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Salted-Caramel-Coffee-Cake-Mug Cake
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Salted Caramel Coffee Cake Mug Cake

Ingredients

Vanilla Cake

  • ½ cup all-purpose flour
  • 1 tbsp light brown sugar
  • 1 tbsp granulated sugar
  • ½ tsp baking powder
  • pinch of salt
  • ¼ tsp cinnamon just enough to tie it to the crumb
  • 1 tbsp vegetable oil
  • 1 tbsp Greek yogurt
  • 2 tbsp milk
  • 1 tsp vanilla extract

Cinnamon Crumb Topping

  • 3 tbsp all-purpose flour
  • 1½ tbsp light brown sugar
  • ¾ tsp ground cinnamon
  • pinch of salt
  • 1½ tbsp melted unsalted butter
  • * 1½ tbsp thick salted caramel sauce

Salted Caramel Center

  • Freeze little dollops for 15–20 minutes if you want a more defined caramel pocket.

Instructions

  • Preheat the oven to 350°F. Lightly grease a 10- to 12-ounce oven-safe ramekin.
  • Make the crumb topping. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until large crumbs form. Set aside.
  • In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon.
  • Add the vegetable oil, Greek yogurt, milk, and vanilla extract. Stir until just combined, being careful not to overmix.
  • Pour half of the batter into the prepared ramekin. Spoon the salted caramel into the center, then cover with the remaining batter.
  • Sprinkle the crumb topping evenly over the batter, leaving the crumbs loose for the best texture.
  • Bake for 20–24 minutes, or until the crumb topping is lightly golden and a toothpick inserted near the edge comes out with a few moist crumbs.
  • Let the mug cake cool for 10 minutes while you prepare the glaze.
  • In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
  • Drizzle the glaze over the warm mug cake. Finish with an extra drizzle of salted caramel and a sprinkle of flaky sea salt before serving.