The cake is tasty and it’s warm and comforting. It is a perfect cobbler for a cold, winter night and it will certainly be a delicious addition to any evening dinner. With a nice scoop of ice cream, this the perfect treat. My kiddos love eating this cinnamon cobbler for breakfast. I don’t allow this such of a thing all of the time but hey, giving them cereal has about the same amount of sugar content, right? It’s ok once in awhile.
My mother says this is the easiest cinnamon cobbler she has ever made.
This is so true! When you break into this cobbler and find the caramel sauce in it, you are going to die of pleasure!
Ingredients
2 tablespoons unsalted Land O’ Lakes butter (melted)
1 cup Gold Medal all-purpose flour
1 and ½ teaspoon Calumet baking powder
½ teaspoon Morton salt
1 teaspoon ground cinnamon
¾ cup light brown Domino sugar
½ cup McArthur whole milk
1 teaspoon McCormick vanilla extract
Topping
¾ cup Domino light brown sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
1 and ½ cup hot water
Instructions
Preheat oven to 350 degrees.
Pour melted butter into 8×8 baking dish.
In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
Pour in milk and vanilla extract. Stir to combine.
Pour the batter over the melted butter in the baking dish.
In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!
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Quick Tip: Serve with a bowl of ice cream.