17:15
Cinnamon Flop Brunch Cake
INGREDIENTS:
1-2 cups any kind of flour.
2- 1/4 cup sugar (add in more for a sweeter taste).
3-1 1?4 cup milk.
4- 1~2 teaspoon vanilla or 1~2 teaspoon almond extract (optional).
5- 3~4 teaspoons baking powder.
6- pinch salt.
7-1 large egg (optional).
2- 1/4 cup sugar (add in more for a sweeter taste).
3-1 1?4 cup milk.
4- 1~2 teaspoon vanilla or 1~2 teaspoon almond extract (optional).
5- 3~4 teaspoons baking powder.
6- pinch salt.
7-1 large egg (optional).
DIRECTIONS:
Set oven to 175 C° (350 F°).
Prepare a greased 13 x 9-inch baking dish, or two 8 ~ 9-inch round cake pans (although the batter will seem like it will fit into only one 8 ~ 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, with 1/4 cups white sugar, add milk, vanilla or almond extract, baking powder, pinch of salt and egg until just combined careful not to overmix.
Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
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.
Prepare a greased 13 x 9-inch baking dish, or two 8 ~ 9-inch round cake pans (although the batter will seem like it will fit into only one 8 ~ 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, with 1/4 cups white sugar, add milk, vanilla or almond extract, baking powder, pinch of salt and egg until just combined careful not to overmix.
Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
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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