Juicy brown sugar and cinnamon apples are topped with a fluffy cinnamon‑vanilla cake. Made in a single mug, this individual dessert is ready in just 10 minutes. It’s a cozy treat that’s perfect for fall — or any time you want a quick, comforting dessert.
Note: This post was originally published in 2017 and updated in 2020 with new photos and clearer instructions. The recipe has been refined based on reader feedback.
This apple cinnamon mug cake elevates the basic mug cake by adding a warm, juicy apple layer under a soft, cinnamon‑scented cake. It takes a few more steps than a plain mug cake, but the result — tender cake with caramelized apple — is well worth the effort.
The process is simple: small diced apples are tossed with brown sugar, a pinch of cinnamon and a little flour, then microwaved until juicy. A quick cake batter, flavored with cinnamon and vanilla, is spooned over the apples and microwaved until the top is set and the cake is moist. Serve straight from the mug or top with a scoop of vanilla ice cream for extra indulgence. Ready in about 10 minutes, this recipe makes one satisfying single‑serve dessert.
Recipe ingredients
Ingredient notes
- Butter: Unsalted butter is recommended. If you only have salted butter, omit the pinch of salt listed in the cake batter.
- Apple: Gala works well because it keeps its shape, but any firm apple that holds up to cooking is a good choice. Avoid varieties that quickly turn to mush if you prefer distinct apple pieces.
- Milk: Whole milk gives the richest texture, but 2%, skim, or a plant‑based milk can be used as needed.
Step-by-step photos
1. Combine the dry cake ingredients and set them aside.
2. Melt the butter in a microwave‑safe mug.
3. Mix the melted butter, milk and vanilla into the dry ingredients until just combined.
4. Combine the chopped apple with brown sugar, a pinch of cinnamon and a little flour in the mug and microwave until the apples are tender and juicy. Stir once more.
5. Spoon the cake batter on top of the apples — do not stir.
6. Microwave until the cake is set and there is no wet batter remaining on top.
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 has formed small lumps, break them up with your fingers or a fork before mixing. Any unbroken bits can give a bitter taste when baked.
- Use only a small pinch of cinnamon in both the apples and the batter. Too much cinnamon can overpower the dessert and create a bitter note.
Recipe FAQs
Use a mug that holds at least 12 ounces so the cake has room to rise. If you’re concerned, place the mug on a microwave‑safe plate to catch any spills. Always confirm that the mug is microwave‑safe before using it.
You can eat the cake directly from the mug or carefully unmold it onto a plate. Serving it in a clear jar highlights the apple and cake layers. A scoop of vanilla or cinnamon ice cream, or a dollop of whipped cream, makes a lovely finish.
Choose apples that hold their shape when cooked if you want distinct pieces in the dessert. Gala, Honeycrisp, Braeburn and Fuji are good options. Avoid varieties like McIntosh or Red Delicious if you don’t want the apples to become very soft.
Related recipes
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Chocolate Berry Mug Cake -
Gingerbread Mug Cake
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Snickerdoodle Mug Cake
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📖 Recipe
Apple Cinnamon Mug Cake
A single‑serve cinnamon‑vanilla cake layered over juicy brown sugar apples. Ready in 10 minutes and perfect for a quick dessert or cozy snack.
- 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 the apple layer:
- ½ cup peeled, chopped apple
- ¼ teaspoon all‑purpose flour
- 1 tablespoon packed brown sugar (light or dark)
- 1 pinch cinnamon
For the 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 (omit if using salted butter)
- ¼ cup milk
- ¼ teaspoon vanilla
Instructions
1. In a small bowl, whisk together the dry cake ingredients: 5 tablespoons flour, 2 tablespoons granulated sugar, ½ teaspoon baking powder, a pinch of cinnamon and a pinch of salt. Set aside.
2. Place 2 tablespoons butter into a large, microwave‑safe mug. Cover loosely with a folded paper towel and microwave on high for 30 seconds, or until melted. If you plan to unmold the cake, swirl the melted butter around the sides of the mug.
3. Add ¼ cup milk and ¼ teaspoon vanilla to the dry ingredients, then pour in the melted butter. Stir with a fork or small whisk until just combined; do not overmix.
4. In the same mug used for the butter, combine the chopped apple, 1 tablespoon packed brown sugar, ¼ teaspoon flour and a pinch of cinnamon. Stir to coat the apples evenly and ensure there are no dry bits of flour.
5. Microwave the apples on high for 45 seconds, until they are slightly softened and juicy. Stir, then gently spoon the cake batter on top of the apples without mixing.
6. Microwave the mug cake on high for 90 seconds. If the top still shows wet batter, continue microwaving in 10‑second intervals until the cake is set. Serve warm from the mug or unmold onto a plate. Add a scoop of vanilla ice cream or a spoonful of whipped cream if desired.
Notes
Gala apples were used here because they hold their shape well, but choose any firm apple you enjoy. If you prefer firmer apple pieces, avoid naturally soft varieties.
Only a small pinch of cinnamon is needed in both the apples and the batter — too much can create bitterness. A light dusting on top after cooking adds aroma without overpowering the flavor.
Break up any lumpy baking powder before mixing; unbroken pieces can impart a bitter taste. Use a mug of at least 12 ounces to prevent overflow, and place the mug on a plate if you’re concerned about spills. Confirm the mug is microwave‑safe before using.