Saturday, February 7, 2009

Cheating....It tastes so good! A Cinamon Roll Cake

I'm not talking about the "cheating" on a diet type cheating (I don't diet). As a self-proclaimed choc-a-holic, it felt like "cheating" when I told Chris that this chocolate-less cake may just be "the best cake I have ever made!" It's true. This is absolutely delicious!

Inspired by my FAVORITE cinnamon roll, Cindy's Cinnamon Rolls, this cake is moist and surprisingly light with nice buttery edges. It has a deliciously cinnamon swirl throughout and the icing is... well....for lack of a better word "the icing on the cake". If you like cinnamon rolls you will LOVE this cake.

These basic, buttery yellow cake and sugar frosting recipes are both ones my grandma gave me years ago. I added the cinnamon sugar layering effect to the cake and cinnamon to the frosting to create a cake that tastes like a Cindy's Cinnamon Roll. :) I like to microwave my piece for 20 seconds before eating. Mmmm...Enjoy!


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon pure vanilla extract
1 cup sour cream

2 tablespoons ground cinnamon
1 cup brown sugar

Preheat oven to 325 degrees. Grease and flour a 13x9 inch pan or 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
Mix together the cinnamon and brown sugar.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat until well blended. Spread half of the batter into the prepared pan.
Sprinkle cinnamon and sugar mixture over the batter in the pan, leaving only a small amount in bottom of bowl. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
Bake in the preheated oven for 50-60 minutes for 13x9 inch pan (check at 50 minutes- mine took 55 minutes) or 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For Bundt pan, allow to cool for 10 minutes before inverting onto a wire rack to cool completely before frosting.

2 cups sifted confectioners' sugar
1/2 cup butter
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
2 tablespoons milk (Add 1/2 tablespoon at a time)
Cream sugar, butter, cinnamon, and vanilla. Add a small amount of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a little more milk.


Cassie said...

This was an absolutely brilliant idea. That cake looks amazing. You're a culinary genius!!! I'm definitely going to try this soon!

Sonya said...

Yum this looks so good! Im going to get the ingredients to make it:)