This recipe is based on a recipe from the Amish, who were known for their simple and peaceful lifestyle; in fact, this is a very peaceful recipe to make as you only need a wooden spoon for the mixing (I wish I'd known about this when the kids were still taking their naps!). As the quote above says, this is an eggless cake and is really easy to make. I think it would make an excellent breakfast treat and I see myself baking this quite often in the future.
Plus, it has Joe's seal of approval. ; )
Recipe For Cinnamon Flop
Butter and flour for prepping the pan
4 tablespoons lightly salted butter, at room temperature
1 cup granulated sugar
2 cups all-purpose flour, plus 2 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk, at room temperature
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
2 tablespoons cold lightly salted butter, cut into 8 slivers
Place a rack in the center of the oven, and preheat to 375 degrees. Lightly grease and flour an 8" square baking pan, and set aside.
Place the soft butter and sugar in a large mixing bowl, and cream together with a wooden spoon until well combined. In a separate bowl, stir together the flour, baking powder, and salt. Add a third of the flour mixture to the creamed butter and sugar and stir to combine. Add half of the room-temperature milk, and stir to combine. Add another third of the flour mixture, stir, then the rest of the milk, stir, and then add the remaining flour mixture and stir just until moistened. Do not overbeat.
Turn the batter into the prepared pan, and set aside.
For the topping, combine the brown sugar and cinnamon in a small bowl, and stir to combine. Sprinkle this sugar mixture evenly over the top of the batter. Stick the butter slivers randomly through the topping and into the batter. Place the pan in the oven.
Bake the cake until the center springs back when lightly pressed with a finger, 30-35 minutes. Serve warm.
~ ~ ~ from the cookbook, "American Cake" by Anne Byrn.