Cinnamon Flop

The other night I was leafing through an old Mennonite cookbook I have on hand, and found a miraculous cake recipe that only called for one egg! Eggs are a hot commodity in our home, so feeling inspired, I set out on a voyage that produced this delicious Cinnamon Flop. Coming straight out of a Mennonite college, I had no doubts of the recipe's success. 

A  melt-in-your-mouth, double-layered coffeecake, this breakfast/dessert pairs great with any breakfast blend coffee (for morning brunch bliss) or earl grey tea (for unwinding perfection). Enjoy...with life!

Ingredients:

2 cups flour                                 1/4 cup shortening

3/4 cup sugar                             1 egg

2 1/2 tsp. baking powder         1 cup milk

1/2 tsp. salt                                1/2 cup brown sugar

2 tsp. cinnamon                          2 Tbsp. quick oats
1/4 cup margarine

Mennonite Community Cookbook Steps:

Preheat oven to 375 degrees F. Sift flour; measure and add baking powder, sugar and salt. Sift again. Add shortening and rub together into fine crumbs. [Or use a pastry cutter, like I did.] Beat in egg and add milk. Add gradually to dry ingredients and beat until thoroughly mixed. 

My Steps to Follow:

Divide the mixture between two round, greased, 8 in. cake pans. In separate bowl, mix 1/2 cup brown sugar with 2 tsp. cinnamon and 2 Tbsp. quick oats. Divide this mixture in half and sprinkle on top of the two rounds. Bake for 20-25 minutes. Allow cakes five minutes (at least) to cool. Transfer one cake onto plate [or cake stand or whatever]. Melt 1/4 cup of margarine and pour over plated cake. Place other cake directly on top of the cake with the melted butter. 

For best results, allow a few extra minutes for cooling. [But if you just can't wait to dig in like I couldn't, go right ahead!]