Cinnamon Roll Cake

 

 

Ingredients:

Cake:
    • 2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 1/2 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/3 cups light or regular sour cream
    • 2/3 cup butter, softened
    • 1 teaspoon vanilla
    • 3 large eggs
Cinnamon Swirl:
    • 3/4 cup butter, softened
    • 3/4 cup light brown sugar
    • 1 tablespoon flour
    • 1 tablespoon ground cinnamon
Glaze:
  • 2 cups powdered sugar
  • 4-5 tablespoons milk
  • 1/2 teaspoon vanilla

Preparation Instructions:

  • Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
  • In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.
  • In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle).
  • Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don’t overswirl – just enough to create generous loops of cinnamon and sugar throughout the cake batter.
  • Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour evenly over the cake while it is still warm within 5-10 minutes of removing from the oven.
  • Serve the cake warm or at room temperature (it can be reheated slightly as individual servings in the microwave and tastes just lovely warmed up like that).

*www.melskitchencafe.com

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