Saturday, October 22, 2011

Cinnamon Toast Cake - Gluten Free or Not

Cinnamon Toast Cake - Gluten Free or Not recipe by Barefeet In The Kitchen
If you love cinnamon toast, this is the cake for you. With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. After writing this, I'm already considering making another one soon and calling it breakfast.

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 or Not recipe by Barefeet In The Kitchen

Cinnamon Toast Cake (Gluten Free directions are below)
(printable recipe)
(printable Gluten Free recipe)

Cake Ingredients:
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

Topping Ingredients:
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!

29 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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