One-Bowl Baking

Peanut Butter & Jelly Mug Cake

by:
February 14, 2019
17 Ratings
Photo by Bobbi Lin
Author Notes

One of my deepest, darkest secrets (and perhaps the greatest evidence of my self-sufficiency) is this peanut butter and jelly mug cake. I make it for myself whenever I'm in the middle of a Grey's Anatomy episode and need something sweet to tide me over until Meredith's closing monologue, which always makes me cry. It gives me that little boost of energy I need to really let it all out and just bawl. And if some of my tears go into the cake, all the better; the salt helps brings out the peanut butter flavor.

Special thanks to Ella Quittner, mug cake expert, for her help developing this one. —Eric Kim

Test Kitchen Notes

Featured in: A 5-Minute Peanut Butter & Jelly Mug Cake (That Happens to Be Gluten-Free). —The Editors

  • Prep time 4 minutes
  • Cook time 1 minute
  • Serves 1
Ingredients
  • 1/4 cup peanut butter
  • 1 tablespoon brown sugar
  • 1 egg
  • 1/4 teaspoon baking powder (see Note below)
  • 1 pinch salt
  • 1 tablespoon grape jelly (or whatever you have on hand)
In This Recipe
Directions
  1. In a 12-ounce mug, whisk peanut butter, brown sugar, egg, baking powder, and salt together until smooth. Then plop in the jelly, swirling it into the batter with a knife.
  2. Microwave mug cake on high for 45 to 60 seconds, or until just set.
  3. Note: If you want a fudgier, gooier cake, then leave out the baking powder.

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Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.