Sunday, August 29

Cinnamon Breakfast Cake

Were two words ever more perfectly suited than 'breakfast' and 'cake'? Anna made this for me yesterday during a little holiday at her house in Harrogate, from a recipe her mum gave her, and I have to share it with you here. It's essentially a tray-bake cake/pastry hybrid. You make the cake batter and sprinkle it with sugar, then you melt a load of butter with cinnamon and pour it over the batter, creating seams of glorious spicy/sugary goo. This recipe uses the American cup system, but I have put the conversions you'll need for this recipe below:

1 cup flour = 150g
1 cup sugar = 225g
1 cup butter = 175g
1 cup milk = 240ml

And don't thank me, thank Anna's mum!


Heat your oven to approx Gas Mark 6. Line a smallish deepish roasting tin with parchment- or a deep cake tin.

Cake Ingredients:

1 egg
3 cups plain flour
3 teaspoons baking powder
1 cup granulated sugar (white not brown for the cake)
1 and a half cups milk

For the Topping:

Lots of cinnamon
1 and a half cups brown sugar- demerara works best
Half a cup melted butter


Melt your butter.
Mix all the cake ingredients together and pour into your lined tin.
Sift over the cake surface all the sugar- add a bit more if you like it extra gooey.
Sift a generous amount of cinnamon all over the sugar.
Drizzle all the butter all over the sugar topping.
Bake for 35 minutes or until it looks done on top, but not too brown.
The butter and sugar sink through the top to make streaks of goo throughout the cake.

Eat warm if you can wait that long, and it reheats quite well.

It should look like this once it's cooked:


I just made this. I used caster sugar for the cake, because I'd run out of granulated, and it was fine. I also used extra butter, and the cake was REALLY gooey on the bottom, but I like it that way.

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