Ingredients

The following ingredients have 4 Servings
  • 4 cups all-purpose flour (1 pound 1 ounce by weight)
  • 2 cups granulated sugar (raw or white)
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 1/4 cup melted butter
  • 1 tablespoon pure vanilla extract
  • additional butter for the pan
  • 1 1/4 cups melted butter (or extra virgin coconut oil)
  • 1 1/4 cups granulated sugar (raw or white)
  • 2 generous tablespoons ground cinnamon

Instruction

  • Preheat oven to 350°F.
  • Generously butter a half sheet pan, taking care to get the corners and seams very well greased. Set aside.
  • In a large mixing bowl, use a whisk to combine the flour, sugar, baking powder, and salt. Switch to a silicone spatula, add the wet ingredients, and combine just until no more dry pockets remain and the mixture is even if not smooth. Scrape into the prepared pan and smooth to even it out. Bake for 23 minutes.
  • While the cake is baking, whisk together the sugar and cinnamon for the topping. After the cake has baked 23 minutes, remove it from the oven, pour about 2/3 of the melted butter evenly over the top, sprinkle all of the cinnamon sugar evenly over the butter, then drizzle the remaining butter over that. Return the pan to the oven and bake an additional 8 minutes, or until the cinnamon sugar and butter layer is bubbly. Remove the pan from the oven and let cool on a heat proof surface for at least 30 minutes before slicing into long bars, about 3-inches by 1-inch.
  • Store leftovers tightly wrapped at room temperature.