Saturday, December 20, 2014

Anna Sultana’s Cinnamon Roll Cake

A friend has just called and wants to drop by with a small gift.
She’s a dear and will probably stay for lunch.
You’re both dieting, so something light… 
No problem.
But then there’s dessert.

You have cakes all ready for Christmas.
But who wants to cut a slice out of them before the big day?

You’re not one to take foodie type pictures.
But then there’s that niece who can’t leave her cell phone home.
She’ll take a picture of your obviously used cake.

Time to whip up something quick… easy… cheap… but tasty.
Ma’s Cinnamon Roll Cake is perfect as a quickie dessert.
It has a rich flavour to it, so a little slice will go a long way.
Leaving you some cake to slice and add to the dainties platter.


If you’d like less cinnamon, fine.
You can also combine the cinnamon with allspice or nutmeg for more of a kick.

If you’d rather use oil in the cake, substitute 3 ounces oil for the 1/2 Cup butter.
You could do the same for the topping, but it’ll lose a little something in flavour.
But then some people don’t care for a buttery taste.
Takes all kinds and ’tis the season to put up with quirks.

                        Cinnamon Roll Cake

For the Topping
In a small bowl combine
1 Cup brown sugar
2 Tablespoons flour
1 to 2 Tablespoons cinnamon
Cut in
1 Cup butter, softened
You’ll want to have something that looks like a crumb topping.
After it’s been baked it will be like a sauce.
Set aside.

For the Cake

Preheat oven to 350º F
Grease a 9×13 inch pan

In a medium bowl combine
3 Cups flour
1/4 teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 1/2 Cups milk 
2 large eggs
2 teaspoons vanilla
1/2 Cup butter, melted
Mix the liquids in just until done.
Pour the batter into the prepared 9×13 baking pan.
Drop the topping crumbs evenly over the batter.
Swirl the crumbs in with a knife. 
Bake for 30 to 35 minutes.
The cake should be a golden brown.
A toothpick inserted into the centre of the cake should come out clean.
Place the pan on a wire rack.

For the Glaze
Prepare while the cake is baking.
In a medium bowl combine
2 Cups Confectioners’ sugar
1 Tablespoon cinnamon
1 teaspoon vanilla
5 Tablespoons milk 
Stir together to make a runny glaze. 
Add more milk if needed.
While the cake is warm drizzle the glaze over the cake.

If you’d like to make a cake that has cinnamon but isn’t as gooey,
It has a crumb topping, and the recipe calls for sour cream and chopped nuts.
But it bakes for an hour.

It’s good, but nothing’s perfect.

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