Kyle’s Cinnamon Toast Cake
For as long as I can remember Kyle has always been in the kitchen with me. (Kyle is my middle son) I knew he had a fascination with food since nearly the age of three. Let me tell ya the story about a young mother and a inquisitive toddler. One day as I was sitting in the living room I noticed an eerie silence over our home. Immediately my heart went into my throat and I thought where is Kyle? I called his name and received no answer. Panicking, I started running around the house looking for him. Finally, I found my inquisitive albeit sneaky toddler in the kitchen. He had used the dining table to climb onto the bar leading to the kitchen counter. This is where he found ALL of my spices. He had opened and dumped several out. When I found him he smiled and handed me the cinnamon. And as his mother I knew he had been looking for the cinnamon because he wanted cinnamon toast. That was his FAVORITE at the time. I couldn’t be upset at the mess he had made or that he could’ve gotten hurt. The time for that had past. I just laughed out loud as he sat there covered in his TREASURE. Reaching his cubby hands out to me. Handing me the cinnamon with a huge smile on his face. I just scooped him up, wiped the counter down and we made and ate cinnamon toast together. From that day on whenever I was cooking or baking he was in the kitchen with me. Always wanting to learn more about food. He is a big reason I started putting my recipes together. I couldn’t think of a special recipe I do for him because we have so many memories in the kitchen. So I decided to make a new recipe just for him.
Cinnamon Cake: Makes TWO Layers.
Three (3) cups of Gluten Free Flour (We use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
Two Thirds (2/3) a cup of Granulated Sugar
Four (4) teaspoons of Baking Powder
One Half (1/2) teaspoon of Pink Himalayan Salt
Two (2) teaspoon of Pure Vanilla Extract
One Half (1/2) a cups of Unsalted Butter, melted
Two (2) Large Egg, beaten
One and a Half (1 1/2) cups of Buttermilk (or make you own by placing 4 1/2 teaspoons of lemon juice or vinegar in a measuring cup. Then fill measuring cup to the 1 1/2 cup line with milk and stir to combine)
Cinnamon Filling:
Three (3) Tablespoons of Ground Cinnamon
One (1) cup of Dark Brown Sugar
Cinnamon Swirl:
One Fourth (1/4) a cup of Unsalted Butter, melted
One (1/4) a cup of Dark Brown Sugar
One (1) teaspoon of Ground Cinnamon
Streusel Topping:
Three Fourths (3/4) a cup of Gluten Free Flour (We use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
One Half (1/2) a cup of Granulated Sugar
One Half (1/2) a cup of Dark Brown Sugar
One (1) teaspoon of Ground Cinnamon
One Fourth (1/4) a teaspoon of Pink Himalayan Salt
Five (5) Tablespoons of Unsalted Butter, melted
One Fourth (1/4) a cup of Chopped Pecans
Cinnamon Glaze:
Two (2) Tablespoons of Milk (Add one more Tablespoon, if necessary, to achieve desired consistency)
One (1) cup of Powdered Sugar
One (1) teaspoon of Ground Cinnamon
Instructions:
Pre-heat oven to 350. Start with ingredients at room temperature. Prepare springform pan by greasing with a thin layer of butter covering the bottom and sides of the pan. Sprinkle the pan with about one Tablespoon of Gluten Free Flour. Shake pan to coat evenly and shake out excess flour.
To make the streusel: combine flour, granulated sugar, dark brown sugar, ground cinnamon and Pink Himalayan Salt. Once well combined add melted butter and mix until crumbly. Stir in pecans, cover and place in refrigerator until ready to use.
To make filling: combine dark brown sugar and cinnamon in a bowl; set aside.
To make cake batter mix ALL dry ingredients until well combined. In a separate bowl combine ALL wet ingredients until well combined. Making a well in the bowl of dry ingredients add the wet ingredients and combine well.
Pour 2/3 of the cake batter into the prepared springform pan. Sprinkle with 1/2 of the filling mixture. Cover filling mixture with another 2/3 of the cake batter. Cover with other 1/2 of filling mixture. Now add the cinnamon swirl. Use a butter knife to spread and “cut” cinnamon swirl into the top layer of the cake batter.
Bake for 60 minutes or until golden and tester insert comes out clean. Cake may quickly brown. To prevent over-browning cover with an aluminum foil tent after about 45 minutes. When finished baking remove cake from the oven to a metal wire cooling rack. Let cool for 25-30 minutes before removing springform pan sides and bottom. Run butter knife along edges of pan to help with sticking, if necessary. After removing sides and bottom let the cake completely cool. Glaze and serve. Enjoy.
