I only have a week and half left before I graduate and a little over two weeks left before I leave to Colorado which is why I have been missing in action. Not that I am counting down the days or anything : ) Then comes time for job hunting when I return to Florida. Look out world, here I come. Hopefully, finding a job with my name on it. I hear so much bad news about the unemployment rate and the difficulty of finding a job because of cut backs that I am really terrified I will not find a job. Hopefully I will have some good news to share in a few months. Wish me luck! Also, when I head to Colorado, I will continue to blog so be on the look out for some amazing pics of Colorado and some upcoming recipes that I will have my husband be my honorary guinea pig. I am sure he won't mind too much since he never really complains about my cooking. I think he actually like it.
So here is the next recipe I am going to share. I actually was craving something sweet to eat but I didn't have a lot of ingredients currently on hand with me leaving town soon, so I found this recipe.
I got this recipe from Recipezaar and it was submitted by KittenCal. She has contributed a lot of 5 star recipes on that site so I knew this recipe would be a success. She said it hardly has any fat but doing the calculations it is a bit high in points, but not as high as it could be with using fat free milk, light butter, and omitting the nuts. Of course I had to have my nuts, so I left them in. What I loved most about this cake is the delicious drizzle of butter over the top before baking. It gets down into the cake and makes a delicious buttery ripple through the inside of the cake and also the buttery, cinnamon topping is delicious as well. It is like a combination of a cake and cinnamon bun in one. Serve this baby warm for breakfast and you are good to go. Another thing I like about this recipe is that it is so versatile. Try adding blueberries, strawberries, raisins, cranberries, chocolate chips, etc. to add some variety. There is so much you can do with this cake. I have fun experimenting with this cake.
5 minute Cinnamon Flop Brunch Cake
2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 cups fat free milk
1-2 teaspoon vanilla
3 teaspoons baking powder
1 pinch salt
1 large egg
1/2 cup brown sugar
1-2 teaspoon cinnamon
1-2 teaspoon cinnamon
1/4 cup melted light butter
chopped walnuts (optional) or pecans (optional)
Set oven to 350 degrees F.
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.
Servings: 10 WW Points: 5
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