Cinnamon-Topped Breakfast Cake
(slightly adapted from The Everything Kids' Cookbook)
for the cake batter:
2 cups flour (see note)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon butter, melted
1 egg, slightly beaten
1 1/2 cups milk
for the cinnamon topping:
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup nuts of your choice, roughly chopped (I used walnuts)
1 teaspoon butter, melted
Preheat the oven to 375 degrees F. Grease an 8" square cake pan.
Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl.
Whisk in the tablespoon of butter, egg and milk, mixing just until combined. Be careful not to over-mix. Pour into the prepared pan.
In a small bowl, mix together the brown sugar, cinnamon, nuts and teaspoon of butter. Sprinkle evenly over the cake batter.
Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let cool slightly. Enjoy, preferably warm!
Note: This can be made gluten-free by substituting the flour with an equal amount of gluten-free all-purpose flour and adding two teaspoons of xanthan gum.