MogoBlog MogoLicious Tasty Tip of the Day: For this mug cake, you should make a batch of salted caramel because you’re going to need it in this salted caramel apple spice mug cake! It definitely elevates the flavor and who doesn’t love salted caramel? This mug cake reminds me of a salted caramel apple pie. You must top this a la mode! A giant scoop of vanilla ice cream would be DIVINE.
Salted Caramel Apple Spice Mug Cake
Ingredients for Apple Spice Mug Cake:
- 1/4 cup all-purpose flour
- 1/2 teaspoon apple pie spice
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar
- Pinch of salt
- 1 1/2 tablespoons unsweetened applesauce
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 1 teaspoon water
- vanilla ice cream, optional
Ingredients for Homemade Salted Caramel Sauce:
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, diced into 1-inch cubes
- 1 cup heavy cream
- 2 teaspoons of Kosher salt, please see notes
Directions for Apple Spice Mug Cake (make in your MogoBox Mug):
- In a small bowl, whisk together the dry ingredients.
- Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain.
- Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 1 minute and 50 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave, drizzle your homemade salted caramel sauce (or you can use a store-bought caramel sauce) on top and enjoy!
Directions for Homemade Salted Caramel Sauce:
- In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
- The sugar will soon start to clump together. This is ok and what it is supposed to do! (See photos above)
- The sugar will soon start to break down into a liquid and you’ll want to switch to a whisk to get rid of the clumps.
- Once the sugar is in liquid form, you’ll want to continue swirling the pot until it boils until it turns an amber color.
- Once that happens, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
- Once the butter has melted, CAREFULLY add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
- Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
- Store in the refrigerator and warm up slightly to drizzle or use for desserts.
- Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 1 minute and 50 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power. This batter is wetter and more moist than my other mug cakes hence the longer cook time. If you feel that your batter is still too wet after 1 minute and 50 seconds, feel free to zap it a little longer.
- Yes, no eggs in this either. Eggs is what makes typical mug cakes spongey!
- Kosher salt and table salt are VERY different. 2 teaspoons of Kosher salt vs. 2 teaspoons of table salt will yield very different tastes. I used Kosher salt. If you don’t have Kosher salt, you can use table salt but definitely start at 1/2 teaspoon and go up from there.
- This recipe is very versatile as well. If you feel the ‘salted caramel’ level is not to your taste preference (everyone’s is different), please feel free to add more salt or less salt. You should start out with the least amount of salt and build from there. You can always add more but you can’t take it out so you don’t want to ruin a batch of this by adding too much salt in the beginning!
Prep Time: 1 minute
Cook Time: 2 minutes
Yields: 1 MogoBox.com Mugs with Attitude® serving