Microwave Mug Cake
This microwave mug cake recipe is an upside-down plum cake that takes just 3 minutes to bake. Quick and easy dessert.
Equipment
- 1 large (12 to 16 ounces) microwave-proof flat-bottomed mug
Ingredients
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 granulated sugar
- 1/2 teaspoon ground cinnamon
For the microwave mug cake
- 3 tablespoons unsalted butter
- 6 to 7 tablespoons self-rising flour*, sifted
- 1/4 cup granulated sugar
- 2 tablespoons 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 ground cinnamon
- Heavy cream or ice cream, for serving (optional)
Instructions
Make the plum topping
- 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.
- 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
- 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.
- 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.
- 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.
- 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.)
Notes
*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.Nutrition
Serving: 1serving | Calories: 747kcal | Carbohydrates: 96g | Protein: 9g | Fat: 38g | Saturated Fat: 23g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 49mg | Fiber: 2g | Sugar: 64g