Cinnamon Toast Cake

This is a cake that will remind you of a hot piece of sweet, rich cinnamon toast! It is very quick and easy to put together, and delicious served warm. As a bonus, this recipe contains no egg, and may easily be adapted to be gluten free and/or dairy-free!

Cinnamon Toast Cake
CAKE
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons butter or hard margarine, melted
1 teaspoon vanilla extract
TOPPING
1/2 cup butter or hard margarine, melted
1/2 cup granulated (white) sugar
2 teaspoons ground cinnamon

Preheat oven to 325◦F (for glass pans) or 350◦F. Grease an 8x8 or 9x9 inch square pan.
CAKE: In a large bowl, stir together the flour, sugar,baking powder, and salt. Add the milk, butter, and vanilla and mix. Spread batter evenly in prepared pan. Bake for 25-30 minutes.
TOPPING: Combine all ingredients. Spread evenly over hot cake, beginning with the edges and moving toward the middle. Bake for ten minutes more, until a toothpick inserted in the center comes out clean. Let stand for ten minutes or so before cutting.

The topping may seem a bit greasy after coming out of the oven. It will firm up upon cooling. When warm, the top is a tad on the greasy side, so you could definitely reduce the amount of butter in the topping if you wish. It is certainly a sweet topping! The topping is really what makes the cake moist, rich, sand sweet, although the cake base is nice and fluffy and moist as well.

Adapted from: http://barefeetinthekitchen.blogspot.ca/2011/10/cinnamon-toast-cake.html