This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.
Love the crunchy top! It’s always a crowd pleaser. Since it’s only crunchy on the top the day I bake it, I often get the ingredients and pan ready the night before then mix wet/dry and bake. Today I made it into muffins. Reduced temp to 325 and cooked for 40 minutes or so (I lost track of how many times I added time) the lower temp gives flat, crunchy tops. When I did it at 350 they were not crunchy like it is as a cake.
Try this recipe - Blueberry Mug Cake
One of my favourite!))
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