Never short on ideas for cakes and bakes, it’s always difficult to choose which ones make the blog. I try to make the baking varied and interesting with something for everyone, but there are a few bakes that don’t always make the page. That’s more for me and the neighbours just less for the reader 😀😀 (sorry 😂)
This little bake is one I most definitely need to share.
It was such a hit at home that it had gone within the hour it came out of the oven!! If I make this again I wouldn’t double the recipe to make it deeper, oh no! I’d double the recipe and make two!
I’ll be honest, I didn’t think this would be a hit with Noah, cinnamon can be a love/hate food, but he loved it! So I thought I’d share the recipe.
Preheat you oven to 160c fan, Gas 4 and line a small brownie tin with greaseproof.
- 230g melted butter – slightly cooled
- 180g soft brown sugar
- 1 egg
- 1 tsp vanilla essence ( I use Nielsen Massey)
- 120g gluten free plain flour
- 3 tablespoons of granulated sugar
- 1 tablespoon Cinnamon
- Icing sugar to decorate
Firstly mix the granulated sugar and cinnamon, if you like cinnamon you can add a little more. It does depend on your taste. Leave this to one side.
Mix the melted butter and sugar together and whisk in the egg. You need to whisk this well for about 5 minutes or so to ensure the mixture is fully combined. Not enough whisking and the mix will separate.
Then whisk in the vanilla essence and then stir in the flour until fully combined.
Pour roughly a third of the batter mix into your prepared tin, generously sprinkle over the all of the cinnamon sugar mix, then cover with the remaining batter mix.
Bake for about 25 – 30 minutes, remove from the oven and leave to cool, before removing from the pan and either cutting and enjoying or cutting for later.
Before slicing I made up a small amount (3 table spoons) of glacé icing to pour over to decorate. You could equally drizzle with melted white chocolate.