A Better Mug Cake - from theĀ Oven

December 15, 2019
0 Ratings
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Makes 1-2 servings
Author Notes

Like many others, I got caught up in the mug cake phenomenon for a while...easy, quick, sort of tasted good. But I found the soft, steamed texture from the microwave unpleasant and stopped making them.
This is a quick cake, similar to the recipes for the mug cakes, but made in the you get more caramelization, texture, flavor.
You can make this in the morning, while you get ready for your day. Or pop it in the oven at the beginning of dinner to be ready for dessert.
I made this with pears - they're in season and I like them - but use whatever you have or like. If using frozen fruit, cooking time will likely be shorter. —Nancy

What You'll Need
  • 1 cup raw pear or fruit of choice (weight varies)
  • 2 tablespoons flour, unbleached white or white whole wheat (about 30g)
  • 2 tablespoons sugar (about 30g)
  • 2 tablespoons whipping or heavy cream (about 30g)
  • 1 tablespoon butter, unsalted (about 15g)
  • 1 Large egg (about 2 oz or 55-60g)
  • 1 dash salt
  • 1/2 teaspoon baking powder (2g)
  1. Heat oven to 350F (180C).
  2. Mix the dries - flour, baking powder, salt. Mix the wets (includes sugar, cream, egg).
  3. Line two ovenproof mugs or one small skillet, with butter.
  4. Scatter small fruit like berries or cut-up pieces of larger fruit around the bottom of the mugs or skillet. Mix the wets and dries and pour batter immediately over the fruit.
  5. Bake about 20-30 minutes (until toothpick comes out clean or center top is springy to the touch).
  6. Dust with cinnamon or another spice you like, and serve as is for breakfast. For a dessert, or extra richness, garnish with yogurt, sour cream or vanilla ice cream.

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