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