Apple Cider Mug Cake
- Sometimes you just need a little taste of fall—and that's where this recipe delivers. The end result is four individually sized desserts that taste like the best apple cinnamon coffee cakes you've ever had.
This recipe is prepared with the Keurig K45 Coffee Maker with My K-Cup, 48 K-Cup Packs & Filters (K42797).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- Crumb Topping:
- 1/3 cup packed light brown sugar
- 4 Tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1/2 stick unsalted butter, cold and cut into 1/2" pieces
- 1/4 cup chopped walnuts
- Mug Cake:
- 1-3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg
- 2/3 cup apple cider
- 2 tsp vanilla extract
- 1/4 cup vegetable oil
- 3/4 cup peeled, chopped Granny Smith apples
- To make the crumb topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the butter, and with your hands, work the mixture until crumbly and the butter pieces are pea size. Add the chopped walnuts and toss. Set aside.
- To prepare the cake, position an oven rack on the middle level and preheat to 375°F. Lightly grease 4 (12-oz) oven-safe mugs. Set aside.
- Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-size bowl; set aside. In another medium-size bowl, whisk together the egg, apple cider, vanilla, and oil until incorporated. Slowly add the liquid mixture into the flour mixture and mix until just combined; do not over mix. Carefully fold in the chopped apples until evenly incorporated.
- Layer 2 Tbsp of batter and 1 heaping tsp of crumb topping into each prepared mug. Repeat the process, beginning with the batter and ending with the crumb topping until both mixtures are gone. Place the mugs onto a sheet pan and bake for 35–40 minutes, or until a toothpick inserted in the middle comes out clean. Move the mugs to a wire rack to cool.