Caramel pear mug cake

Caramel and apples are the classic combination, but the creamy, buttery pear is a fantastic alternative. Fall is pear season, and that's when you'll find the markets full of that soft, sweet fruit. Use any of them except the brown, woody Bosc pear, which is better suited to poaching.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Ripe pear : 1 grated or diced
Vegetable oil : 3 Tbsp
Egg : 1 large
Milk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Brown Sugar : 1/4 cup packed
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Caramel sauce : 1 1/2 Tbsp

Method :

In a large mug, combine the pear and oil.
Microwave for 30 seconds to warm through.
Whisk in the egg with a fork.
Stir in the milk, sugar, and vanilla.
Add the flour and salt.
Beat the batter until smooth.
Swirl in the caramel sauce.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, sour cream, caramel sauce, salted caramel sauce, pomegranate syrup, candied pecans, walnuts, freshly grated nutmeg, or cinnamon-sugar.

Variations : A great alternative to pears and caramel is pears and ginger. Omit the caramel sauce and replace it with a pinch of ground ginger, a tablespoon of peeled and grated fresh ginger, or 1/4 cup of chopped candied ginger.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

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