Juicy brown sugar and cinnamon apples are topped with a fluffy cinnamon‑vanilla cake. All cooked in a mug, this single‑serve dessert is ready in just 10 minutes — perfect for fall or any time you want a quick, cozy treat.
Note: This recipe was originally published in 2017 and updated in 2020 with new photos and clearer instructions. The method has been refined based on reader feedback.
This apple cinnamon mug cake elevates the simple mug cake into a layered, comforting dessert. It’s a few extra steps compared to a plain mug cake, but the result — tender cake with warm, cinnamon‑kissed apples — is well worth it.
The recipe begins with chopped apples tossed with brown sugar and a pinch of cinnamon, cooked briefly until juicy. A cinnamon‑vanilla cake batter is spooned over the apples and microwaved until the cake is moist and fluffy. Serve straight from the mug or add a scoop of vanilla ice cream for an indulgent finish. Ready in about 10 minutes, this mug cake is quick, cozy, and satisfying.
Recipe ingredients
Ingredient notes
- Butter: Unsalted butter is recommended. If using salted butter, omit the pinch of salt called for in the batter.
- Apple: Gala apples work well and hold their shape after microwaving. Use any apple you enjoy, but avoid varieties that break down completely (like Red Delicious or McIntosh) if you prefer firmer apple pieces.
- Milk: Whole milk gives the cake a richer texture, but 2%, skim, or a non‑dairy milk will also work.
Step by step photos
1. Mix the dry ingredients and set aside.
2. Melt the butter in a microwave‑safe mug.
3. Combine the melted butter with milk and vanilla, then whisk into the dry ingredients until smooth.
4. In the same mug, stir chopped apple with brown sugar, a pinch of cinnamon and a small amount of flour; microwave until the apples are softened and juicy, then stir again.
5. Spoon the cake batter over the warm apples — do not stir.
6. Microwave until the cake is set and no wet batter remains on top. Let cool slightly and enjoy.
Tips and tricks
- To unmold the cake easily, swirl melted butter around the inside of the mug before adding the batter.
- If your baking powder is clumpy, break it up before mixing so you don’t get bitter pockets in the cake.
- Use only a small pinch of cinnamon in both the apples and the batter — too much can make the cake taste bitter. A light sprinkle on top after cooking is a nice garnish.
Recipe FAQs
Use a mug that holds at least 12 ounces to leave room for rising. If you’re concerned, place the mug on a microwave‑safe plate to catch any drips. Always confirm your mug is microwave‑safe.
Serve directly from the mug or unmold onto a plate or bowl. Swirling melted butter around the mug before adding batter helps release the cake for unmolding. A glass jar shows the layers nicely, and a scoop of vanilla or cinnamon ice cream or whipped cream elevates the dessert.
Gala is a good choice because it holds its shape when heated. If you prefer firmer apple pieces, avoid varieties that become mushy when cooked. Choose an apple based on the texture and flavor you enjoy.
Related recipes
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Chocolate Berry Mug Cake
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Gingerbread Mug Cake
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Snickerdoodle Mug Cake
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📖 Recipe
Apple Cinnamon Mug Cake
A fluffy vanilla‑cinnamon mug cake layered over juicy brown sugar cinnamon apples.
- Author: Kate
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 1 mug cake
- Category: Dessert
- Method: Microwave
- Cuisine: American
Ingredients
For apple layer:
- ½ cup peeled, chopped apple
- ¼ teaspoon all‑purpose flour
- 1 tablespoon packed brown sugar (light or dark)
- 1 pinch cinnamon
For cake batter:
- 2 tablespoons unsalted butter
- 5 tablespoons all‑purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 pinch cinnamon
- 1 pinch salt
- ¼ cup milk
- ¼ teaspoon vanilla
Instructions
1. In a small bowl, whisk together the dry cake ingredients: 5 tablespoons flour, 2 tablespoons sugar, ½ teaspoon baking powder, a pinch of cinnamon and a pinch of salt. Set aside.
2. Place 2 tablespoons butter in a large microwave‑safe mug. Cover loosely with a paper towel to prevent splatter and microwave on high for 30 seconds or until melted. If you plan to unmold, swirl some melted butter around the sides of the mug.
3. Pour the melted butter, ¼ cup milk and ¼ teaspoon vanilla into the dry ingredients. Stir with a fork until smooth; do not overmix.
4. In the same mug used for the butter, combine the chopped apple, 1 tablespoon brown sugar, ¼ teaspoon flour and a pinch of cinnamon. Stir until the sugar and flour are evenly distributed and no dry flour remains.
5. Microwave the apples on high for 45 seconds, until slightly softened and juicy. Stir, then spoon the cake batter over the apples without stirring.
6. Microwave the filled mug on high for 90 seconds. If the top still shows wet batter, microwave in 10‑second increments until set. Serve from the mug or unmold onto a plate.
Notes
Gala apples performed well in this recipe because they retained some texture after microwaving. If you dislike very soft apples, avoid varieties known to become mushy when cooked.
Use only small pinches of cinnamon in both the apples and batter; too much can produce a bitter taste. A light sprinkle after cooking is a pleasant finishing touch.
If your baking powder is clumpy, break it apart before mixing to avoid bitter pockets in the finished cake.
Use a mug of at least 12 ounces to prevent overflow. Place the mug on a microwave plate if you want to protect the microwave from any potential drips. Confirm the mug is microwave‑safe before cooking.