This is an easy delicious cake that is a lot easier than making cinnamon rolls. It is moist, buttery and sweet. This is a great make ahead breakfast. It is perfect for company or for a potluck. I did not take into account our altitude when I made this recipe and ended up with a little spillover in my oven. High altitude chefs, take this into account when making this recipe.
Cinnamon Roll Cake
Cake Batter Ingredients:
3 cups flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2 tsp vanilla extract
2 eggs
1/4 cup melted butter
Combine dry ingredients in a bowl. In a separate bowl, mix wet ingredients. Pour wet ingredients into dry ingredients. Mix well. Pour into a buttered 9X13 baking dish.
Cinnamon Swirl Ingredients:
1 cup soft butter
1 cup packed brown sugar
2 Tbs flour
1 Tbs cinnamon
Combine ingredients. Mix well. Drop mixture randomly by the spoonful on top of cake batter. Swirl mixture into cake batter. Do not over mix. Bake @ 350 degrees for 25 to 30 minutes.
Icing Ingredients:
1 cup powder sugar
2 TBSP milk
1 tsp vanilla extract
In a small bowl, blend ingredients together. Drizzle icing over the top of the baked cake. Let the cake cool for 10 minutes before serving.
 |
| Mix dry ingredients. |
 |
| Mix wet ingredients. |
 |
| Mix wet and dry ingredients together. |
 |
| Pour batter into buttered cake pan. |
 |
| Drop cinnamon swirl mixture on top of cake batter. |
 |
| Swirl into cake batter. Do not over swirl. Bake at 350 degrees for 25-30 minutes. |
 |
| Prepare icing. |
 |
| Drizzle icing on top of the hot cake. |
 |
| Let cool 10 minutes before serving. |
 |
| Serve warm. |
Enjoy,
Mrs. Smith
No comments:
Post a Comment