Friday, July 4, 2014

Cinnamon Roll Cake

When I saw the title of this latest challenge - Good Cook Potluck Pantry Panic Challenge - and I knew which product I was going to receive from Good Cook, I just knew I had to break out the Cinnamon Roll Cake recipe that's been all the rage online this past winter. It's a great quick recipe when you need to whip up something last minute. It serves equally well as a breakfast/brunch dish or a simple dessert. It can be dressed up with additions of nuts...or dressed down with some candied bacon mixed in.

Cinnamon Roll Cake
by Mary P
Adapted from this recipe at Six Sister's blog

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 butter, melted

1 cup butter, softened
1 cup brown sugar - I prefer dark
2 tablespoons flour
1 tablespoon cinnamon
1/2 cup chopped nuts (optional)

Mix 2 cups powdered sugar with 5 Tablespoons of milk and 1 teaspoon of vanilla until well blended.

Preheat oven to 350°F and spray a 13" x 9" Good Cook Nonstick Covered Cake Pan.

Combine the flour, salt, sugar, baking powder, milk, eggs, vanilla and melted butter in a medium-sized bowl using a hand mixer. Mix until combined well. Scrap sides of bowl and stir up from the bottom with a Good Cook Silicone Spatula. Pour into the prepared 13" x 9" pan.

Mix the topping ingredients in a medium bowl until well combined and creamy. Drop by spoonfuls over batter and swirl with knife into cake (be careful not to swirl too deeply into cake batter as swirls will sink into cake a bit while baking.) Bake at 350°F for 35-40 minutes, until a toothpick inserted near the center comes out clean.

Let cool slightly and drizzle glaze evenly over cake. Serve warm or room temperature.


*For a fun bacon variation - Glaze 6 slices of bacon with maple syrup, cook crisp in 400°F oven and crumble. Add crumbled bacon to the topping ingredients that get mixed into the batter.

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