Gooey Cinnamon Cake

The “gooey” or “ooey” word is just too tempting for someone who has a sweet tooth syndrome. I was browsing for recipes at David Lebovitz (one of my favorite food blogs). And I found this Gooey Cinnamon Cake recipe on his blog. It’s a simple cake with a special twist, it got 2 different layers – bottom one is cakey and top is soft and a little chewy (ooey-gooey in other word).

The base. Flour, baking powder, butter, sugar, salt and milk.

The gooey layer. I used agave nectar for corn syrup, milk, butter, vanilla, sugar, salt, flour and egg (which I forgot, saw this lonely egg in the counter when I was about to slip this in the oven) .

See? The only thing unusual could be the corn syrup but could be replaced with honey or agave.

Topped with cinnamon and sugar mixture. Sounds like snickerdoodles isn’t it?

Baked at 350 F at 25 minutes. The missing egg on the gooey layer, didn’t affect the cake (though it should have added richness to it). Those wrinkly edges are the best part of the cake, they got a little crunch plus gooey goodness.

It’s a great cake for dessert and snacking.

Come and join us at Fiesta Friday @ The Novice Gardener. 🙂

“A great empire, like a great cake, is most easily diminished at the edges.”
~Benjamin Franklin