Single Serve Cinnamon Swirl Cake

• 总时间: 48 minutes

配料

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Ramekin Size - I used one large (10 ounces and ~4 inches wide)

Batter

1 tablespoon unsalted butter, softened

2 tablespoons white sugar

1 egg yolk

1/4 teaspoon vanilla extract

2 tablespoons milk, I used whole milk but you can use non fat/low fat

5 tablespoons all purpose flour, or 1/4 cup + 1 tablespoon

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Cinnamon Sugar

1 ½ tablespoons white sugar

1/2 teaspoon ground cinnamon

步骤

Preheat the oven to 350°F and grease a large ramekin with butter.

In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together).

Mix in the egg yolk and vanilla until combined then mix in the milk. It likely will ‘break’ and look slightly curdled, that is okay. It’s just the different textures separating - it will come together when you stir in the flour.

Fold in the flour, baking powder, and salt and mix until combined and smooth.

Mix together the cinnamon sugar in a small bowl.

Pour about half of batter into the greased ramekin and spread into an even layer. Sprinkle with about half of the cinnamon sugar. Top with the other half of the batter and sprinkle on the remaining sugar. Use a butter knife to swirl through the batter.

Bake for 22-26 minutes (I did 24 minutes, but will vary based on your ramekin size and oven) until a toothpick comes out with just moist crumbs (no wet batter). If you find the cinnamon sugar topping is getting too dark, you can gently place a piece of foil on top while baking.

Enjoy!