Cinnamon Toast Cake
It comes from this cookery book, written by Mary Younkin, creater of Barefeet in The Kitchen.com. You can also find her recipe, with pics, here. Its a great blog and this is a fabulous cookbook.
Just look at the lovely texture. I served it plain with a hot drink.
You bake the cake first and then when it is almost done, you pour a butter/cinnamon/sugar mixture over top and bake it for ten minutes longer . . .
The result of that is a crisp cinnamon sugar coating . . . almost like a cinnamon creme brulee topping . . .
Ohhh, I just had a thought, this would be excellent during strawberry season along with crushed berries and a dollop of whipped cream . . . will be doing this again then for sure!
In the meantime we have enjoyed it just as it is . . . plain . . .
Todd enjoyed a nice big piece of it with a hot cup of vanilla tea . . .
Actually I had cut this piece originally for him to enjoy. I was going to just have a tiny taste .
Just a tiny smidgen so I could write about it . .
However it was so good that I ended up eating half the square of cake before I knew it and then had to cut him another piece. Yes, it IS that good!
Yield: 9
Author: Marie Rayner
Cinnamon Toast Cake
- 280g plain flour (2 cups)
- 190g sugar (1 cup)
- 2 tsp baking powder
- 1 tsp salt
- 240ml milk (1 cup), room temperature
- 1 tsp vanilla extract
- 2 TBS butter, melted and cooled to room temperature
- 120g butter, melted (1/2 cup)
- 95g sugar (1/2 cup)
- 1 TBS ground cinnamon
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square baking tin really well. Set aside.
- Whisk together the flour, sugar, baking powder, and salt. Whisk together the milk, vanilla and melted butter. Add to the dry ingredients and beat together until smooth. Pour into the buttered tin and bake for 25 minutes.
- While the cake is baking stir together the topping ingredients until smooth.
- Remove the cake from the oven after 25 minutes and pour the cinnamon mixture evenly over top of the cake. Return to the oven for an additional 10 minutes.
- Gluten-free sub for flour:
- 185g brown rice flour (1 1/4 cups)
- 65g tapioca starch (1/2 cup)
- 45g potato starch (1/4 cup)
Oh, yes, I am pretty naughty when it comes to cake. Its a real weakness of mine. I really have no willpower when a cake is involved . . . mores the pity. Bon Weekend!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/02/cinnamon-toast-cake.html
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