Mug Cakes

I've been resisting the mug cake idea because I think a microwaved cake can't be as good as a baked one. Instead, I've been playing with small batch baked cakes. Recently, a coworker mentioned she liked making mug cakes in the microwave, so I tried this recipe. While a bit "doughy" as a result of cooking in the microwave, it was still pretty satisfying. I put a spoonful of Nutella in each before baking, which was also good.

Next I tried this lemon version, doubling the recipe to make two, and baking them instead of using the microwave. Here is the doubled version:

Baked lemon mug (ramekin) cakes

Makes 2

• 1/2 c flour
• 1/4 c sugar
• 1 tsp baking powder
• 3 Tbsp oil
• 1/4 c milk
• zest from a lemon
• 2 Tbsp fresh lemon juice

Mix ingredients. Pour into greased 6 oz ramekins. Bake at 350 for 15-20 min (I baked at 325 for 23 min and they were still a bit underdone in the centers-bake at 350 next time).

Lemon

Pumpkin Mug Cakes

4 tbsp all purpose flour

2 tbsp white granulated sugar

1 tsp baking powder

½ tsp cinnamon

¼ tsp nutmeg

pinch of ground clove

¼ tsp ground ginger

pinch salt

2 tbsp pumpkin puree

½ tsp vanilla extract

3 tbsp milk

Note: The original instructions called for this to be one serving, cooked in a 12 oz mug. I doubled the recipe and opted to cook them in four 6 oz ramekins. Instead of cooking them in the microwave, I baked at 350 for about 22 min.

Mix all dry ingredients together. Stir in the milk, pumpkin puree, and vanilla. Mix well.

Microwave on high for 2 minutes (or bake- see note). Top with whipped cream and sprinkle with cinnamon if desired.

Pumpkin

Coconut Cake

The first time I tried this recipe, I made the mistake of using coconut cream and not sweetened cream of coconut. Cream of coconut can be hard to find in the grocery store- it's usually located in the cocktail ingredient area as it's used to make pina coladas. A 15 oz can is perfect for this recipe. I used high-sided 8" round cake pans for more height instead of 9" and baked for 49 min. You have to stir the cream of coconut in the can before you use it because it tends to separate. Use parchment on the bottom of the cake pans as the dense cake wants to stick. Put coconut on the sides of the cake first by spreading it in your hand and patting it onto the cake. Excess that falls on the plate can be used on top.

For the cake:

2 3/4 cups all-purpose flour

1 3/4 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter, softened

4 large eggs, separated

1 cup buttermilk

1 cup canned sweetened cream of coconut

1 teaspoon vanilla extract

For the frosting:

8-ounce package cream cheese, at room temperature

1 stick butter, at room temperature

2-3 cups powdered sugar

1/2 cup canned sweetened cream of coconut

4 cups sweetened shredded coconut

1 teaspoon vanilla extract

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides (see note above). Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, alternate beating in dry ingredients and then buttermilk, just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

To prepare the frosting beat the cream cheese and butter together until mixed. Add the cream of coconut, the vanilla extract, and the powdered sugar. Mix until frosting comes together.

Place 1 cake layer on cake plate. Spread 1 cup cream cheese frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

Cream of Coconut

Cream of Coconut

I like the height the 8" cake pans created