Kittencal's Quick One-Bowl Cinnamon Brunch Cake
October 02, 2011
Categories: Breakfast, Comfort Food, Desserts, Cakes, 8 or 9 Inch, 5-Minute Prep, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Quick Meals, Brunch, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Mother's Day, Picnic, Potluck, Winter, Low Fat, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"This cakes takes only 5 minutes at the most to prepare, this is not a texture of a boxed cake but it does makes a great weekend brunch cake, some chopped apples, raisins, or blueberries (fresh only) may be added into the batter for extra flavor. Be sure to use two 8 or 9-inch pans..there is lots of batter and will run over the sides if using just one pan"
- FOR TOPPING
- Serving Size: 1 (95.1 g)
- Calories 305.5
- Total Fat - 11.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 47.4 mg
- Sodium - 240.7 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 0.7 g
- Sugars - 30.5 g
- Protein - 3.7 g
- Calcium - 126.5 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F.
Grease two 8 or 9-inch round cake pans or one 13 x 9-inch baking pan.
In a medium or large bowl combine the milk, egg and vanilla and sugar; add in the flour, baking powder and salt, gently mix using a wooden spoon until just combined (careful not to overmix).
Pour/divide evenly into prepared pan/s.
Sprinkle/divide the brown sugar and cinnamon mixture over the top of the two pans, then drizzle the melted butter (1/4 to 1/3 cup for each pan) over the brown sugar/cinnamon mixture
Top with chopped nuts if using.
Bake for 20–25 minutes for 8 or 9-inch round pans, and about 30 minutes for 13 x 9-inch pan.
Drizzle warm cake with glaze if desired.
Tips & Variations
No special items needed.