Breakfast Cake

I would say that breakfast cake is the perfect thing to eat on a cold, snowy morning with a steaming mug of hot cocoa, but it is just as delicious on a bright, summer morning with a tall glass of milk. And I had a big piece for my post-dessert midnight snack last night, and it was pretty darn good then too!

2 cups milk

2 Tablespoons white vinegar

1/4 cup butter, melted

2 eggs

1 teaspoon baking soda

1 Tablespoon baking powder

1/2 teaspoon salt

3 cups flour

1 cup sugar

1/2 cup sugar

1/2 cup butter, melted

1 teaspoon cinnamon

Preheat oven to 350 degrees F. Add vinegar to milk and let stand 5 minutes. Combine soured milk, butter, eggs, and baking soda in a large bowl and mix well. Add baking powder, salt, flour, and sugar, and stir until combined. Pour batter into a greased 9×13″ pan and set aside. In a small bowl, combine all sauce ingredients and mix well.  Pour sauce evenly over the surface of the cake. Using a butter knife, swirl the sauce into the cake. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.