1 ½ cups gluten free all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk of choice
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
Cinnamon Sugar Topping:
1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1/2 to 1 teaspoon ground cinnamon
Vanilla Icing Drizzle:
1 1/2 cups powdered sugar
3 tablespoons whole milk
Preheat oven to 350F.
Grease a 9” cast iron skillet and put to the side for later.
In a large mixing bowl, add flour, sugar, baking powder and salt. Stir to combine.
Add milk, egg, melted butter and vanilla extract to the dry ingredients.
Stir well to incorporate. Pour the cake batter into the prepared skillet.
Poke holes (we use the handle of a mixing spoon) throughout the cake.
In a small bowl, add cinnamon sugar topping ingredients and stir to combine.
Spoon the topping onto the cake – being sure to fill the holes.
Take a butter knife or offset spatula and swirl the cinnamon sugar topping into the cake batter.
Bake in preheated oven for 25-30 minutes.
Remove from oven and allow cake to cool for 10 minutes.
While cake is cooling….combine the vanilla icing drizzle ingredients in a small bowl and drizzle the icing over the top of the cake (we use a spoon ) Slice and serve warm!
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