Ramekin Spice Cake (a recipe for one)

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.

Because we’re not quite to the vast blue skies of summer, consolation cake is in order.

Stop thinking about your bikini. Go make cake.

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.

Ramekin Spice Cake for One

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.

Bake for 40 minutes at 350 degrees. I fully and completely recognize that it’s not any faster. But really. I’m just one person. I don’t need to make a whole cake!

<Admire cute, blue ramekin> πŸ™‚ While it cools, whip up some frosting. I highly recommend butter cream.

Buttercream frosting:

  • 1 Tbs. butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp. vanilla
  • 1 Tbs. milk

Mix. And frost.

I wanna know: Do you have a favorite dish or kitchen utensil?