Mug cake with apples

Total time: 50m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 346 Kcal, 7g Protein, 41g Carbohydrates, 17g Fat


  • Cake mixture
  • 2 eggs
  • 100 g ground cane sugar
  • 200 g crème fraîche
  • 2 pinches salt
  • 1 tsp baking powder
  • 50 g rolled oats
  • 150 g white flour
  • 50 g ground hazelnuts
  • 500 g sour apples (e.g. Boskoop), diced, 3 tbsp set aside
  • 1 tbsp lemon juice
  • Topping
  • 1 tbsp ground cane sugar
  • 4 tbsp rolled oats
  • 1 tbsp butter, melted, left to cool a little
  • Utensils
  • 8 ovenproof cups (each approx. 100 ml) with saucers, cups greased and floured

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  • Cake mixture

    Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy. Stir in the crème fraîche. Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Add the diced apple and lemon juice, mix, transfer to the prepared cups.
  • Topping

    Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 180°C. Leave to cool on a rack.
  • Tip:

    The baking time may vary by approx. 5 mins. depending on the size of the cup.

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