Air Fryer Mug Coffee Cake
One egg-based vanilla cake with two cinnamon-sugar layers, cooked at 350°F in a wide oven-safe cup. Includes five minutes of cooling.
Ingredients
Cake Batter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt use up to this amount, to taste
- 1 tablespoon granulated sugar
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Cinnamon Layer
- 1 teaspoon ground cinnamon
- 3 teaspoons brown sugar
- 1 1/2 teaspoons vegetable oil
- 1/16 teaspoon salt
Instructions
Layer and Air Fry
- Preheat air fryer to 350°F if required. Whisk flour, baking powder, granulated sugar, and cake salt to taste, using up to 1/2 teaspoon; mix in egg, 2 tablespoons oil, and vanilla just until smooth.
- Stir cinnamon, brown sugar, 1 1/2 teaspoons oil, and 1/16 teaspoon salt until evenly damp.
- In a wide 12–16-ounce oven-safe mug or ramekin, add half the batter and half the topping, then repeat. Keep the vessel no more than about two-thirds full.
- Air fry at 350°F for 10–12 minutes until the top sets and a toothpick in the cake portion shows no wet batter. Continue in 1–2-minute intervals if needed.
- Remove with oven mitts and cool 5 minutes. Serve as 1 portion.
Notes
- Let the hot cup cool 5 minutes before serving.
- Refrigerate leftovers within 2 hours and use within 2 days.
- Reheat using a method approved for the cooking vessel.