Cinnamon Roll Cake

My kids loved this cake.  One of them literally jumped up and did a cartwheel :).  Find the recipe and full instructions here.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings: 12

Author: Brandie @ The Country Cook

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.

Chocolate Chocolate Chip Zucchini Bread

I got this recipe from my good friend Alona.  It is SO GOOD!

3 eggs
2 cups sugar
1 cup oil
6 Tbsp cocoa
2 cups grated zucchini
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 pkg chocolate chips (I prefer semi-sweet, but you can't go wrong with milk chocolate chips, either)

Beat the eggs, and then add the rest of the wet ingredients.  Once they are well combined, add the dry ingredients, and then add the chocolate chips.

Bake at 325 degrees for 1 hour.

Stephanie's Sour Cream Coffee Cake

Heat oven to 350
Bake 2 8x8 pans for 20-25 minutes

2 sticks butter
1 1/2 cups sugar

Mix

3 eggs

Mix

1 tsp. vanilla
1 cup sour cream

Mix

1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups flour

Mix

Topping:

1 cup brown sugar
1 Tbsp. cinnamon
1/2 cup pecans

Tres Leches

This recipe is made with a cake mix, but is amazing.  It tastes so good that there is no real reason to go to the extra effort of making the cake from scratch.  Brett loves the Cafe Rio tres leches, but said this beats it, hands down.

I found the recipe here:  http://www.foodnetwork.com/recipes/melting-pot/tres-leches-three-milk-cake-recipe/index.html.

Tres Leches: Three Milk Cake

Recipe courtesy Ben Plastina

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

--

Serves:

10 to 12 servings

Ingredients

• 1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:

• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 pint heavy whipping cream

To finish:

• Whipped cream, to cover cake (I buy a quart of whipping cream, and use 2 cups for the topping, then whip the remaining 2 cups with 1/3 cup of powdered or granulated sugar for the "frosting")
• 5 ounces sweetened coconut (optional)

Directions

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.