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 oven...so 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
pear, raw (225-250g)
flour, unbleached white or white whole wheat (about 30g)