As a baker, I was a little hesitant to try making a microwave cake. I was pleasantly surprised at how easy this was to make and how delicious it turned out. Not only do you mix everything by hand, but only one bowl is needed! The pumpkin spice extract (which I came across at a specialty store) was a nice touch for the time of year.
4 eggs, room temperature
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup melted butter
1/2 cup 2% milk
2 tablespoons pumpkin spice extract*
Sift the flour, baking powder, and salt into a bowl. Mix in the sugar and set aside. In a measuring cup, mix the melted butter with the pumpkin spice extract. Add the eggs and mix them together thoroughly. Add the milk and mix. Add the egg mixture into the dry ingredients and mix until thoroughly incorporated.
Pour the batter into four 12oz mugs to 3/4 full. Microwave on high for 2 minutes. Note that each microwave is different, so it is better to microwave for a shorter time period and then microwave again. Check the cake – the top center should be firm to the touch. If it is still moist in the center of the mug, microwave at additional 30-second intervals until it is cooked through. (I had microwaved mine in total for 4 minutes.)
Let the cake stand for a few minutes to cool and top with whipped cream and crushed toffee bits.
*Other flavor extracts can be used instead of pumpkin spice.