I can't believe how quickly this week has gone...the cinnamon roll cake was made exactly a week ago and I was going to upload the photo with the recipe but time got the better of me...as usual. Oh my does time go swiftly!
These are just a few photos I managed to snap, including one of my teenager upset with his mama.
On to the recipe...(requested by Laura) this is definitely one that your tummy will love
Cinnamon Roll Cake
Cake
3 cups self-raising flour
1/4 teaspoon salt
1 cup sugar
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
113g unsalted butter, melted
Topping
226g unsalted butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla
Preparation:
Preheat oven to 180C.
Mix the flour, salt, sugar, milk, eggs and vanilla. Once combined, slowly stir in the 1/2 cup melted butter. Pour batter into a greased baking pan.
In a large bowl, mix the 226g of softened butter, brown sugar, flour, and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble through the cake.
Bake at 180C for 25-30 minutes or until skewer comes out nearly clean when inserted in centre of cake.
For the glaze mix icing sugar, milk and vanilla in a large bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.
0 comments:
Post a Comment