ingredients:
2 cups of all-purpose flour
2 teaspoons baking powder
salt 1/2 tsp
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup full fat milk
1/2 cup heavy cream
1/4 cup brown sugar
directions:
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) cake tin with flour.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
Gradually add flour mixture to butter mixture, alternating with milk, until just combined.
Pour the batter into the prepared pan and smooth the top.
In a small saucepan, heat the heavy cream and brown sugar over medium heat until the sugar dissolves. Pour the mixture over the cake mix.
Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Leave the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy the Creme Brûlée
