Chill Time
10 minBake Time
30-35 minYield
24 servingsRating
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Loading...| 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 |
| 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!
| 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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