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Cinnamon Brunch Cake Recipe


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     Cinnamon Brunch Cake

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   6-
Preptime   10 prep/30min cook

2 cups all-purpose flour
1 1/4 cups sugar (or equivalent splenda/sugar blend)
1 1/4 cups nonfat milk
2 teaspoon vanilla (optional)
3 teaspoons baking powder
1 pinch salt
whites from 1 large egg (optional)
1-2 tablespoons of honey (optional for moisture)
1/2 cup - brown sugar (or brown sugar/splenda blend))
2 teaspoon cinnamon
up to 1/4 cup melted butter substitute
chopped walnuts or pecans (optional)

Set oven to 350 degrees F.
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).
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, 1 1/4 cups milk, vanilla, baking powder, honey, pinch of salt and egg until just combined careful not to overmix.
Pour into prepared baking pan/s. swirl in some cinnamon. Generously spread brown sugar and cinnamon mixture on top. If desired sprinkle chopped walnuts or old-fashioned oats over top. Drizzle melted butter over top. For lighter version use half the butter, then spray top of cake with nonstick spray before putting in the oven. 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.
Serving Suggestions
lightly toss berries in flour and fold into the mix before adding the brown sugar topping.

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