Yield: 1 servings
|1 pack||Biscuit mix (see MM#:27)|
|½ cup||A/P flour|
|¼ cup||Packed brown sugar|
|1 \N||Egg (or2 for added richness)|
|½ teaspoon||Vanilla estract, OR>>>|
|½ teaspoon||Butter flavor van. extract|
|½ teaspoon||Ground cinnamon|
|2½ tablespoon||Unsalted butter, cut up|
Preheat oven to 350 F. Grease or spray with food release 8" square or round cake pan.
In bowl place all ingreds. for topping and crumble with fingers or pastry blender until butter is barely visible. Set aside (in 'fridge if kitchen is hot).
In mixing bowl whisk together dry ingreds. for batter. Beat together liquid ingreds. add to dry mixture, stirring just enough to blend.
Scrape batter into pan--crumble topping mixture over and bake 30 to 35 min. or untill cake tester comes out clean. Let cool slightly in pan and serve warm.