Kittencal's 5-Minute Cinnamon Flop Brunch Cake

By martha-2

Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

Ingredients

• 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)
• 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

Preparation

Step 1

Directions:

Prep Time: 5 mins

Total Time: 25 mins

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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