This is the fifth and final “dessert for breakfast post.” I hope you enjoy! (I do a lot of posts about dessert-y breakfasts, so I guess it’s not really the last dessert for breakfast, just the last post in this series.)
I have made several breakfast cakes in a mug before. I have been using a recipe based on Chocolate Covered Katie. I love this recipe because it is so easy to customize, and I like trying different things. Today we have a seemingly random, but really very good and wholesome breakfast/dessert recipe.
I was thinking of making some kind of peach upside-down cake in a mug, but then I thought plum would be more interesting. It’s not technically upside down, since I did not turn it out of the mug. I don’t know if that would be possible. But basically it’s soft, warm plums at the bottom, covered by hearty whole wheat cake and topped with sliced almonds and a couple extra plum slices.
Plum and Almond Upside-Down Mug Cake
- 1 plum
- 3 tbls whole wheat flour
- 1/4 tsp baking powder
- 1 tbl organic raw agave syrup
- 1/2 tsp vanilla extract
- 1 tsp peanut butter
- 1 tbl + 2 tsps water
- 2 tbls sliced almonds
Directions: Cut the plum into slices. I left it at slices, but I think the ones at the bottom should be cut into even smaller pieces, so they are easier to deal with.
Assemble the slices in the bottom of a mug as shown, reserving a few slices for topping if desired:
In a small bowl, combine the flour, baking powder, agave, peanut butter, vanilla, and water. Mix thoroughly. Pour this mixture over the plum slices in the mug.
Microwave for about 25 seconds. Then top with the almonds and microwave for another 20-25 seconds.
Remove from microwave and top with reserved plum slices. Wait a few minutes for it to cool (the plum at the bottom got quite hot when I did this). Then go ahead and enjoy!
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