Want to get your fill of breath-taking photography? Head over to Ann’s blog – On Sutton Place. I don’t know her, but I love her. And I want to eat at her house every morning, noon, and night, oh and snacks too. And if she could host me for a happy hour, I would happily and graciously oblige.
She’s sharing a gorgeous recipe for Cinnamon Roll Cake. She admits she found it on Pinterest here, but I am in make-believe land where she humbly made this one up from scratch one early morning. And then she invited me to eat it with her. Once again, I love her.
Cinnamon Roll Cake
· 3 cups Flour
· 1/4 teaspoon Salt
· 1 cup Sugar
· 4 teaspoons Baking Powder
· 1 1/2 cups Milk
· 2 Eggs
· 2 teaspoons Vanilla
· 1/2 cup ( 1 stick) Butter, melted
· 1 cup ( 2 sticks) Butter, softened
· 1 cup Brown Sugar
· 2 Tablespoons Flour
· 1 Tablespoon Cinnamon
· 2 cups Powdered Sugar
· 5 Tablespoons Milk
· 1 teaspoon Vanilla
Directions: Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
Like what you see? Show her some sugar…