Need to get your cake on in a hurry, then a microwave mug cake is your jam.
Just grab your favorite mug; mix in the ingredients; and microwave for 1-2 1/2 minutes.
And let them eat cake!
- 75 g buttermilk
- 40 g unsalted butter, melted
- 25 g grapeseed or other neutral oil
- 4 g (1 tsp) vanilla extract
- 1 egg
- 45 g quick oats
- 40 g sugar
- 40 g brown sugar
- 40 g cake flour
- 1 g (1/4 tsp) baking powder
- 1 g (1/4 tsp) kosher salt
- 0.25 g (1/8 tsp) ground cinnamon
- APPLE MATCHSTICKS
- 5 g lemon juice
- 1 apple
- 60 g brown sugar
- 0.5 g (1/8 tsp) kosher salt
- BROWN SUGAR GLAZE
- 1 recipe liquid reserved from apple matchsticks
- 5 g unsalted butter
Grab your favorite large mug and spray with cooking spray. Set aside.
Whisk buttermilk, melted butter, oil, vanilla and egg together in a bowl.
Whisk the oats, sugar, brown sugar, cake flour, baking powder, salt and cinnamon in a separate bowl.
Pour wet ingredients into dry and stir to combine. Make sure to stir until the lumps are gone.
Power batter into the mug and top with a generous amount of the apple matchsticks.
Microwave the mug until the cake rises and puffs up and looks like it is about the spill out over the mugs. Start with 1 minute, and if it looks too raw, continue to microwave in 15-second increments until the sides and top have set, up to 2 1/2 minutes.
Remove mug from the microwave, drizzle the brown sugar glaze all over the top, and garnish with apple matchsticks.
Heat oven to 250 F. Line a sheet pan with parchment paper.
Put the lemon juice in a small bowl. Cut the apple into 1/8 inch matchsticks. Add matchsticks to the bowl with the lemon juice and toss to coat.
Toss the matchsticks with the brown sugar and salt and let them sit for 10 minutes to release their juices.
Gently squeeze the apples to release more of their juices. Reserve the brown sugar and apple juice liquid for the brown sugar glaze.
BROWN SUGAR GLAZE
Put the reserved liquid from the apple matchsticks into a small pot and bring to a boil over high heat. Reduce to low and continue to cook until the liquid darkens and coats the back of the spoon, about 1 1/2 minutes. Stir in the butter until melted.
Let glaze cool to room temperature before using.