Snickerdoodle mug cake
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A single-serving cinnamon mug cake with layers of cinnamon sugar, microwaved in about a minute. Cool it a few minutes before eating.
Ingredients
Mug cake
- ¼ cup all-purpose flour (plus 2 tablespoon)
- 2 tablespoon sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ cup milk (room temperature)
- 2 tablespoon salted butter (melted and cooled)
- ½ teaspoon vanilla extract
Cinnamon sugar
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Equipment
- mug
- mixing bowl
- whisk
Directions
- In a small bowl, whisk together the flour, sugar, baking powder, and cinnamon.
- Stir in the milk, butter, and vanilla until smooth. In a second small bowl, combine the topping sugar and cinnamon.
- Spoon a generous layer of batter into the mug, then add a spoonful of cinnamon sugar. Repeat the layers, finishing with cinnamon sugar on top.
- Microwave on high for 1 to 1½ minutes, or until done. Let cool for a few minutes.
Notes
Use a non-tapered mug; 14 ounces leaves room to rise. After 1 minute, cook in 30-second increments until the top is springy and a toothpick comes out clean. Leftovers: airtight in the refrigerator 2 to 3 days. Safety: raw flour; cook through.
Nutrition
Serving: 161g | Calories: 503kcal | Carbohydrates: 66g | Protein: 5.4g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 0.9g | Cholesterol: 67mg | Sodium: 331mg | Potassium: 127mg | Fiber: 1.5g | Sugar: 41g | Vitamin A: 812IU | Vitamin C: 0mg | Calcium: 161mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.