Cinnamon Flop

Topping:
1 cup brown sugar, firmly packed
4 tablespoons softened butter
1/2 teaspoon cinnamon

Work brown sugar and butter together with your fingertips until well mixed. Then work in cinnamon. Set aside.

Dough:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons softened butter
1 egg, well beaten
1 cup milk

Sift flour, baking powder and salt together and set aside. Mix sugar and butter with your fingertips until butter is well dispersed. Stir in beaten egg thoroughly, then add flour and milk alternately, beginning and ending with flour. Pour into a greased 8-inch square pan. Sprinkle Topping over the surface. Bake at 425 degrees F for 30 to 35 minutes.

Served warm, this makes a delicious breakfast bread.