Cinnamon Breakfast Cake
Submitted by honferrin
Old-fashioned cinnamon breakfast cake with brown sugar, raisins, and a buttery cinnamon-sugar crust. Ready in 30 minutes with simple pantry staples.
YIELD
1 cakePREP
10 minCOOK
20 minREADY
30 minThis is the kind of breakfast cake your grandmother made on Saturday mornings without even glancing at a recipe.
A quick batter of flour, brown sugar, shortening, and egg gets dotted with raisins, spread into a pan, and topped with melted butter and a shower of cinnamon sugar before heading into a hot oven.
No mixer needed. No rise time. No fuss.
In half an hour you’ve got a warm, slightly crumbly cake with a sweet, buttery crust that practically begs for a cup of coffee alongside it.
Kitchen Tips
- Cut the shortening into the dry ingredients with two forks or a pastry cutter until it looks like coarse crumbs. This gives the cake its tender, biscuit-like texture.
- Add just enough milk to form a soft dough. Too much liquid makes the cake dense.
- Pour the melted butter over the top before the sugar and cinnamon so it forms a caramelized crust as it bakes.
Ingredients
Directions
Sift flour, measure, and sift with baking powder, and salt.
Add brown sugar; cut in shortening with 2 spatulas.
Add egg and sufficient milk to form a soft dough.
Add raisins. Spread in well-oiled and floured cake tin.
Pour melted butter over top of cake.
Sprinkle with 2 tablespoons sugar and cinnamon.
Bake in hot oven (435F) for 20 to 25 minutes.
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