A delightful cinnamon-infused cake perfect for breakfast or a sweet treat.
Preheat your oven to 350°F and grease an 8×8-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, combine the flour, sugar, and salt.
Mixing the dry ingredients first ensures even distribution of the salt and sugar.
Dissolve the yeast in the warm milk and let it sit for 5 minutes until frothy.
Ensure the milk is warm, not hot, to activate the yeast without killing it.
Add the yeast mixture, vanilla extract, egg, and melted butter to the dry ingredients and mix until smooth.
Mixing until smooth ensures a uniform batter for even baking.
Pour the batter into the prepared pan and let it rest for 15 minutes.
Resting allows the yeast to start working, giving the cake a light texture.
In a small bowl, mix the brown sugar, cinnamon, and softened butter until crumbly.
Using your fingers to mix the topping ensures the butter is evenly distributed.
Sprinkle the topping evenly over the batter and gently press it in with your fingers.
Pressing the topping slightly into the batter helps it adhere during baking.
Bake the cake for 25 minutes or until the edges are golden and the center springs back when touched.
Check the cake a few minutes early to avoid overbaking.
Let the cake cool slightly before serving. Optionally, drizzle with icing or enjoy as is.
Allowing the cake to cool slightly makes it easier to cut and serve.
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