I recently discovered Stephanie over on her blog Macaroni and Cheesecake and it's become another favorite of mine. As soon as I saw this cake I just knew I had to give it a shot.
We ate ours still slightly warm out of the oven and it literally melted in my mouth. It's like a cross between regular ol' cake and a good coffee cake and it will definitely be made again. This would be awesome served for a brunch on a holiday such as Easter and/or Christmas.
Cinnamon Roll Cake
Source: Six Sister’s Stuff
Ingredients:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
4 tbsp. butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar, packed
2 tbsp. flour
1 tbsp. cinnamon
Glaze:
2 cups confectioner’s sugar
5 tbsp. milk
1 tsp. vanilla
Directions:
1.) Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray, set aside.
2.) In the bowl of a stand mixer, add 3 cups flour, sugar, salt, baking powder, milk, eggs, & vanilla. Mix until fully incorporated. Reduce speed to low and slowly pour in the 4 tbsp. melted butter.
3.)Pour batter into prepared pan and spread evenly.
4.) Clean your stand mixer bowl and once clean, add in the 2 sticks softened butter, brown sugar, 2 tbsp. flour, and cinnamon. Beat until fully incorporated. Mixture will be thick.
5.) Spoon dollops of the cinnamon butter mixture on top of the cake batter. Use a knife to swirl the cinnamon butter mixture into the cake.
6.) Bake for approximately 25 to 30 minutes, until a toothpick inserted comes out clean. Remove cake from oven and place in pan on a cooling rack.
Meanwhile mix together your glaze. In medium sized bowl, whisk together the confectioner’s sugar, milk and vanilla. Pour over cake while it is still warm and carefully swirl the pan around or spread the glaze around so that it is evenly distributed over the cake. Serve cake warm or at room temperature. Store leftovers in airtight container.
