A simple and comforting sheet cake that tastes just like cinnamon toast. This tender, buttery cake is baked in a jelly roll pan and topped with a generous layer of melted butter and cinnamon-sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 2 cups | Flour |
| 1 cup | Sugar |
| 2 teaspoons | Baking Powder |
| 1 teaspoon | Salt |
| 2 (See Note) | Eggs |
| 1 cup | Milk |
| 2 tablespoons | Melted Butter |
| 1 teaspoon | Vanilla |
| 1/2 cup (optional) | Raisins |
| For the Topping: | |
| 1/2 cup | Melted Butter |
| 1/2 cup | Sugar |
| 1 1/2 teaspoons | Cinnamon |
Instructions
- Preheat the oven to 350°F. Well grease a 15x10x1 inch jelly roll pan.
- In a large mixing bowl, sift together the 2 cups of flour, 1 cup of sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, 2 tablespoons of melted butter, vanilla, and eggs.
- Blend the wet ingredients into the dry ingredients and mix well.
- If desired, stir in the raisins.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 20 to 25 minutes, or until golden brown.
- While the cake is baking, prepare the topping.
- Remove the cake from the oven. Immediately drizzle the 1/2 cup of melted butter for the topping over the hot cake.
- In a small bowl, combine the 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon. Sprinkle this mixture evenly over the buttered cake.
- Return the cake to the oven and bake for an additional 10 minutes.
- Let the cake cool in the pan on a wire rack before cutting into squares.
Note
The original recipe card did not list eggs, which are essential for the cake’s structure and moisture. Two eggs have been added to create a standard, workable cake batter.
