Cinnamon Roll Cake
You will not believe how moist and delicious this cake is. It is ideal for a Sunday morning breakfast and is a snap to fix.
Ingredients
1 1/2 cup flour
1/4 teaspoon salt
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup butter, melted
1/4 cup brown sugar
2 teaspoons flour
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons milk
1/2 cup powdered sugar
Instructions
Preheat oven to 350 F. Grease and flour a 9" pie pan and set aside. For the cake, whisk together, flour, salt, sugar, baking powder and baking soda in a large mixing bowl. In a separate bowl, combine the buttermilk, egg, vanilla extract, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth, then whisk vigorously about 10 to 15 seconds. Spread batter in the prepared pan, it will be thick. Set aside. For the filling, combine the melted butter, brown sugar, flour, cinnamon, and vanilla extract. Using a small spoon starting on the outside edge of the pan, drizzle half the filling over the batter in a circular motion, creating circles. Set aside the other half of the filling. Bake the cake for 28 to 30 minutes or until the cake tests done. Remove the cake from the oven. Drizzle the remaining filling over the top of the filling crevices that were created during baking. Let the cake cool. For the glaze, whisk the cream cheese, vanilla extract, and milk. Add the powdered sugar to the mixture until the frosting reaches a thick yet drizzling consistency. Spread the glaze over the warm cake in a circular motion and let cool to room temperature. Makes 8 servings.