Regular Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan (or line with parchment) and set aside.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed and no lumps remain.

Combine wet ingredients

In a separate medium bowl, beat the eggs lightly. Add the milk, melted unsalted butter, and vanilla extract; whisk until combined and smooth.

Mix wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — the batter should be smooth but avoid overmixing to keep the final texture tender. Scrape the sides and bottom to incorporate any dry pockets.

Bake

Pour the batter into the prepared 9-inch pan and spread to an even layer. Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Cool

Remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto the rack to cool completely (about 30–40 minutes total cooling).

Dust and serve

Once the cake is completely cool, dust the top lightly with powdered sugar using a fine-mesh sieve, if desired.

Add fruit and syrup

Arrange fresh berries on top or alongside each slice. Warm the maple syrup slightly and serve on the side or drizzle a little over each slice just before serving.

Slice into 8 equal pieces and serve at room temperature. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.