Trying Times: Featherweight Breakfast Cake

As I prepared to work with a group of children to make a family recipe, I felt calm and confident—after all, I had made this particular recipe most of my life. It was easy, delicious, and sure to be a hit! But as the actual day drew near, I knew I needed to refresh my skills, especially because it had been six months since the last time I'd made it. I set aside some time, going through the recipe with extra care and attention, and produced what is still an all-time family favorite:

Featherweight Breakfast Cake

Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup butter, melted and cooled slightly
1/2 cup whole milk
1 large egg, room temperature

Topping:
2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees Fahrenheit; butter an 8-inch square baking pan and set aside.

In a large bowl, stir together flour, sugar, salt and baking powder until fully incorporated. In a 2-cup measuring cup, measure milk and stir in melted butter and egg; add wet ingredients all at once to dry ingredients, and mix until just combined and all the dry ingredients are moistened. Scrape into prepared pan, smoothing the top out to the edges. In a small bowl, stir together topping ingredients, and sprinkle evenly over batter. Bake for 15-20 minutes, or until a toothpick comes out clean. Can be served warm.

Notes: This recipe uses a fair amount of baking powder, which gives the cake an extra-fluffy interior. As always, don't feel constrained by the title—this is just as good in the afternoon as it is for breakfast!

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