The first time I made this recipe I baked it as a cake.
It was a big hit.
Everyone that has made this cake has reported back with glowing reviews.
I thought the recipe might also make a great muffin.
Drizzled with Cream Cheese Icing
And I was right.
Another plus – it is much easier to share warm muffins with
friends and neighbours than cake.
I love the Tulip Baking Cups that I recently purchased from
Cinnamon Roll Cake
Source: Life As A Lofthouse (Her source: Picky Palate)
(My notes are in Red)
3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 teaspoons Vanilla
1/2 cup ( 1 stick) Butter, melted
1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon
2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla
Directions: Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. (I buttered the pan) Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.)
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
My Option: Cream Cheese Icing
1/4 cup butter
1 cup Cream Cheese
2 teaspoons vanilla
Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar.