My dear neighbors just returned from a vacation in Paris. They brought me the most adorable, cornflower blue ramekin. It just screams of all things summer: blueberries, daisies, sundresses and Lake Michigan.
With a little bit of adapting on this recipe, I ended up with a single serving spice cake. It didn’t take any less time than a whole cake, but you won’t have to deal with leftovers sitting on your counter, tempting you for the next week. It’s just you. Eating cake. Just one night. Vowing to wake up early the next morning to get in your run before work. Ahem.
Whisk together dry ingredients first:
- 1/2 cup all-purpose, unbleached flour
- 1 Tbs. corn starch
- 1 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. cinnamon
- a dash each of nutmeg, allspice, and ground cloves
Use a fork to incorporate 1/4 cup room temperature butter into the bowl of dry ingredients.
In a separate bowl, combine:
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup milk
- 1/2 tsp. vanilla
Mix wet ingredients into dry ingredients, and pour into greased ramekin. You might not be able to use all of your batter, depending on the size of the ramekin. Feel free to use a spatula and consume the excess batter. Straight up. I won’t judge you.
- 1 Tbs. butter, softened
- 1 cup powdered sugar
- 1/4 tsp. vanilla
- 1 Tbs. milk
Mix. And frost.