Description

A classic teat turned into a buttery, brown sugar and cinnamon cake topped with a sweet glaze.

Ingredients

For the cake layer: 3 cups all-purpose flour 1 ½ cups milk 1 cup white sugar 2 eggs 4 teaspoons Baking Powder 2 teaspoons vanilla extract ¼ teaspoon salt ¼ cup butter, melted For the cinnamon swirl: 1 cup butter, Softened to room temp 1 cup bark brown sugar 2 tablespoon all-purpose flour 1 tablespoon ground cinnamon For the Glaze: 2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan For the cake layer: In a large mixing bowl add the 3 cups all-purpose flour, 4 teaspoons Baking Powder, white sugar and Salt, mix to distribute. Add the eggs, milk and vanilla extract, mixing until well combined. Stir in the ¼ cup melted butter. Pour batter into the prepared baking pan and set aside. For the cinnamon swirl: In a large bowl add the 1 cup butter, 1 cup brown sugar, 2 tablespoons all- purpose flour and 1 tablespoon ground cinnamon, beat together until smooth Drop by spoonfuls over the cake batter in the baking pan, Swirl into the cake layer with a knife to create a marble effect.. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out nearly clean. While cake cools slightly add 2 cups powdered sugar, 5 tablespoons milk and vanilla extract into a medium size bowl and mix until smooth (Add additional milk for a thinner glaze or more powdered sugar for a thicker glaze). Drizzle over warm cake. Serve warm or at room temp.

Cinnamon Roll Cake