Six-minute Spiced Apple Mug Cake
Come autumn, when there’s a glut of apples falling from the trees (or into your trolley), there’s nothing better than baking them into a golden, spiced apple sponge. My mug cake captures all those rich autumnal flavours in miniature, topped with an oaty-toffee crumble.
|For the cake:|
|¼ tsp||baking powder|
|20g||soft dark brown sugar|
|¼ tsp each of||ground cinnamon, mixed spice, ground nutmeg|
|2 tbsp||apple sauce|
|2 tsp||vegetable oil|
|1||small apple, peeled, cored and chopped into small chunks|
|For the crumble topping:|
|20g||dark brown sugar|
|1 tbsp||runny honey|
You will need: a microwave.
Clean and dry a large, microwave-proof mug (approx. 300ml capacity).
Put the butter for the crumble topping in the mug and microwave on high for around 20 seconds until it melts (this will also grease the mug). While it cooks, mix the other crumble ingredients together in a bowl. Then add the melted butter and stir to combine.
In a separate bowl, mix all the cake ingredients except the chopped apple. Once combined, stir in the apple chunks.
Transfer the cake mix to the mug and use the back of a spoon to flatten it slightly.
Top with the crumble, pressing it down so it’s all tightly packed.
Microwave on high for 3 minutes.
Let the mug cool slightly – you don’t want to burn your hands on all that hot sugar – before removing from the microwave to serve. You can either eat it straight from the mug or turn it out and serve with a scoop of vanilla ice cream.
Keep an eye on mug cakes when baking them in the microwave as they might cook faster or overspill depending on the size, thickness and material of your mug!