raspberries & sour cream mug cake

Raspberries & Sour Cream Mug Cake

This mug cake was inspired by a pinner’s suggestion to put jam in my lemon mug cake.  The  lemon cake with berries sounded really lovely, and then it dawned on me – raspberry and sour cream mug cake! The combination might sound strange but I promise you it is so good. Something about the tart berries and the sour cream just go together so well, and the added sugar makes it just sweet enough.  I liked this so much I made it two days in a row.

raspberries & sour cream mug cake

raspberries & sour cream mug cake

As with all my mug cakes, this was made with a small tea sized mug, so it wont fill a regular coffee cup all the way unless you double the recipe.  If you do double your recipe, up the microwave time to 1:20 – 1:30.

raspberries & sour cream mug cake

You can use fresh or frozen raspberries, but if you use frozen they kind of “melt” into the cake a little bit more.  So much yum!

raspberries & sour cream mug cake

Raspberries & Sour Cream Mug Cake

Serves 1
Prep time 7 minutes
Cook time 1 minute
Total time 8 minutes

Ingredients

  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/2 tablespoon vegetable oil
  • 1 tablespoon sour cream
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 3-4 raspberries (fresh or frozen)

glaze

  • 1 tablespoon sour cream
  • 2 tablespoons powdered sugar

Directions

1. Mix together dry ingredients (minus berries) well then add wet ingredients and mix until just combined. Set the raspberries in the center.
2. Microwave for 45-55 seconds, or 55-1 minute if you used frozen berries.
3. Mix together sour cream and powdered sugar for glaze, spoon it the mug cake on or pipe it on with a small bag snipped at one corner.

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