CINNAMON ROLL CAKE

I love recipes that take a well-known, well-loved baked good and present it in an entirely different way. I also love baked goods that are just as good for breakfast as they are for dessert. So, you can imagine that this Cinnamon Roll Cake makes me very happy.

The cake itself is a lovely yellow cake made with one of my favorite cake ingredients – sour cream. A little cinnamon sugar gets partially mixed into that delicious cake. Then, the cake is layered with a combination of brown sugar, cinnamon, and pecans. To top it all off, a sweet vanilla glaze goes on top of the baked cake.

You get all the flavors of a good cinnamon roll with far less effort. You see, I also love simple recipes that produce a fabulous result. This is the rare recipe that gets the great trifecta for me – a twist on traditional, an anytime treat, and a quick and easy recipe!

INGREDIENTS:

• FOR THE CAKE:
• 2 cups all-purpose flour
• 1 & 1/4 cups granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3-ounce box instant vanilla pudding mix
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable or canola oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 tablespoon cinnamon
• FOR THE FILLING:
• 1/2 cup packed brown sugar
• 1 tablespoon cinnamon
• 1/2 cup pecans, chopped
• FOR THE GLAZE:
• 2 cups confectioners’ sugar
• 3-4 tablespoons heavy cream
• 1 teaspoon vanilla extract

DIRECTIONS:
TO MAKE THE CAKE:

1. Preheat oven to 350°F. Grease a 9- or 10-cup Bundt pan.
2. In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and pudding mix. Add the butter, oil, eggs, vanilla, and sour cream. Mix well. The dough will be thick.
3. ............................

for full instructions please see : bakeorbreak.com

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