One-Pot Wonders

A Better Mug Cake - from theĀ Oven

December 15, 2019
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, I like them - but use whatever you have or like. If using frozen fruit, cooking time will likely be shorter. —Nancy

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Makes 1-2 servings
  • 1 cup pear, raw (225-250g)
  • 2 tablespoons flour, unbleached white or white whole wheat (about 30g)
  • 2 tablespoons sugar (about 30g)
  • 2 tablespoons whipping cream (about 30g)
  • 1 tablespoon butter, unsalted (about 15g)
  • 2 ounces egg (that's one large)
  • 1 dash salt
  • 1/2 teaspoon baking powder (2g)
In This Recipe
  1. Heat oven to 350F (180C).
  2. Mix the dries - flour, sugar, baking powder, salt. Mix the wets (cream, egg).
  3. Line two ovenproof mugs or bowls, or one small skillet, with butter.
  4. Cut the pear into slices or cubes and scatter round the mugs or skillet. Mix the wets and dries and pour immediately over the fruit.
  5. Bake about 30 minutes or until fruit is tender.
  6. Dust with cinnamon or another spice you like, and serve as is for breakfast. For a dessert, or extra richness, garnish with yogourt, sour cream or vanilla ice cream.

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