CINNAMON ROLL CAKE
- for the cake:
- 3 c all-purpose flour
- 1/4 tsp salt
- 1 c granulated sugar
- 4 tsp baking powder
- 1 1/2 c milk
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 c (1 stick) butter, melted
- for the cinnamon filling:
- 1/2 cup melted butter
- 1 c packed light brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp cinnamon
- for the glaze:
- 2 c powdered sugar, sifted
- 5 Tbsp cream
- 2 tsp vanilla extract
Adapted from judykey.sbc90.com
to make the cake:
Grease a 9"x13" cake pan (or line it with parchment paper.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Add the melted butter and mix until everything is smooth.
Spread the batter in the prepared pan.
to make the filling:
In a medium mixing bowl mix sugar, flour and cinnamon until combined. Stir in butter.
Drop Tbsp of the filling over the cake batter. Swirl gently with knife or a rubber spatula.
Bake the cake 40 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 10 minutes. Pour the glaze over the cake and spread evenly.
to make the glaze:
Add powdered sugar in a medium mixing bowl.
Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
Keeps covered in room temperature for up to 3 days.