Cinnamon Flop(Jvb)
Yield
2 cakesPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
butter
melted |
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
butter
melted |
|
| 237 | ml |
milk
|
|
Directions
For top: Brown sugar-cinnamon-butter Sift sugar, flour andbaking powder together Add butter and milk, stir until well blended Divide mixture between two 9 inch pie or cake pans (or one 9 inchx13 inch), well greased Sprinkle tops with flour (optional), then brown sugar and cinnamon. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes. Bake 350℉ (180℃) for 30 minutes
