Ingredients
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4
-
1
-
1/2
-
1
-
1/2
-
3
-
1/2
-
2
-
1/2
-
-
-
-
-
-
Directions
Featherweight Breakfast Cake,The recipe was given to me 25 years ago. This is a very quick and light breakfast cake. Not too sweet and delicate.,So fluffy!! Declared a success by my husband and daughter, who each snagged 2 pieces.I’m thinking maybe we add choc chips next time. Tried it with and without honey drizzled over it this time. Good stuff either way!,Quick and light with a nice buttery taste. My 8×8 was in the freezer so I had to double the recipe to fit into a 13×9 pan. I baked for 30 minutes and it turned out great.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Grease 8x8 Square Pan. |
|
2
Done
|
Melt Butter and Cool Slightly and Add Milk and Beaten Egg, Set to the Side. |
|
3
Done
|
in Bowl, Sift the Next Four (4) Ingredients, 2 Times. Add Butter, Milk, and Egg Mixture and Stir Only Enough to Smooth Out Any Lumps. |
|
4
Done
|
Combine the Remaining Sugar and Cinnamon For the Topping, in a Small Bowl or in a Ziploc Bag. |
|
5
Done
|
Pour Batter Into Greased Pan and Sprinkle the Mixture of Sugar and Cinnamon Over the Top and Bake 12 to 15 Minutes. |
