Thursday, November 22, 2012

Gooey Cinnamon Cake

Who would think that baking at 9pm Thanksgiving night was a good idea? Jennie of course! While most people are looking for a turkey sandwich or a glass o' gravy, we are looking for MORE DESSERT!

This is a gooey, warm cinnamon cake good for breakfast... or a late night snack! As usual, Jen is taking back lots of treats including From Stone to Stony and Back Maple Fudge, left over vegetable soup, Angelic Cake, and the rest of the chocolate pudding she brought over, and most of this Gooey Cinnamon Cake.

Grease 8" square pan. Preheat oven to 350.

Cake

1/2 cup sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 cup GF baking mix
3/4 cup Silk Very Vanilla Soymilk
1 tablespoon tapioca starch mixed with 1 tablespoon hot water
1/4 cup melted margarine

Whisk together sugar, salt, baking mix, and baking powder. Add Soymilk and tapioca starch mixture and blend. Mix in melted margarine. Pour into greased pan.

Topping Mix

1/2 cup sugar mixed with 2 tablespoons maple syrup
2 tablespoons GF baking mix
1-1/2 teaspoons cinnamon
1/2 cup margarine

Mix above until combined. Distribute evenly over cake batter with fingers. Swirl together with knife.

Bake for 20 minutes or until center is set and cake starts to pull away from sides of pan.

Serve warm!



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