I have a stack of old Pillsbury Bake Off recipe books, and really enjoy looking through them, especially from the older contests. (The Bake Off started in 1947.) It’s in the older books that you find family heirlooms and gems, like this recipe for a Cinnamon Toast Cake. The moment I saw the recipe, I knew I had to try it. My Mom made cinnamon toast for us when I was a kid. She toasted bread, slathered it with butter, and sprinkled it with sugar and cinnamon. Then she cut it into fingers. It was a real treat. This recipe is made with a thin layer of cake that is topped with melted butter, sugar and cinnamon. This is comfort food, and I am sending Jim off with it to work or else I will eat too much of it myself! Unlike cinnamon toast, this is best cut and eaten when completely cooled.
Cinnamon Toast Cake
Grease a 15 x 10″ jelly roll pan and lightly flour the bottom. Preheat the oven to 350 degrees.
Sift together the dry ingredients. Blend together the milk, melted butter, and vanilla. Pour into the dry ingredients and mix just until blended. Turn into the prepared pan and bake for 20 to 25 minutes, or until golden brown.
While the cake is in the oven, melt 1/2 cup butter and combine 1/2 cup sugar with 2 teaspoons cinnamon.
When the cake comes out of the oven (don’t turn the oven off), pour the melted butter all over it, smoothing it with a spoon. It will seem like a lot of butter, but keep pouring. Then sprinkle the cinnamon sugar over all, trying to sprinkle it evenly. Put back into the oven and bake for 10 more minutes. It will come out golden brown.
Baking notes: When you are spreading the batter in the pan, it will only by about 1/2″ high. Also, the original recipe called for raisins, which I’m not usually crazy about, but I think they would be a plus here. I did add some freshly grated nutmeg to add another flavor note, and it was nice.
I really like this recipe–it’s easy and chances are you’ll have all the ingredients on hand. It would be a nice treat for Christmas morning.
I’m still caught in the surprisingly strong grips of goldfinches, try as I might to be indifferent. They may be a common bird, but they are so sweet! I took these photos an hour ago.
Fall has appeared here on our doorstep quite suddenly, rattling us with gusts of cold wind. I found these milkweed pods in the act of launching their silky seed parachutes off to the universe.
Peace to you. Fran