1/2 egg (2 tablespoons or 20 grams), lightly beaten (yes, it’s an odd amount, but just save the leftovers for scrambled eggs the next morning or, even better, for a second mug cake)
- 1/2 teaspoon (1 gram) ground cinnamon
- Heavy cream or ice cream, for serving (optional)
- Make the plum topping
- 1. Cut a piece of baking parchment into a rectangle that’s about 2 inches (5cm) taller than your mug and slightly wider than the circumference of your mug. Slick the mug with some butter and form the baking parchment inside the mug in a cylinder so the paper lies flat against the sides of the mug with the parchment overlapping on the bottom of the mug and extending a couple inches above the rim of the mug.
- 2. Arrange the plum quarters in the bottom of the mug. (If you can’t fit all the plum slices in the mug, that’s okay. Just nibble the ones that won’t fit.) Sprinkle the plums with the sugar and cinnamon. If desired, toss the plums with the cinnamon and sugar to coat. Arrange the plum slices with a cut side lying flat against the bottom of the mug.
- Make the microwave mug cake
- 3. Place the butter in a heatproof bowl in the microwave and heat on 50% power until melted, 1 to 1 1/2 minutes. Let cool slightly.
- 4. Add the flour, sugar, milk, egg, and cinnamon to the melted butter and whisk until everything is incorporated, making sure there are no lumps. The batter may be thick but that’s okay. Scrape the batter over the plums.
- 5. Place the mug on a microwave-safe plate in case the cake overflows. Cook in the microwave on full power until the cake springs back when you gently touch it, 3 minutes in a 850- to 1000-watt microwave and 2 minutes in a 1100-watt microwave. (The cake will probably rise above the sides of your mug during baking and then promptly deflate. Don’t worry. This is to be expected. The cake may end up a little lopsided but looks don’t matter nearly as much as taste.) Remove the mug from the microwave and let the cake cool slightly, about 10 minutes.
- 6. Remove the paper liner and still-warm cake from the mug and invert the cake into a shallow bowl so the plums are revealed. Discard the paper. Serve the mug cake warm with a dribble of cream or a scoop of ice cream, if desired. (The cake should be eaten on the day it is made and preferably while warm.)
*How To Make Self-Rising Flour
- This microwave mug cake recipe requires self-rising flour. You can find this in most grocery stores in the baking aisle next to the all-purpose flour. But if you don’t have a trip to the store in your near future, can also DIY it. To make 1/2 cup self-rising flour, which is just slightly more than you’ll need for the recipe below, simply stir together 1/2 cup all-purpose flour with 3/4 teaspoon baking powder, and 1/4 teaspoon salt.
Hungry for more? Chow down on these:
Microwave Mug Cake Recipe © 2016 Hannah Miles. Photo © 2016 Clare Winfeld. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!