Cinnamon Toast Cake
A delightful cinnamon toast cake featuring a tender crumb with a sweet cinnamon sugar swirl and buttery glaze, perfect for breakfast, brunch, or dessert. Its warm flavors and simple ingredients make it an appealing treat for family gatherings or cozy mornings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Sift together flour, 1 cup sugar, baking powder, and salt.
- Blend milk, melted shortening, and vanilla until smooth.
- Combine wet and dry ingredients until just blended.
- Pour batter into a greased 11 x 17-inch baking sheet.
- Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
- Drizzle 1/2 cup melted butter over the hot cake.
Tips & Substitutions
For a lighter texture, sift the flour before measuring it. You can substitute half of the melted butter with applesauce for a healthier option, or use coconut oil for a dairy-free version. Adding a sprinkle of cinnamon to the batter can enhance the flavor. If you want a sweeter treat, consider topping it with cream cheese frosting inspired by other American recipes.
Serving Suggestions
This cake is best enjoyed warm, drizzled with melted butter. Pair it with a scoop of vanilla ice cream for a delightful dessert. It also goes well with a cup of coffee or tea. For a more festive touch, serve it alongside fresh fruit or whipped cream, making it a versatile treat for any occasion.
Storage & Reheating
Store leftover Cinnamon Toast Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in a toaster oven until slightly heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Toast Cake contains roughly 217 calories, with 2g protein, 17g carbohydrates, and 16g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 805mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may yield a denser cake. To maintain moisture, consider adding a little extra milk or an additional egg to the batter.
How can I make this cake more flavorful?
You can enhance the flavor by adding spices like nutmeg or allspice, or by mixing in vanilla extract with the melted butter. You might also consider incorporating nuts or raisins for added texture.
Is there a way to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend that contains xanthan gum, which helps mimic the texture of regular flour. Be sure to check that all other ingredients are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).