Buttery Cinnabon Cake (or Cinnamon Roll Cake)

Michelle F and I started baking about once a week! Two Mondays ago we made this cinnamon roll cake (found the recipe on Lovin' From the Oven,who got it from The Girl Who Ate Everything, who got it from Picky Palate, who got it from her brother-in-law's mom). We used the recipe on Lovin' From the Oven (there have been a few modifications along the way). It's a tiny bit too sweet, but I didn't notice that until the second time I ate it. That's just my opinion. Michelle and I both thought it was delicious, and we'd make it again! Ohh man I love pecans. And butter. And sugar. And cinnamon.

 

 

 

 

 

 Cinnamon Roll Cake (recipe found here):

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 (optiona) - Always measure the nuts first then chop them...did not know this. We used already-chopped pecans intended to top a salad because we couldn't find pecans at the store.

Glaze:

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees
2. Mix together flour, salt, sugar, baking powder, milk, eggs & vanilla
3. Stir in the 1/2 cup melted butter
4. Pour batter into a greased 9 x 13 inch baking pan
5. For the topping, mix 2 sticks of softened butter, brown sugar, flour, cinnamon & pecans until well combined. Drop evenly over cake batter by spoonfuls & use a knife to marble/swirl through the cake (the fun part!)
6. Bake at 350 degrees for 25-30 min or until toothpick comes out clean from center
7. For the glaze, mix powdered sugar, milk & vanilla in a large bowl. Whisk until smooth & pour over warm cake. Serve warm or at room temperature.