The smell hits you first. Warm cinnamon and melted butter wafting through the kitchen — not the sharp aroma of a cake straight from the oven, but something rounder, more enveloping, as if the whole room had been gently warmed. Four ingredients, ten minutes of prep, and the slow cooker does the rest.
The surface is golden, slightly cracked from the cinnamon sugar that caramelized during cooking. Beneath, the texture is dense and moist — somewhere between a thick cookie and a fudgy blondie. Each square holds together well without crumbling, but yields easily under the tooth with a softness that an oven wouldn’t achieve the same way. The cinnamon isn’t just a topping: it had time to infuse the entire batter during the slow cooking.
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