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