Buttery Cinna-bun Cake

Buttery Cinnabun Cake


3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!

 
This cake is like a cinnamon swirl cake.  It is really very good.  However, I would recommend that you put part of your batter in the pan, dump your swirl mixture, then finish off with more batter and swirl.  The swirl mixture makes little holes and valleys in the top of your cake, and the icing gets lost later.  This is really very good, and not overly sweet.  My husband keeps threatening to hold my kitchen hostage until I make it again, so it must not be that bad.