I suppose that this was a creamcake. It is a normal sweet yeast dough with a
topping of 200 g cream and 50 g Patisserie-powder. Befor baking
cinamon-sugar (20g cinamon, 1kg Suggar) is put on top of it.
It is baked in the ofen as a normal cake (15 min at 230 C), the pan enables
the baker to make more cake at a time than with small cake pans.

martin

"bob" > schrieb im Newsbeitrag
...
> Many years ago my parents would buy a Cinammon and Sugar covered cake
> that was baked in a large pan with attached individual segments, each
> about 3 inches square, that you bought from the pan with the baker
> tearing off the number of segments as desired. It was rich and yeasty
> and would keep very well. Does anyone have a recipe that sounds as
> though it would make this simple cake.