Thursday, May 15, 2014

Cinnamon Toast Cake

Cinnamon Toast Cake recipe by Barefeet In The Kitchen
With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you! The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. I've served this cake for breakfast, for an afternoon snack, for a late night dessert; it is irresistible at any time of the day!

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.

Cinnamon Toast Cake - Gluten Free or Not recipe by Barefeet In The Kitchen

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
(printable recipe)


Cake Ingredients:
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 *


Topping Ingredients:

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!

Cinnamon Toast Cake recipe by Barefeet In The Kitchen

(Recipe originally published 10-22-2011 - notes and photos updated 5-15-2014)

ONE YEAR AGO TODAY: Spicy Mexican Stuffed Bell Peppers
TWO YEARS AGO TODAY: Lemon Herb Quinoa with Summer Squash

37 comments:

  1. This sounds absolutely wonderful. And egg free too, which is great since I don't always have fresh eggs in the refrigerator. The photos did not appear on the blog

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  2. Mary this sounds amazing!! I love anything with lots of cinnamon flavor! My newphew has an egg alergy this would be a great one to make when he comes to visit!

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    1. I am with you on the whole egg allergy hard to find anything without egg in it. thanks for the share

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  3. Thanks, Three-Cookies! They are there now.

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  4. Mmmm sounds good.

    Look at those kids waiting for your carrot cake. They don't care if it collapsed or not.

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  5. My mom used to make a cake like this, I can remember the crusty cinnamon topping---so good. We ate it all day, but I would love it for breakfast. The b'day photo is so great, I just love how you can see the magic of it all on their faces.

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  6. This is awesome... we love cinnamon flavour, and I've been looking bake egg-less for a while and this just seems perfect

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  7. What a good looking bunch of kids! How very cute!

    (And the cake looks yummy, even if it is a bit deflated!)

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  8. oh this is great, I am know trying to bake cake for my kids and in couple of weeks of trying they told me that it is almost perfect.

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  9. I love the photo of all those cute hungry faces! Kids just love a birthday cake with candles. Very nice. Yeah - that cinnamon cake is looking mighty fine! I can smell it now. Oh yum.

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  10. I love the picture of the kids. It reminds me of my own kids when they were younger. The cake sound so good. Sounds like it would be simple to make and the topping would be great.

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  11. I love cinnamon, and this looks like a cake everyone would be fighting for the edge pieces on :) Love the birthday photo - happy birthday to your boy!

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  12. ps. Did you get a haircut recently or did I totally miss it ages ago? Anyways, I love it, you are beautiful!

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  13. Yum! I would eat this for breakfast, even if I shouldnt be! Great recipe!

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  14. This is the type of cake I love;))Are all these kids in your Family?:)

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  15. This cake looks amazing. And the picture of the kids is so cute! There's nothing like getting family together, especially when there's a bunch of kids.

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  16. Just lovely! And after that amazing description I'm thinking I need to make it too.

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  17. I love the picture of the kids and the cake - such anticipation!

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  18. Yum! My dad used to make us cinnamon toast all the time on weekend mornings. This just looks so delicious!

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  19. Cinnamon toast is still my favorite thing for breakfast! Can't wait to try this cake.. thanks for sharing!

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  20. I made this tonight and not only did the house smell wonderful, we couldn't stop eating it! So simple and so delicious. When it was warm, my daughter thought it tasted like a mini-donut:).

    I've been lurking for awhile, but had to come out of the shadows to comment on this cake.

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  21. I am so glad that you enjoyed the cake, Kristen! I love hearing that. Thanks for de-lurking to tell me!

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  22. hi there. i tried this cake just 30 mins. ago. my husband likes the taste of the sugar and cinnamon. but he finds the cake too salty. i noticed right away the amount of salt in the ingredients, but i have to follow the right measurement/amount you've put in it. maybe, for those who want to try this cake, lessen the salt to 1/2 tsp. only. anyways, thanks for sharing this recipe.

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    1. I'm sorry that you found the cake salty. I've never noticed that myself. I've been making it this way for so many years! I'm sure that it would be fine with 1/2 teaspoon or possibly even 1/4 teaspoon of salt. I'll have to try it that way next time myself and see if I can tell a difference. Thanks for letting me know!

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  23. I used buttermilk (b/c it needed used), and cut the topping in 1/2 (mostly to conserve ingredients) and still AMAZING!!! Super easy, and hit the spot for 'we haven't had anything sweet to eat in a while'.

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  24. I made this tonight and it is beyond delicious! So buttery and cinnamony...it is fabulous! Leslie

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  25. just made this cake gluten free as I'm celiac….i can not stop eating it!!! it is like a fresh cinnamon bun out of the oven. the cake texture is perfect, even my daughter who doesn't care for gf recipes liked it!

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  26. What is AP flour? This recipe sounds very good.I will have to try it.

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    1. AP = all purpose flour, plain white flour

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  27. I love cinnamon toast so this bread has my name written all over it! My kids would love it too!

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  28. Yummy! Thank you. I needed a new breakfast idea. :-)

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  29. This sounds amazing! Question: how do you store it? Covered on the kitchen counter and warmed up the next day? Can you freeze it or with the topping is that not considered a good idea?

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    1. I leave it out, usually covered on the counter. I've never re-warmed it. I really like it with a crisp crust at room temperature. Enjoy! (I wish I had a slice this morning.)

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  30. I cannot wait to make this cake; however, I have one question. Could I double the recipe and make it in a 9x13 glass pan?

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  31. Yes, you can. I add about ten minutes to the first cooking time though. Enjoy!

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  32. Made this tonight and it so easy, so fast, and so out of this world delicious! Thank you for the recipe!

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