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This moist cake is swirled with a combination of brown sugar and cinnamon to provide it that traditional cinnamon roll flavor! The cake receives topped off with an convenient glaze and makes a top notch breakfast or dessert.
INGREDIENTS
For the cake:
- three cups flour
- 3/4 cup granulated sugar
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 half of cups milk
- 2 giant eggs
- 1 tablespoon vanilla
- 1/2 cup butter melted
For topping:
- 1 cup brown sugar
- 1 tablespoon floor cinnamon
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk or extra
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add all of the substances without for the butter to a mixing bowl and whisk nicely to combine.
- Pour in the melted butter and use an electric powered mixer on low speed, mixing the batter till it’s simply combined. Do now not overmix.
- Pour batter into the organized baking dish.
- To make the topping, whisk collectively the brown sugar and cinnamon.
- Sprinkle the topping over the pinnacle of the cake and use a butter knife to swirl the topping into the batter.
- Bake for 35-40 minutes or till a tester inserted in the middle comes out clean.
- Cool for 10 minutes earlier than whisking collectively the powdered sugar and milk to make the glaze. Add extra milk 1 tablespoon at a time to attain the consistency you prefer. Pour the glaze over the heat cake.
- Let glaze set earlier than cutting and serving.
Enjoy.
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