I wish I could describe this cake to you so you can imagine the taste. It’s not a cake made from premade cinnamon rolls or homemade cinnamon rolls. It’s not a coffee cake, although it would be great (and will be tomorrow morning) with a cup of coffee. Bret said it reminded him of his favorite cinnamon rolls when warm right out of the oven.
This cake is probably the most moist and rich cake I’ve ever had. The soft cake swirled with creamy, buttery cinnamon filling just melts in your mouth. I found that a 2×2″ piece was plenty since it’s so rich. You can see the layers of cake and filling here:
I got this recipe from CrunchyCreamySweet.com and, besides extending the cooking time quite a bit, didn’t change anything else from the original recipe. It looked so good in the posted photo that I knew we would enjoy it.
I would write more about this luscious cake, but after eating the photo piece, I need to take a nap. If you have company, a pot luck, or just want a marvelous cake, I definitely recommend this one. Oh, so gooooood……
- 3 C. all-purpose flour sifted
- 1/4 tsp. salt
- 1 C. granulated sugar
- 4 tsp. baking powder
- 1 1/2 C. milk
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 C. 1 stick unsalted butter, melted
- Cinnamon Filling:
- 1 C. 2 sticks unsalted butter, softened to room temperature
- 1 C. packed light brown sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. ground cinnamon
- 2 C. powdered sugar sifted
- 5 tbsp. milk
- 1 tsp. vanilla extract
Grease a 9x13" cake pan and set aside. Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the flour, salt, sugar and baking powder. Add the milk, eggs and vanilla and mix until smooth. Slowly add the melted butter and mix until smooth. Spread the batter into the prepared pan.
For the filling, in a medium mixing bowl beat the butter until creamy. Add the sugar, flour and cinnamon and beat until fluffy, about 2 minutes. Spread the filling over the cake batter with about a 1/2" boarder. Swirl the filling in gently with the back of a knife or rubber spatula.
Bake the cake for 32-37 minutes or until the toothpick inserted to the very bottom of the cake part comes out clean. Cool the cake for 15 minutes.
To make the glaze: mix the powdered sugar, milk and vanilla into a small bowl and stir until combined. Pour the glaze evenly over the top of the cooled cake. Cut into small pieces when ready to serve.
Tips and Stuff:
I found that my oven took the full 37 minutes to bake the cake.
When done, it gently pulled away from the side (which was great for the extra glaze to dribble down).
Trust me on the small pieces - with all that butter, you can expect it to be very rich.
I used 2% milk (like that made a difference in calories...!) because that's what I had.