I mentioned in Monday’s post that I had a recipe I wanted to share.
Last Christmas, my sister-in-law made this awesome cake as part of our holiday brunch.
It was like a warm cinnamon roll, but in a moist, cakey form.
three too many pieces, I demanded asked politely for the recipe.
Christi had actually gotten the recipe from this blog. But we both agreed that rather than using a glaze like the original blogger, we needed to kick it up a notch with a thick layer of cream cheese frosting instead!
Cinnamon Roll Cake
(Slightly modified from this recipe)
For the cake -
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs, beaten
- 1.5 cups milk (I used 1%)
- 1 stick unsalted butter, melted
For the topping –
- 2 sticks unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons flour
For the frosting –
- 8 ounces of cream cheese, softened to room temperature
- 3/4 cup confectioners sugar
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
- In a large bowl, combine all of your dry ingredients for the cake (flour, sugar, baking powder, and salt). Add the vanilla, beaten eggs and milk. Stir together. Then slowly stir in the melted butter.
- Pour the cake mix into the pan.
- In another bowl, combine all of the ingredients together for the topping. Mix them together well, then drop the mixture by the spoonful onto the top of the cake batter. Use a knife to swirl the cinnamon topping into the cake, pushing down a little with the knife to make sure it gets down into the cake batter.
- Bake the cake for around 25-30 minutes. Use a toothpick to check for doneness (you can also lightly push on the top of the cake and see if it springs back up … if so, it should be done).
- While the cake is in the oven, make the frosting. Beat the cream cheese in a mixer for about a minute. Then add the confectioners sugar (I recommend sifting it first to prevent lumps) and the vanilla extract. Beat on medium-high speed for several minutes, until nice and fluffy.
- Once the cake is out of the oven, spread the cream cheese frosting on top.
- Serve warm.
This cake really needs to be served warm, in my opinion. It just isn’t quite the same at room temperature. I recommend reheating a piece in the microwave for a few seconds to warm it back up, if need be!
Hope you enjoy this cake as much as we did!
Question for ya …
What is your favorite brunch food?
Are you more of a sweet or savory breakfast food eater?
Best thing you’ve eaten this week?