Sunday, May 12, 2013

5-Minute Cinnamon Flop Brunch Cake


2 cups all-purpose flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg (optional)


1/2 cup brown sugar (can use more or less)
1 -2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)


1 Set oven to 350 degrees F.
2 Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3 In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4 Pour into prepared baking pan/s.
5 Generously spread brown sugar and cinnamon on top.
6 If desired sprinkle chopped walnuts or pecans over top.
7 Drizzle melted butter over top.
8 Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.


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