2 1/2 cups (625 ml) all-purpose flour, sifted

1 1/2 teaspoons (7.5 ml) baking powder

1 cup (250 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

3 eggs

1 cup (250 ml) milk

2 teaspoons (10 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 24-cm (9 1/2-inch) savarin-style ring mould with a rounded base and 1 cup of a muffin pan.

In a bowl, combine the flour and baking powder. Set aside.

In a bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Use a wooden spoon to mix in the dry ingredients, alternating with the milk and vanilla.

Pour the batter into the mould and muffin cup. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes for the muffin and 50 minutes for the cake. Let cool partially. Unmould onto a cooling rack and let cool completely.

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