Cinnamon Bun Cake

Need a quick and delicious cake using basic pantry staples?  This is the one for you.  A basic yellow cake with a luscious cinnamon swirl topped with a thin layer of frosting that just barely melts into the cake.  I worried a little bit that the cake would be tough, more like a quick bread than a cake.  However, I found this cake to be surprisingly soft and tender.  This cake is best served the first day, either warm from the oven or at room temperature.  


Cinnamon Bun Cake


Cake:
3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1 1/2 cups milk
1/2 cup (1 stick) butter, melted


Cinnamon Swirl:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon


Frosting:
4 Tablespoons (1/2 stick) butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 to 2 Tablespoons milk


Preheat the oven to 350F.  Grease a 9x13 inch baking dish.


In a large bowl, combine the flour, sugar, baking powder, and salt.  Stir until combined.  Using a hand mixer or stand mixer, add the eggs, vanilla, and milk, and mix until all the ingredients are just combined.  Slowly beat in the melted butter.  Pour the batter into the prepared pan and smooth evenly.


In a small bowl, combine the butter, brown sugar, flour, and cinnamon, and mix together with a spoon until combined.    Drop the cinnamon mixture by spoonfuls onto the cake batter, then run a butterknife through the batter to create a marbled swirl (I usually swirl back and forth length-wise, then back and forth width-wise).  


Place the cake into the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.  Place on a wire rack to cool.


To make the frosting, beat the softened butter with 1 cup of powdered sugar and the vanilla.  Gradually add the remaining sugar, a little at a time until all as been mixed in.  The frosting may be very dry.  Add the milk, a tablespoon at a time until the frosting is the desired consistency.  It should be soft and spreadable.  While the cake is still warm, but not hot, spread the frosting over the top.  The still warm cake will melt the frosting just slightly into the cake.  Makes 16 servings.


Enjoy!  -Cardamommy