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Hello, foodies…

Fall officially starts this Wednesday! Are you ready? Have you BEEN ready? There was a harvest festival in my area over the weekend and while the food and wares put me in the spirit, the 91-degree weather made it all seem somehow surreal! I was thrilled when things cooled off on Sunday and stayed relatively fall-like today.

Whatever the weather decides to do in your area on Wednesday, we’re embracing the new season with a recipe that encompasses the deliciousness of the season: Apple Cider Mug Cake!

Apple Cider Mug Cake

This recipe is prepared with the Keurig K45 Coffee Maker with My K-Cup, 48 K-Cup Packs & Filters (K42797).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Crumb Topping:

• 1/3 cup packed light brown sugar
• 4 Tbsp all-purpose flour
• 2 tsp ground cinnamon
• 1/2 stick unsalted butter, cold and cut into 1/2" pieces
• 1/4 cup chopped walnuts

Mug Cake:

• 1-3/4 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg
• 2/3 cup apple cider
• 2 tsp vanilla extract
• 1/4 cup vegetable oil
• 3/4 cup peeled, chopped Granny Smith apples

Preparation:

1. To make the crumb topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the butter, and with your hands, work the mixture until crumbly and the butter pieces are pea size. Add the chopped walnuts and toss. Set aside.
2. To prepare the cake, position an oven rack on the middle level and preheat to 375°F. Lightly grease 4 (12-oz) oven-safe mugs. Set aside.
3. Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-size bowl; set aside. In another medium-size bowl, whisk together the egg, apple cider, vanilla, and oil until incorporated. Slowly add the liquid mixture into the flour mixture and mix until just combined; do not over mix. Carefully fold in the chopped apples until evenly incorporated.
4. Layer 2 Tbsp of batter and 1 heaping tsp of crumb topping into each prepared mug. Repeat the process, beginning with the batter and ending with the crumb topping until both mixtures are gone. Place the mugs onto a sheet pan and bake for 35–40 minutes, or until a toothpick inserted in the middle comes out clean. Move the mugs to a wire rack to cool.

Foodies, remember that Temp-tations® mugs are also freezer-safe, so feel free to make this recipe and freeze any cakes you aren’t eating. Or, better yet, make these cakes in advance to save time later. Just make sure the mugs come to room temperature before re-heating them in the oven.

 I’ll see you Wednesday at our normal time—8pm ET—for In the Kitchen with David(R).

Keep it flavorful!

—David