A Recipe - Cinnamon Roll Swirl Cake

Howdy Homemakers!!

Boy do I have a grand recipe for y'all today. I actually found this recipe floating around FB, from Andrea's Country Home Cookin' page. 

Andreas-Country-Home-Cookin

It was fun and easy to make. The results however, are the best part. This tastes so much like a cinnamon roll, yet, so much like cake! Win/win!

So here we go homemakers:

This is the batter spread into a 9x13 pan. It is a thick batter, but really fun to smooth out.

This is the "swirl", in a bowl.

Now this part was a bit tricky. Because my melted butter was still a bit warm, you can see where the mixture wanted to 'pool' instead of swirl in. Instead of over mixing everything, I just let it pool...this worked out for the best in the end result.

I couldn't help but take this photo of the cake when I flipped it out of the pan. It came out almost perfectly, but it was SO pretty! The marbled swirling looked too good to pass up a photo opportunity. 

I put this cake onto a foil covered cookie sheet. Everything about it turned out wonderfully. The smell, the look, the texture. Everything. This photo shows the beauty of this recipe, and why I recommend it so much.

Glazed and then cut. This was one of the best snacks ever. Everyone loved it, and I truly hope you do too!! 

CINNAMON ROLL SWIRL CAKE

BATTER:
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

Glaze:
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake.

Happy Homemaking!!