I decided to make Todd a treat today. I have next to no will power when it comes to cake and so I have been trying to do mug cakes when I can. That way he gets to enjoy a bit of an indulgence and I have nothing to tempt me. This one turned out really REALLY lovely.
I adapted it from a recipe I found on Table For Two. I used her basic cake recipe and switched out the spice a bit. I probably also used a bit more applesauce as our applesauce over here is on the chunky side. I think I used about 2 TBS instead of one.
I also used my own salted caramel recipe as it is very simple and straightforward. You can't mess it up. You really can't. And it tastes good. I often make it for pancakes and waffles. It makes about cup, but it keeps for about a month in the refrigerator. You will find it comes in really handy.
I also think an addition of about 2 TBS of toasted chopped walnuts or pecans would make a beautiful addition.
Todd enjoyed it with a nice dollop of low fat squirty cream on top. He was one very happy camper. One thing I really liked about this cake is that there is no eggs in it. Eggs can tend to make microwave mug cakes a bit rubbery. This one was not rubbery in the least. I highly recommend! Moist and delicious.
Makes one serving
This is a delicious indulgence for one! Todd loves this. I make the sauce ahead of time. It makes far more than you need, but it is nice to keep in the fridge for all sorts.
Microwave on high for 1 minute and 50 seconds, or whatever it takes for you to have a set cake. It may take a bit longer depending on the strength of your microwave. Let stand for a couple of minutes, then rough up the centre, pour over some caramel sauce, squirt on some cream and serve. Dig in and enjoy!
I hope you will give this cake a go. Its moist and delicious. (I confess I did taste it.) It's just lovely. Bon Appetit!
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