Ingredients
Wet Ingredients
- 2 large eggs (lightly beaten)
- 1 cup vegetable oil
- 1¼ cups milk
- 1 tablespoon vanilla bean paste
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Topping
- 1¼ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼-⅓ cup unsalted butter (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick, then set it aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the lightly beaten eggs, vegetable oil, milk, and vanilla bean paste until fully combined and smooth.
- Combine Dry Ingredients: In a separate medium-sized bowl, blend the all-purpose flour, granulated sugar, baking powder, and salt thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring well to form a uniform batter. Pour half of this batter evenly into the prepared baking dish.
- Prepare Cinnamon Sugar: In another medium bowl, mix the packed light brown sugar and ground cinnamon until evenly combined.
- Add Cinnamon Sugar Layer: Sprinkle half of the cinnamon sugar mixture evenly over the batter in the baking dish. Carefully spread the remaining batter over this cinnamon sugar layer to cover it completely. Then sprinkle the rest of the cinnamon sugar on top.
- Drizzle Butter: Drizzle the melted unsalted butter over the entire top layer of the batter and cinnamon sugar, adjusting the amount to your preference for richness.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool slightly before serving warm.
Notes
- You can substitute the milk with any plant-based milk for a dairy-free option.
- For extra texture, consider adding chopped nuts like walnuts or pecans to the cinnamon sugar layer.
- Ensure not to overmix the batter to keep the cake tender and light.
- If using vanilla extract instead of vanilla bean paste, use 1 tablespoon for the same flavor intensity.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
