Cinnamon Toast Cake (Gluten Free)
I have found myself, recently, in need of providing meals and desserts for a crowd. I don’t want to make a gluten free and glutinous version because…well, ain’t nobody got time for that. (Oh yes I did). Besides time, there is money. I look outside for it often but still haven’t found that blasted money tree. There is that third thing…the basis of my company: “Safe for you satisfying for your guests”.
It is truly important to me that everyone in the room be enjoying (catch that: not just eating, but enjoying), the same food. Made with the same ingredients AND returning for more, (yea, yea, yea I am probably promoting gluttony).
While I would love to say I invented this cake, I can’t. I jacked it from my friend Mary. And ya know what I’ll probably do it again…thanks Mary!
What I LOVE about this recipe, beside well…EVERYTHING cinnamon toast, is that it takes ONE bowl to throw together and you really can’t mess it up. Even the gfree version. I tweaked it a bit and I still find it fool proof.
How is mine different? I cut the sugar in the cake itself (I do that in all recipes I use), and swapped the white sugar for brown in the glaze. I feel it gives a thicker consistency that stays near the top and doesn’t “pool”. I add a bit more baking powder because this recipe doesn’t call for eggs and I was worried about a gfree batter w/o eggs not rising. Not a problem AT ALL by the way.
It’s soooo simple. Couldn’t be quicker, the cost is low, and that is saying something in the gluten free world, and most of all (especially around here) it is stinkin’ good!
Adapted from Barefeet In The Kitchen I doubled this recipe and use a parchment lined sheet pan rather than a square baker. This cake is a great inexpensive, gfree, cake for a crowd.
3 1/4 cups gluten free AP flour mix*
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup buttermilk, regular milk is also fine
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled
3/4 cup butter, melted
3/4 cup brown sugar
3 teaspoons cinnamon
Preheat oven to 350° F or 325° convection. Line a 9″ square pan (8″ works as well) with parchment paper, set aside.
In a largish bowl, whisk together the dry ingredients for the cake.
Stir in the milk, vanilla and butter. Pour the batter into the pan and bake for 30 minutes (25 minutes convection, or 25 minutes for 9×9 and 27 8×8 pan).
While cake is in the oven, combine the topping ingredients and whisk together, I used the same bowl. Remove the cake from the oven after 30 minutes and pour the topping across the cake. Use a rubber spatula to lightly spread the topping
Place cake back in the oven for about 8-10 minutes or until glaze gets bubbly and carmel colored.
Let cool and serve warm or room temperature.
If you’re not using gluten free flour/baking mixes you can use:
- 1 1/4 cup brown rice flour, or any inexpensive gfree flour
- 3/4 cup tapioca or potato starch starch
I find that using exclusively brown sugar versus white sugar for the glaze, allows the glaze to remain on the top of the cake without it falling and gives enough coverage for he entire sheet pan rather than “pooling” into mostly the corner pieces.