Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Thursday, January 3, 2013

Cinnamon Roll Cake

The THOUGHT and SMELL of cinnamon anything makes me feel loved-- 
why IS that!?  Probably because the thought and smell of 
things baked with cinnamon take me back to when I was growing up
 and enjoying the foods prepared by my mother.  
 I LOVE memories like that/this!!!

When I did a Google search for "Cinnamon Roll Cake", I found I could choose from only 4,890,000 websites.  Seriously!, THAT many websites containing these three words!?   I decided it was time I joined the MILLIONS and make this--but,  because of the sugar content, just every now and then?

  • 1/2 butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1-2 teaspoons vanilla (I used one)
  • 1 and 1/2 cups milk
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3 cups all-purpose flour
Cake Directions:
  1. Cream butter and sugar; add eggs, vanilla and milk.  Mix well.
  2. Add dry ingredients; stir in just until well blended.
  3. Pour batter into a GREASED 9x13" baking dish.  
  4. Set aside and prepare topping as directed below.


3/4 cup brown sugar, packed
2 tablespoons flour
3 teaspoons cinnamon
3/4 cup butter, softened

Topping Directions:

Below:  Stir together the topping ingredients until creamy, like this...  

Below:  Drop evenly in small dollops over top of cake batter in pan.  Swirl through the batter and dollops with the tip of a knife, like this...

Below:  BAKE AT 350-degrees for about 40 minutes (According to your own oven, check for doneness with a toothpick; you might need 41-45 minutes?)


1 and 1/2 cup powdered sugar, sifted
1 teaspoon vanilla (or maple flavoring?)
2 and 1/2 tablespoons milk (just enough to make it thin enough to pour over the top of the cake).
I found that most who made this cake suggest serving it warm.  I liked it best after covering it and letting it spend the night in the refrigerator.  By the next morning, it wasn't so soft and could be cut more 
neatly--  then, if you want it warm, a quick few seconds in a microwave makes it taste as if it were just pulled from the oven.  

Company joining you for breakfast?  
Make this the day before, cover tightly
...serve warm the next morning.

I can't give 'credits' as to where I got this recipe from because after looking at so many websites and finding so many recipes the SAME, I have no idea as to WHICH one I chose. I just know THIS is the recipe I followed for the cake pictured here.

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