Cinnamon Roll Coffee Cake

By Addie

I really like cinnamon, so this recipe has three times the recommended amount. If you do not like too much cinnamon than use less. And I did not add nuts, the next time I think I may add pecans, you do not need to and it does not detract from the taste.

The cake is moist, not to sweet and has a great taste of cinnamon. You can serve this anytime but I think it would be great for a brunch or served with tea for an afternoon snack.

Ingredients

• CAKE:
• 3 cups flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cup milk
• 2 eggs
• 2 teaspoon vanilla
• 4 Tablespoons butter, melted
• 2 sticks (1 cup) butter, softened
• 1 cup brown sugar
• 2 Tablespoons flour
• 3 Tablespoons cinnamon
• nuts optional
• ...................................
• GLAZE:
• 2 cups powdered sugar
• 5 Tablespoons milk
• 1 teaspoon vanilla

Preparation

Step 1

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.

(NOTE: I used an 8x8 pan and then used some of the batter for a plain little cake 4")

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.