Cinnamon Cake

This Cinnamon Cake has an interesting look to it, but don't be dissuaded by its appearance. The cake comes out with a bumpy appearance that is caramelized, somewhat like a monkey bread. Despite its look, the cake is delicious. And, while it is baking, it looks like it might be an absolute disaster covered in a pool of butter, but it comes together and is not a soupy mess.

When I made this cake, I used a 9x9 square pan instead of two round pans. As a result, I think my cake was thicker than expected and took a few more minutes in the oven to bake. Whatever size pan used, the cake is easy to make and even easier to eat.

Cinnamon Cake 

• 3/4 cup sugar
• 1 tsp. butter
• 2 cups flour
• 2 tsp. baking powder
• pinch of salt
• 1 cup milk

Topping

• 1 stick butter
• 1 1/2 cup dark brown sugar
• cinnamon

Make the cake by creaming the sugar, butter, and egg. Sift flour, salt, and baking powder together. Gradually add sifted ingredients and milk to batter, stirring constantly. Divide evenly into 2 ungreased round cake pans. On top, spread brown sugar, sprinkle very generously with cinnamon. Dot closely with butter. Preheat oven to 350. Bake for 25 minutes. Serve warm. Enjoy!