Batter

1 1/4 cup warm milk 310 mL
1 1/2 tbsp. instant yeast 22 mL
3 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 750 mL
1/2 cup sugar 125 mL
1/2 tsp. salt 2 mL
2 cups butter, melted 500 mL
3 eggs, beaten 3

Topping

1 cup brown sugar 250 mL
2 tbsp. cinnamon 30 mL
1/4 cup butter, softened 60 mL
Surprise! Start this cake in a cold oven!

Instructions

1.Prepare 9” x 13” pan. Do not preheat oven.
2.Warm milk to lukewarm then add yeast and set aside 10 minutes.
3.In a large bowl mix flour, sugar and salt. Stir in butter, eggs, then milk & yeast. Stir until blended. (The batter will be runny). Pour into pan and cover with a tea towel. Let stand for 20 minutes.
4.While batter is resting mix topping ingredients. After the 20 minutes standing time sprinkle the topping over the batter. Mix the topping into the batter until all mixed in.
5.Place into a cold oven. Set temperature to 350°F (175°C) and bake 30-35 minutes. Let cool 10 minutes.
6.Mix icing ingredients and place in a zip lock bag. Cut a small tip off one bottom corner and squeeze the icing through the hole and drizzle over the cake.

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