Happy 2015, everybody!
In case you haven’t noticed, I’ve been absent. It was totally beyond my control this time. That flu epidemic the CDC declared the other day found its way into my house. I’ve never been so sick in my life. A week down, unable to do anything but moan. And in the process, my blog just kind of stopped.
But now it’s back, and it’s a new year! Don’t expect me to go with the trend here and start posting healthy recipes. I have very strong feelings about resolutions this time of year. It’s not that I don’t believe in making healthy decisions, but doing it on January 1st is just plain odd. Why would you want to? That date seems to have an alarming failure rate.
And by the way, so does dieting. 95% of all diets fail because they’re unsustainable. What is sustainable is moderation. So by all means eat this amazing cinnamon breakfast cake, but then don’t have a giant brownie after lunch and a milkshake with dinner. Your coronary arteries will not be happy with you.
This cake is sheer, unadulterated cinnamon goodness. It’s got a thin layer of chocolate and cinnamon toward the bottom and then the rest is just light and fluffy. It’s perfect for breakfast when you’re in the mood for something a little less hard-hitting than your average cinnamon pastry but don’t want to sacrifice any of that flavor.
Incidentally, this guy is gluten-free. No, that’s not code for “healthy.” That just means that I used certified gluten-free oat flour in this cake, and it worked out beautifully. Oats and cinnamon are a perfect pair! The bottom layer is also quite joyous, combining not just cinnamon and chocolate but also a touch of coffee. So if coffee is your beverage of choice in the morning, you’ll be quite the happy camper.
I’ve missed you, and from the bottom of my heart, I curse the flu. Stay healthy out there, and I’m not talking about your food choices. Wash your hands and stay away from schools, day care centers, and doctors’ offices!
1 and 3/4 cups oat flour, labeled gluten-free
1 and 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
3/4 cup milk (I used 2 percent)
1/2 teaspoon vanilla
1/2 cup butter, melted and cooled
2 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon instant coffee
1/4 cup cinnamon chips (Hershey brand)
1/4 cup chocolate chips
- Preheat the oven to 350. Line an 8 x 8 pan with enough foil to hang over the sides and coat with cooking spray. Set aside.
- In a large bowl, combine the oat flour, sugar, baking powder, salt and cinnamon. Set aside.
- Using a different bowl, mix the milk, eggs and vanilla together. Pour the mixture into the dry ingredients and stir until you have a smooth batter. Fold in the melted butter until just combined.
- In a small bowl, make the filling. Mix the sugar, cinnamon and coffee. Do not add the chocolate or cinnamon chips, but hold them in reserve.
- Pour 1/3 of the batter into the cake pan. Sprinkle on the filling, and then evenly distribute the chocolate and cinnamon chips. Pour the remaining batter on top.
- Bake for 40 minutes. Cool completely and cut into squares.