Spice Cake in a Mug - Recipe

 

By Linda Andersson

If you enjoy having a bit of cake with your coffee or tea, or just on its own, this old reconstructed Scandinavian recipe will do the trick. 

For this recipe, you’ll need at least an 11 ounce coffee mug and a microwave oven.

Mix together the dry ingredients in a small bowl and set them aside.

Dry Ingredients:

3 Tablespoons Flour

1/8 Teaspoon Salt

1/8 Teaspoon Baking Soda

1/4 Teaspoon Cinnamon *

1/8 Teaspoon Nutmeg *

1/8 Teaspoon Ginger *

*1/2 Teaspoon of Pumpkin Spice may be used as a substitute for the combination of Cinnamon, Nutmeg, and Ginger if that’s what you already have at home.

Wet Ingredients:

1 Tablespoon Softened Butter

2 Tablespoons Sugar

1 Egg

1 Teaspoon Brewed Coffee

1 Tablespoon Applesauce

Optional:

1 Tablespoon Raisins

Continue by softening the butter inside of the mug. Since this is a recipe for such a small amount of cake, the butter acts as both a fat for the cake and to help prevent it from sticking to the walls of the mug as it bakes.

Using a fork, mix in the sugar. Beat in the egg, the brewed coffee, and the applesauce. If you’re including raisins, add them now.

Once the wet ingredients are blended, slowly add in the dry ingredients and mix well.

Now, here’s the tricky part: Microwave the cup of batter for at the most, 2 minutes in total. This recipe was baked in a 700 Watt microwave oven, so yours may need less time.

WARNING: Start with 1 minute on the clock and keep an eye on it and watch for possible overflow, OPENING the microwave door after 30 seconds to allow the cake to fall. And then repeat every 15 seconds not only to prevent it from spilling over, but so it is also able to compact itself back down and then rise again. (This is similar to allowing yeast dough to rise and then pounding it down several times before baking).

It may not take as long in your microwave. For me, it has been perfect each time with the interrupted 2 minute max.

 

Once the cake is totally baked, allow it to cool down. I was in no hurry, and let it cool on the counter for a few minutes and then placed it in the freezer door for another ten minutes since this cake tastes the best refrigerated, in my opinion.

Send this recipe to a friend in a special way by making a gift of a mug with the recipe already printed on it at https://www.zazzle.com/z/a5xblt2s?rf=238056633117508053 : 

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