CINNAMON FLOP BREAKFAST CAKE

Cinnamon Flop Breakfast Cake image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 13

CAKE
2 cup sifted all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla extract
1 large egg, beaten
2 Tbsp unsalted butter, softened
TOPPING
1 cup light brown sugar, packed
4 Tbsp unsalted butter, softened
1/2 tsp ground cinnamon

Steps:

1. Preheat oven to 350°. Grease a 9x13-inch baking dish; set aside.
2. In a large bowl, sift together the flour, sugar, baking powder and salt. Stir milk and vanilla together. Add the vanilla-milk, egg and melted butter to the dry ingredients. Stir until just combined and moistened. Pour batter into prepared baking dish, and smooth the top with a spatula.
3. In a small bowl, stir the brown sugar and butter until creamy (you can use a hand-beater if you wish, but a fork will do just fine as well). Add cinnamon, and stir until large crumbs form form. Randomly drop spoonfuls of the cinnamon topping on the surface of the batter. Shake the pan gently to distribute the topping evenly and to allow some of the cinnamon crumbles to sink a bit into the batter.
4. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. (Some of the topping will sink into the batter during baking, so the toothpick test might show some topping and give the impression that the cake isn't done. So try as best as you can to test the cake layer only.)