Cinnamon Cake

16
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"This is an easy cake even for a novice baker I alway get compliments when I make this it always bakes out wonderful! The cake part is really like the crust it's the topping that makes this cake special and there is a lot of topping! This cake should be eaten at least within 2 days"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (66.3 g)
  • Calories 240.7
  • Total Fat - 6.5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 13.9 mg
  • Sodium - 35 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 1.1 g
  • Sugars - 9.6 g
  • Protein - 5.1 g
  • Calcium - 66.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 F, the place oven rack rack in center of oven.

Step 2

Grease a 9x13 inch baking pan.

Step 3

In a medium bowl, sift together 1 1/2 cups flour, sugar, baking powder, and salt; set aside.

Step 4

In a second bowl, whisk together the egg, milk, canola oil, and vanilla; using a rubber spatula, fold dry ingredients into egg mixture.

Step 5

Spread batter evenly into prepared pan; set aside.

Step 6

In a medium bowl (this is your crumb topping) combine remaining 2 1/2 cups flour, brown sugar, and cinnamon; mix in melted butter using a spatula gently combine until large crumbs form.

Step 7

Top batter evenly with crumb topping.

Step 8

Bake for 35 to 40 minutes or until the cake tests done.

Step 9

Transfer pan to a wire rack to cool.

Step 10

Dust with confectioners' sugar.

Tips & Variations


No special items needed.

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