I made this cake for the first time when I was a little girl. While flipping through my cake recipe binder the other day, I saw this recipe and couldn't resist making it. I fell in love with it all over again. Lucky for me, my boys fell in love with it too and they have already requested it again for the next birthday.
Tonight is my middle son's 6th birthday party and he is beside himself with excitement.Tuesday was his official birthday and I made this cake just for our family to enjoy after dinner. We are BIG on birthdays in our family. The last picture here was taken last weekend at our cabin while we celebrated with our cousins.
With just a few ingredients that are likely to already be in your pantry, this is the perfect go-to dessert recipe. This is the easiest cake I have ever made.
Cinnamon Toast Cake (Gluten Free directions are below)
(printable Gluten Free recipe)
2 cups AP flour
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled
1/2 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9" square pan (8" works as well) and set aside. Whisk together the dry ingredients for the cake. Blend in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes.
While the cake is baking combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. I like to pour the topping mostly around the sides first and then lightly across the top. I've found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.
Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
|Collapsed carrot cake last weekend; high altitude baking = huge learning curve!|