Butterscotch-Pecan Mug Cake

Ingredients

• 2 tbsp. salted butter
• 3 tbsp. milk
• 1/4 tsp. vanilla extract
• 1/4 c. all-purpose flour
• 3 tbsp. packed light brown sugar
• 1/4 tsp. baking powder
• 1/4 tsp. ground cinnamon
• Pinch of kosher salt
• 2 tbsp. chopped pecans, plus more for topping
• Vanilla ice cream, for topping
• Butterscotch sauce, for topping

Directions

1. Put the butter in a 12-ounce microwave-safe mug and melt on 50 percent power, 10 to 15 seconds. Add the milk and vanilla and stir with a fork until smooth. Add the flour, brown sugar, baking powder, cinnamon and salt. Stir until smooth, making sure there are no lumps of flour in the bottom of the mug. Stir in the pecans.
2. Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes. Top with the ice cream, butterscotch sauce and more pecans.