Thank god sweet Friday. Okay, so maybe it’s going a little overboard by renaming a mug cake (and a packet mix at that!) after a dessert classic like Tarte Tatin, but I just couldn’t keep this to myself. When I made TorTazza apple pie mug cake the last time, the results were okay but the apple pie flavor didn’t quite hit the mark. So the question begged to be asked: how can I make this thing better? And that’s when the idea of apple slices sauted in butter, sugar, and cinnamon came to mind.
Folks, this is a no-brainer, an instant gratification sugar fix, and I bet it would work with any mug cake recipe. I suppose you could also use canned apple pie filling, but be sure to butter the bottom of the mug (a wide type with curved bottom) to facilitate release.