I know what you're thinking after looking at this picture. "CakeSpy," you're thinking, shaking your head sympathetically, "has been hitting the vanilla extract a bit hard".
Well, maybe sometimes. But not this time--this cake, which might be a little ugly but is actually surprisingly tasty--was baked in the microwave, in a mug.
It was a sample recipe from the self-released book Coffee Mug Cake Cookbook which immediately intrigued me--after all--cake? Baked in the microwave? In a mug? I had to give this a try.
The recipe was very easy to follow; the cake itself came out with an unusual but not unpleasant texture, more like a sort of thick flan or custardy cake. To try and make it ever-so-slightly cuter I topped it with some confectioners' sugar quickly whisked with cream and a mellowcreme pumpkin. I am not going to forsake the oven, but in a pinch, this is definitely a sweet option for a quick sweet fix.

Curious about the book? It can be purchased here. Want to try the recipe? Here it is:

Pumpkin Cake in a Mug

• 7 tablespoons flour
  
• 1/4 cup brown sugar
  
• 1/4 teaspoon cinnamon
  
• Dash of ginger, ground cloves and nutmeg
  
• 1 egg
  
• 2 tablespoons milk
  
• 1/4 teaspoon vanilla
  
• 1/4 cup canned pumpkin
  
• 3 tablespoons chopped pecans (optional) - I used walnuts
  

1. Mix together the flour, brown sugar, cinnamon, ginger, ground cloves and nutmeg. Add egg, milk and vanilla. Mix well, making sure to scrape the sides and bottom of the mug. Stir in the pumpkin and pecans.

   

2. Cook for 3 minutes on high on a microwavable plate, followed by 2 minutes at 50% power. Turn the mug upside down to release the cake onto the plate.