My kids loved this cake. One of them literally jumped up and did a cartwheel :). Find the recipe and full instructions here.
Servings: 12
Ingredients
FOR THE CAKE:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 tsp baking powder
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups milk
- 1/2 cup salted butter (1 stick) melted
FOR THE CINNAMON FILLING:
- 3/4 cup (1 1/2 sticks) salted butter softened to room temp
- 1 cup packed light brown sugar
- 2 tbsp flour
- 1 tbsp ground cinnamon
FOR THE GLAZE: (We like things moist, so I doubled this.)
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
FOR THE CAKE:
- Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
- While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
- Spread this batter evenly into your baking dish.
FOR THE FILLING:
- In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
- Drop the cinnamon filling by spoonfuls onto the cake batter.
- Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
- Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.
FOR THE GLAZE:
- Whisk together powdered sugar, milk and vanilla extract in small bowl.
- Pour the glaze over the warm cake.
Notes (from original recipe)
I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.
