AJust wanted to share my morning baking endeavor. This is a sinfully delicious cinnamon roll cake. If you like cinnamon rolls, you will love it. I am a little horrified by how much of it I just consumed, but it was totally worth it.
Here are some pics- please excuse the untidy presentation. Can I call it rustic?
Here is a link to the recipe. I made two slight changes, based on recommendations of other reviewers. For the cinnamon topping, I used about three quarters of the butter called for, and for the glaze I added a few tablespoons of cream cheese.
Hope everyone is having a great day!
Looks great. I will have to try this one for the kids one day!! Thanks for the recipe!!!
That would be called a 'coffee cake' in my house, and I'd eat the whole thing all by myself.
AMmmmm.....I'm on holiday in a house with no oven, but you can betcha that's the first thing I bake when I'm home next Monday!!!
And MB, I think it would be duelling forks if I got near you on this one.....
dueling forks I never met a coffee cake that I didn't devour. Cream cheese icing with toasted walnuts or pecans on top, I'll make TWO so we don't have to fight for it.
AOh, it's like a coffee cake on steroids. The extra butter-cinnamon mixture that you glob all over the cake batter just does amazing things.
I had to give half of it to a friend of mine just so I would stop eating it.
Dueling forks indeed. Count me in.
Looks delicious. Thanks for posting.
AYummo!!! Made this today, 50% missing in action already and the other half is an endangered species. I'm going in for another round next week too, it's that great!
Sorry MB and freesia777, I couldn't wait for you to show, and I didn't even reach for a fork - just hand to mouth, it's that good!
Ahhhhhhhhhhh........Well then I'm happy for you. And it's always good to get lots of feedback on new recipes.
The recipe actually looks like a pretty quick one bowl cake. I'd still put some cream cheese icing on it.
AIt was pretty quick - took 3 bowls mind you! I will increase the butter in te filling back up to what the recipe calls for next time (I followed freesia777's advice and used only three quarters, but I thought it could have been more buttery....) You need to be quite aggressive with the swirling of the cake and filling together, otherwise you would end up with boring pockets of plain cake. I lined the tin which was good because some of the filling on the edges caramelised and would have stuck. I used freesia777's tip to add cream cheese to the icing (i used 30g, about an ounce, but it could be doubled easily) and that was great too. Finally, because I only have metal tins I upped the oven temp to 375 and it was done in 35 minutes.
Kinda wishing I could let myself have cake for breakfast right now though....
AI'm glad people have tried and enjoyed this. Maybe next time I make it I'll use the full amount of butter too.
I've made a "Cinnamon Bun Cake" for years at my shop. (The base recipe for this "Cinnamon Roll Cake" is very similar to my recipe, a very thick batter.) Even with a thick batter, most of the cinnamon/butter filling used to seep down below the cake and didn't cut well for serving customers. I dropped back to half the amount of filling and the lesser amount swirled beautifully throughout the cake. My glaze was cream cheese based! And the batter was part whole wheat pastry flour (25%) so I'm still quite happy about eating two pieces for breakfast.