Small Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a small (8-inch round or similar small baking vessel) or line with parchment. This recipe yields a single small cake or large muffin-style portion.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour (1.25 cups), granulated sugar (2 tbs), baking powder (1.5 tsp), and fine salt (0.5 tsp) until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk the whole milk (0.75 cups), large egg (1), melted unsalted butter (2 tbs), and vanilla extract (0.5 tsp) until smooth and uniform.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are fine. Avoid overmixing to keep the final texture tender.

Transfer and bake

Pour or spoon the batter into the prepared small pan or into a single large muffin cup lined or greased. Smooth the top. Bake in the preheated oven for 18–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. If using a smaller/deeper pan, check at 20 minutes and adjust time as needed.

Cool

Remove from oven and allow to cool in the pan for 8–10 minutes. Run a knife around the edges if needed, then transfer to a wire rack to cool to warm or room temperature before finishing.

Dust the top with powdered sugar (1 tsp) using a fine-mesh sieve and garnish with fresh berries or a spoonful of jam (0.25 cups) before serving. Serve warm or at room temperature.