Quick and easy cake topped with cinnamon sugar. Quite good for breakfast.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.

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  • Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.

  • In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.

  • In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.

Nutrition Facts

244 calories; 11.9 g total fat; 31 mg cholesterol; 285 mg sodium. 33.5 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2003
Thanks Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next. Read More
(26)

Most helpful critical review

Rating: 1 stars
02/23/2006
this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole family when i served it for breakfast and it was a mess. Read More
(19)
93 Ratings
  • 5 star values: 58
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
08/02/2003
Thanks Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next. Read More
(26)
Rating: 5 stars
08/02/2003
Thanks Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next. Read More
(26)
Rating: 1 stars
02/22/2006
this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole family when i served it for breakfast and it was a mess. Read More
(19)
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Rating: 5 stars
08/26/2003
Delicious cake a little plain though. Ever time i made it it would be gone within a half an hour so i turned it into a two layer cake and made a topping for it by making a third cake and crumbling it up mixing it with a stick of butter a 1/2 cup of sugar and 2 teaspoons of cinnamon. It was just what the cake needed. It made it taste a thousand times better. Everyone raves about this it was a huge hit at work! and very very simple Read More
(14)
Rating: 5 stars
02/07/2011
Very delicious for ingredients I already had around the house! The only change I made was I used all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt in place of the self-rising flour. Read More
(14)
Rating: 5 stars
01/17/2003
Very tasty and simple to make. It's like a snickerdoodle in cake form. I think that only unsalted butter should be used though because I used salted and it came out rather salty.:) The sweetness offset it though. It was very sweet as well. Read More
(8)
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Rating: 5 stars
02/01/2011
So easy! So good with coffee or hot tea! I bake it in a round cake pan and add a crumb topping (instead of sprinkling with sugar-cinnamon mix from the recipe) creating an almost coffee cake. Besides it takes mins and I usually have everything in the pantry already. Read More
(7)
Rating: 5 stars
01/26/2004
This was very good. It's very easy to spice up if you have the spices on hand. Just add some allspice or pumpkin pie spice. Made a nice snack for my kids. Read More
(6)
Rating: 5 stars
10/29/2009
Really very good! I'm suprised this doesn't have more reviews and 5 stars! Super easy and tasty. Only downside is it makes very little. Next time I will double the recipe. Thanks! Read More
(6)
Rating: 5 stars
08/26/2007
Very delish & easy. I put some tin fruit in the middle and cut back a bit on the butter. To clarify I'm pretty sure that you put only the the butter sugar and cinnamon in the pan to heat and then pour that mixture into the self raising flour. Read More
(6)