Autumn Crumble Mug Cake

Photo by Helen (#2) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Cake:

  • 1

    tablespoon butter,softened

  • 2

    tablespoons brown sugar

  • 2

    tablespoons kabocha puree, may substitute any pumpkin puree

  • 2

    drops vanilla extract

  • 1/4

    cup all-purpose flour

  • 1/8

    teaspoon baking powder

  • Pinch of salt (about 1/16 teaspoon)

  • 1/8

    teaspoon pumpkin pie seasoning

  • Streusel:

  • 1

    tablespoon butter

  • 2

    tablespoons flour

  • 1

    tablespoon brown sugar

  • 1

    tablespoon chopped pecans

  • 1/8

    teaspoon groundcinnamon

Directions

In large microwave-safe mug, add butter and sugar. Mix well to combine. Stir in remaining cake ingredients until just combined, using the back of your spoon to smooth out the batter. In a separate bowl, combine all streusel ingredients. Using your fingers, mix ingredients until they form a lumpy,sandy consistency. Sprinkle streusel on top of batter and cook in microwave on high for 1 minute. Continue cooking in 10-second intervals, checking after each interval until cake is barely set on top (about 50-80 seconds depending on your microwave). Serve cake while warm. Makes 1 serving.

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