Cinnamon Breakfast Cake
Yield
1 cakePrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
brown sugar
|
|
| 4 | tablespoons |
vegetable shortening
|
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
milk
|
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
butter
or butter substitute, melted |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
brown sugar
|
|
| 6E+1 | ml |
vegetable shortening
|
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
milk
|
|
| 59 | ml |
raisins, seedless
|
|
| 15 | ml |
butter
or butter substitute, melted |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
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.
