Coffee Cup Upside-Down Mini-Cake
This mini-cake is fun! (Kids will love it.) It cooks in minutes in the microwave. It’s yummy. And it has built-in portion control. Who could ask for anything more?
Well, we could ask for a consistent shape, I suppose. One mini-cake turned out to be a perfect tower with a dome; the other had its dome collapse and the whole edifice had to be levelled.
Baking perfectionists may ask, “What happened?” Perhaps it was how I put the apple slices in the bottom of the cup (no arranging: I just dropped them in and mixed in the sugar and cinnamon). Maybe it was the way I put in the batter. Truth be told: I have not a clue.
Clearly, this recipe requires more experiments, but how hard will that be with the fruit season just about upon us? I’m thinking peach, mango, plums, blueberry, strawberry, raspberry…
Makes 2 mini-cakes
- 1 apple, unpeeled
- 1 tbsp. + 1 tbsp. dark brown sugar (I used Splenda’s Brown Sugar Blend.)
- ¼ cup liquid egg substitute (1 egg)
- ¼ cup + ¼ cup (if needed) soy or other alternative milk
- 1/8 tsp. vanilla
- ¼ cup flour (I used white rice flour.)
- 2 tbsps. sweetener (Note to Weight Watchers: The point count below is based on the use of artificial sweetener.)
- 1/8 + 1/8 + ¼ tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. xanthan gum
- 1/8 tsp. salt
- Cooking spray
- Spray the interiors of 2 coffee cups with cooking spray.
- Cut the apple into thin slices and then cut the slices in half.
- Divide the apple slices into two and add each half to a cup.
- Add 1 tbsp. brown sugar + 1/8 tsp. cinnamon to each cup, stirring so that apples are coated.
- Microwave each cup for 1 minute at High so that apples are soft.
- In a medium bowl, mix liquid ingredients: egg, ¼ cup of milk, and vanilla.
- In a small bowl, whisk together dry ingredients: flour, sweetener, ¼ tsp. cinnamon, baking powder, xanthan gum, and salt.
- Add dry ingredients to wet ingredients in batches. (Batter should be thick and damp, and will not pour easily.)
- Add extra ¼ cup of milk, if necessary. (My rice flour required the full ½ cup, but gluten-free flours have different “thirsts.”)
- Taste-test to ensure you are happy with the sweetness.
- Spoon batter into each cup so that it is divided between the two cups.
- Wet your fingers and smooth down the top of the batter in each cup.
- Microwave each cup for 2-3 minutes at High. (Mine took 3 minutes, but since microwaves can differ…)
- Turn each cup over a small plate so that the mini-cake falls out.
For Weight Watchers: The point-value of this cake depends on the flour that you use. I was so concerned that the cake wouldn’t rise because it was being microwaved that I used the safest gluten-free flour I know: white rice flour. But rice flour is point-costly, and each mini-cake is 5 points. If I’d used white bean flour, each serving would have been 3.25 points. Next time…
This post was linked to Slightly Indulgent Tuesdays at the Simply Sugar and Gluten-Free blog.