Thursday, January 2, 2014

Cinnamon Roll Cake

Cinnamon Roll Cake Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons vanilla 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them) Glaze: 2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla Preheat oven to 350 degrees. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.