Butterscotch-Pecan Mug Cake
Butterscotch and pecan are a match made in dessert heaven.
By Ree Drummond
Jump to recipe
Yields:
1 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
If you've never made one of these microwaveable beauties, get ready, because your life is about to change!
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Ingredients
- 2 Tbsp. salted butter
- 3 Tbsp. milk
- 1/4 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 3 Tbsp. packed light brown sugar
- 1/4 tsp. baking powder
- 1/4 tsp. ground cinnamon
- Pinch of kosher salt
- 2 Tbsp. chopped pecans, plus more for topping
- Vanilla ice cream, for topping
- Butterscotch sauce, for topping
Directions
- Step 1Put the butter in a 12-ounce microwave-safe mug and melt on 50 percent power, 10 to 15 seconds. Add the milk and vanilla and stir with a fork until smooth. Add the flour, brown sugar, baking powder, cinnamon and salt. Stir until smooth, making sure there are no lumps of flour in the bottom of the mug. Stir in the pecans.
- Step 2Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don't overcook the cake or it will be dry.) Let cool for 2 to 3 minutes. Top with the ice cream, butterscotch sauce and more pecans.
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