With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you!
If you just happen to have leftover hard-boiled eggs in your house this weekend, you might want to try one of my favorite salads. I will be making this Bacon and Egg Garden Salad for lunch on Monday. It is one of my all-time favorites and it is so very simple!
We are keeping our menu very simple this year, so I will also be making my boys’ favorite Cinnamon Toast Cake. With just one mixing bowl and a few minutes time, this is the easiest cake I have ever made. I’m posting updated Gluten Free directions here today. I’ve made GF versions of this cake twice now and been thrilled with both of them. For the original recipe, you can click here.
Cinnamon Toast Cake
Ingredients
- 1¼ cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter melted and semi-cooled
Topping
- ½ cup butter melted
- ½ cup sugar
- 1½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 10″ square pan (8″ or 9″ works as well). Whisk together the dry ingredients for the cake. Blend in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8″ pan).
- While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. I like to pour the topping mostly around the sides first and then lightly across the top. I’ve found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.
- Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!