A dollop of homemade whipped topping enjoyed on my deck. (Charlotte Ekker Wiggins photo)

Apple Cinnamon Mug Cake

I decided to try this on a warm but overcast day promising rain. It’s still winter flirting with spring and I know better than to fall for it, we still have winter ahead.

One of the reasons I like to try mug cakes is that they are fast to make and easy portion control.

Apple Cinnamon Mug Cake Recipe

You will need:

1/2 cup all-purpose flour
1/2 cup finely diced apple (I used Gala)
3 tablespoons unsweetened applesauce (I substituted apple butter)
1/2 cup milk I used powdered milk
2 tablespoons tightly-packed light brown sugar
2 tablespoons neutral-flavored oil (I used extra virgin olive oil)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon allspice optional
pinch salt

The last step is to add cut up apples. (Charlotte Ekker Wiggins photo)

To make:

Use mugs that hold at least 12 oz. of fluid.

Spray mugs with cooking spray, or use butter or oil to apply a light coating to the interior walls of the mugs.

Mix dry ingredients (flour, baking powder, ground cinnamon, allspice, and salt) thoroughly, to ensure even distribution.

Mix wet ingredients (applesauce, milk, pure vanilla extract, brown sugar, and oil) together.

Add the dry ingredients to the wet and thoroughly combine.

Stir in apple bits.

Pour the batter into two mugs, filling about halfway to 3/4 of the way full depending upon the size of your mugs.

Place in microwave and bake on medium-high heat for 2 minutes, adding 15 second increments if the interior does not pass the skewer test. Mine took 2 1/2 minutes and I baked each mug separately. The cake is done when a skewer inserted in the center comes out clean.

Enjoy warm with your favorite topping. The consistency reminds me of bread pudding.

It was surprisingly not sweet.