Pineapple Upside-Down Cake in a Mug
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 369
- Total Fat
- 11
- Saturated Fat
- 8
- Carbohydrates
- 66
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 320
- Total: 10 min
- Active: 10 min
Ingredients
2 tablespoons maple syrup or dark amber agave syrup
1 pineapple ring, well drained and patted dry
1 maraschino cherry, stemmed and patted dry
3 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
Pinch kosher salt
1 tablespoon plus 1 teaspoon milk
1 tablespoon plain Greek yogurt
1 1/2 teaspoons coconut oil, at room temperature
Whipped cream, for serving, optional
Directions
- Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
- Whisk together the flour, sugar, baking powder and salt in a small bowl.
- Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
- Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.