Cinnamon Swirl Breakfast Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
3 cups flour
02 -
1 cup sugar
03 -
4 teaspoons baking powder
04 -
2 eggs
05 -
2 teaspoons vanilla extract
06 -
1 ½ cups milk
07 -
½ cup salted butter, melted
→ For the cinnamon filling
08 -
¾ cup salted butter, softened to room temperature
09 -
1 cup brown sugar
10 -
2 tablespoons flour
11 -
1 tablespoon ground cinnamon
→ For the glaze
12 -
2 cups powdered sugar
13 -
5 tablespoons milk
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350° and spray a 9x13 baking dish with nonstick cooking spray.
02 -
In a large bowl, combine 3 cups of flour, 1 cup sugar, 4 tsp baking powder, 2 eggs, 2 tsp vanilla extract and 1 1/2 cup milk and mix well with a hand mixer. Turn the mixer on to low and slowly add in the 1/2 cup of butter (melted) mix until combined. Spread the batter into the prepared baking dish.
03 -
In a medium/small bowl, combine 3/4 cup butter (softened), 1 cup brown sugar, 2 tbsp flour and 1 tbsp cinnamon. Stir until well mixed.
04 -
Drop the cinnamon mixture by spoonfuls into the batter. Take a butter knife and make swirls all around the cake. Dragging the knife through the cake batter and the cinnamon mixture.
05 -
Bake for 35-40 minutes. Or until you put a knife in the middle and it comes out clean.
06 -
For the glaze, whisk together in a small bowl 2 cups powdered sugar, 5 tbsp milk, 1 tsp vanilla extract. The glaze should be thick but pourable.
07 -
Pour the glaze over the warm cake. Slice and serve. Enjoy!
# Notes:
01 -
This cake is best served warm when the cinnamon swirl is at its gooiest.
02 -
For a thicker glaze, add less milk. For a thinner glaze, add more milk a teaspoon at a time.
03 -
Any nutritional data provided is an approximation and actual dietary information can vary based on ingredients and proportion sizes.