Patch Recipes: Cinnamon Roll Cake

I am visiting my relatives in Syracuse, N.Y. this weekend, and I've been assigned to make dessert. I don't want to spend too much time in the kitchen, so I needed to find a recipe for something that could be made quickly, but tastes good. I found one from the Patch community that meets that criteria.

This recipe for cinnamon roll cake comes from Brooke Tajer, editor of White Lake-Highland Patch in Michgan. Enjoy!

CAKE:

• 3 c. flour
• 1/4 tsp salt
• 1 c. sugar
• 4 tsp. baking powder
• 2 eggs
• 2 tsp. vanilla
• 1 1/2 c. milk
• 1/2 c. butter, melted

CINNAMON FILLING:

• 1 c. butter, softened
• 1 c. brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

GLAZE:

• 2 c. powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

To start, grease a 9 X 13 glass cake pan and preheat the oven to 350 degrees. Into your stand mixer, or large mixing bowl, mix the flour, salt, sugar, baking powder, eggs and vanilla. Pour the milk over the other ingredients and mix well. While the mixer is still running, slowly add the melted butter. Mix just until combined. Spread the batter out evenly in the pan.

To make the cinnamon filling, use a small bowl and a wooden spoon to combine the softened butter, brown sugar, flour and cinnamon. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.

In a small mixing bowl, whisk together the powdered sugar, milk and vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.