0 servings
What you need
1 tsp ground cinnamon
1 tsp vanilla extract
3 tbsp all purpose flour
1 tbsp plain greek yogurt
1 ½ tbsp unsalted butter
2 pinch salt
1 caramel
1 tbsp granulated sugar
2 tbsp milk
½ tsp baking powder
1 tbsp vegetable oil
1 ½ tbsp caramel sauce
2 ½ tbsp light-brown sugar
Instructions
1 Preheat the oven to 350°F. Lightly grease a 10- to 12-ounce oven-safe ramekin. 2 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. 3 In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon. 4 Add the vegetable oil, Greek yogurt, milk, and vanilla extract. Stir until just combined, being careful not to overmix. 5 Pour half of the batter into the prepared ramekin. Spoon the salted caramel into the center, then cover with the remaining batter. 6 Sprinkle the crumb topping evenly over the batter, leaving the crumbs loose for the best texture. 7 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. 8 Let the mug cake cool for 10 minutes while you prepare the glaze. 9 In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. 10 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.View original recipe
