Cinna-bun Cake Recipe
Ingredients:
For the Cake:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
For the Cinnamon Swirl:
½ cup brown sugar, packed
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to reach desired consistency)
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the cake batter:
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
In another bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Prepare the cinnamon swirl:
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until combined.
Assemble the cake:
Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle the cinnamon swirl mixture over the batter.
Pour the remaining cake batter on top and gently swirl with a knife to create a marbled effect.
Bake the cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
Make the cream cheese frosting:
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well. Stir in the vanilla extract and enough milk to achieve your desired frosting consistency.
Frost the cake:
Once the cake has cooled, spread the cream cheese frosting over the top.
Serve:
Cut into squares and serve warm or at room temperature. Enjoy your Cinna-bun Cake!