energy
324.63 kcal
Lipid
8.12 g
Protein
4.7 g
total time
40 min
Kittencal's 5-Minute Cinnamon Flop Brunch Cake

Cooking directions
1) Set oven to 350 degrees F.

2) Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).

3) In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.

4) Pour into prepared baking pan/s.

5) Generously spread brown sugar and cinnamon on top.

6) If desired sprinkle chopped walnuts or pecans over top.

7) Drizzle melted butter over top.

8) Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Notes: You can either use vanilla or almond extract. The egg is also optional. For the topping use half cup brown sugar (you can use more or less, according to your taste), 1-2 teaspoon cinnamon, 1/4 cup melted butter and chopped walnuts or pecans (optional).


Ingredients

3 Tsp Baking powder - low-sodium

1 Large Egg - whole, raw

0.13 Tsp Salt - table

2.5 Cup unpacked Brown sugar

0.25 Cup Butter

2 Tsp Vanilla extract

2 Cup Wheat flour, white - all-purpose, unenriched

1.25 Cup Whole milk - 3.25% milkfat

50 g Walnuts, glazed

2 Tsp Cinnamon - ground

Stages

Preparation - 10m

Bake - 30m

Nutrition by portion

Water
36.03g
Energy
324.63kcal
Protein
4.7g
Lipid total
8.12g
Ash
1.09g
Carbohydrates
59.39g
Fiber
1.15g
Sugar total
38.52g
Calcium
113.83mg
Iron
0.82mg
Magnesium
13.16mg
Phosphorus
117.23mg
Potassium
214.32mg
Sodium
83.66mg
Zinc
0.38mg
Copper
0.07mg
Manganese
0.29mg
Selenium
11.65µg
Vitamin C
0.02mg
Thiamin
0.05mg
Riboflavin
0.09mg
Niacin
0.4mg
Pantothenic acid
0.36mg
Vitamin B6
0.05mg
Total folate
10.94µg
Folic acid
0µg
Food folate
10.94µg
Folate
10.94µg
Choline total
23.61mg
Vitamin B12
0.19µg
Vitamin A
219.76iu
Vitamin A
60.93rae
Retinol
59.8µg
Alpha carotene
0.01µg
Beta carotene
11.68µg
Beta cryptoxanthin
1.12µg
Lycopene
0.08µg
Lutein and zeaxanthin
30.8µg
Vitamin E
0.23mg
Vitamin D
0.13µg
Vitamin D
4.71iu
Vitamin K
0.74µg
Polyunsaturated Fats
3.81g
Monounsaturated Fats
2.05g
Saturated Fat
1.68g
Cholesterol
33.85mg
recipe_nutrition_refuse_pct
0.6%