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 right then. 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.
This is a cake that has never failed to impress our guests. It might look simple and unimpressive at first glance, but one bite is all it takes to win a person over. With just a few ingredients that are likely to already be in the pantry, this has been one of my favorite desserts for over twenty years.
COOK'S NOTE: 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.
Cinnamon Toast Cake (traditional and gluten free recipes)
Yield: 9 servings
1 1/4 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled
* If you are not in need of a gluten free recipe, simply substitute a total of 2 cups all purpose flour for the items marked with an *
1/2 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 10" square pan (8" or 9" works as well). Whisk together the dry ingredients for the cake. Stir in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).
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. Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
(Recipe originally published 10-22-2011 - notes and photos updated 5-15-2014)
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