Yesterday we came home from 2 amazing weeks exploring Andalusia, Spain and I know I’ve been neglecting my blog but soon I will have some wonderful photos and recipes to share from our road trip adventure in the south of Spain. What seems like months ago -before we left for vacation, I prepared these fun pumpkin spice mug cakes from a cook book called Mug Cakes-100 speedy microwave treats to satisfy your sweet tooth by Leslie Bilderback. I was given a copy of this cook book to review and another one to give away to one of my lucky readers that lives in the USA.
Being that we in the Northern Hemisphere are officially in ‘pumpkin baking season’ I selected the pumpkin spice cake as the recipe I wanted to share for my review of this creative fun cook book. I like having my copy of Mug Cakes on hand as a resource for those moments when my sweet tooth requires quick satisfaction and I don’t want to have an entire cake on my kitchen counter for days -that’s just asking for trouble! I also think this book would make a thoughtful gift or hostess gift for the holiday season.
I was curious to bake a cake in my microwave, mostly curious about the texture of the cake. Would it come out tender or be more on the tougher side? The recipes make 2 small mug cakes or 1 more generous mug cake, just the right amount for an individual or a small family, very small -like 2 people, which in my case is just perfect!
I left my mug cakes, except for a sprinkling of chopped toasted walnuts, for the most part unadorned. In addition to some really good looking small cakes -Mug Cakes shares all kinds of ideas for toppings and garnishes, in fact that is the name of the last chapter in the book. Next time I bake a mug cake I would add a small scoop of ice cream on top, maybe one of those special holiday flavors, like pumpkin spice or even a good vanilla bean vanilla.
Anyway, getting back to the texture of the cake, even a very small one, baked in a microwave -how was it? I have to admit that when I beat together all the ingredients, divided the batter up between the 2 mugs, placed them into the microwave, turned it on for approximately 1 1/2 minutes and observed my cakes rising out of their mugs I became almost giddy with excitement at the gratification of creating such an instant home baked mug cake experiment/ experience that again I forgot all about my worries about the cake’s texture from baking in a microwave. This is chemistry in action right in front of your nose through the glass window of your microwave.
The verdict -pumpkin spice mug cakes baked in a microwave should be eaten warm as soon as possible as the texture does become slightly rubbery as they cool, but not to worry -the leftover cake is wonderful smeared with almond butter for breakfast and very good with a cup of strong coffee. I have the red velvet, caramel-fleur de sel, and root beer float mug cake on my ‘mug cakes to make list’ and there are so many more in the book that sound good. If you are interested in a chance to win a copy of Mug Cakes-100 speedy microwave treats to satisfy your sweet tooth just leave a comment on this post and one lucky person will be selected and sent a book.
Recipe from Mug Cakes, 100 speedy microwave treats to satisfy your sweet tooth by Leslie Bilderback.
- 1 large egg
- 1/4 cup pumpkin puree
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup packed brown sugar
- 7 tablespoons (1/4 cup plus 3 tablespoons) self-rising flour
- Pinch of kosher salt
- 1/2 teaspoon pumpkin pie spice (or 1/8 teaspoon each ground cinnamon, nutmeg, ginger and a very tiny pinch of clove)
- 3 tablespoons toasted pecans or walnuts, chopped, plus extra if you want to sprinkle on tops
- In a large mug or small bowl, whisk together the egg and pumpkin puree with a fork.
- Stir in the milk,vanilla and sugar.
- Add the flour, salt and spices.
- Beat the batter until smooth.
- Stir in the nuts.
- Microwave the cakes separately for about 1&1/2 minutes, until risen and firm to the touch.
- Topping ideas: Whipped cream, caramel sauce, candied walnuts or dried cranberries.