Saturday, May 31, 2014

Where We've Been: Part IV (and A Recipe for Cinnamon Roll Cake)

Our last morning in Fort Wayne, my little sister Amy requested that we bake a treat together for breakfast. She has a true interest in baking - mainly because she has an unrivaled sweet tooth. She also has an obsession with anything cinnamon-sugar, as you may recall from her love for monkey bread. So it came as no surprise when the recipe she selected was a delectable Cinnamon Roll Cake from one of my favorite blogs Mel's Kitchen Cafe. I was rather relieved that she chose it over traditional cinnamon rolls because this cake was so incredibly simple to make and required very little effort. That's the best kind of recipe early on a Sunday morning!

Amy was quite the little baker. She was very organized with her ingredients and measured everything out accurately. I was impressed about how good she was about cleaning up her work area in between steps (such as putting away the flour, baking soda, and so on after measuring out the dry ingredients) so we did not have to deal with clutter as we completed the recipe. The only issue she had was dolloping the cinnamon-sugar filling. It was a bit too tedious for her. She preferred just to plop the entire mixture into the center of the cake batter and let it go. Lazy child.

This treat came together in no time and was soon happily baking in the oven. As it baked, we threw together an egg scramble with ham, onions, and cheese. After all, we have to have a side of protein with our sugar in the morning!

The cinnamon roll cake was a perfect indulgent treat to be enjoyed with a large cup of coffee. The entire 13" x 9" pan was pretty much demolished during breakfast. Some of the diners complained that the cake was a bit rich - and I agree that it is quite so - but that did not stop anyone from devouring a slice bigger than their head. This would be a great company brunch item. We will be having my friend and her large family over for breakfast in a couple weeks and I am definitely planning on having this cake on the menu. Her kids are going to love it! Thanks Amy for selecting such a great recipe!

So it was with full bellies that we packed up the car and headed home. We had a great time visiting with our Fort Wayne family and look forward to the next time we can all get together! Luckily, I do not have to wait too long since my younger brother Ray (the graduate) will be visiting this weekend and the following weekend four of my sisters are coming down for a visit. Let the good times roll!

Cinnamon Roll Cake
from Mel's Kitchen Cafe

For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups light or regular sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 large eggs

For the Cinnamon-Sugar Swirl:
3/4 cup butter, softened
3/4 cup light brown sugar
1 tablespoon flour
1 tablespoon ground cinnamon

For the Glaze:
2 cups powdered sugar
4-5 tablespoons milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking pan with butter.

In the bowl of a stand mixer, beat together all the ingredients for the cake until well combined. Spread the cake batter evenly into the prepared pan.

In the now empty bowl of the stand mixer, beat together the butter, light brown sugar, flour and cinnamon for the swirl mixture. Dollop the cinnamon mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges so that not all the filling gets pooled into the center of the cake. Using a knife, swirl the cinnamon mixture into the cake better. Try not to over-swirl.

Bake the cake in the preheated oven for 30-32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Meanwhile, make the glaze by whisking together the powdered sugar, milk, and vanilla until very smooth. Pour the glaze over the warm cake. Make sure to glaze the cake within 5-10 minutes of removing it from the oven.

Serve the cake warm or at room temperature. On second thought, this cake will disappear before it cools!

1 comment:

  1. I love when a recipe calls for a 9x13 pan. I guess I'm a little lazy that way. The slab pie and Amy's selection are two recipes I know I'll make for family get-togethers. Keep up the good work, Amy!