Cinnamon BUN Cake

Happy 2013

                                                        

 

 

                                                                   Cinnamon BUN Cake

cinnamon bun cake=

 

I've had a bad cold for the last four or five days, so Matt decided to do something nice and reorganize and clean my many pantries and cupboards. They look spiffy and organized, except now I can't find anything.  I felt so well after Matt's graduation yesterday followed by dinner at Bucca's,, that today I went crazy in the kitchen roasting a big ham, scalloped potatoes with bacon and cheese and baking this cinnamon bun cake from the recipes of Mennonite Girls Can Cook-- and boy can they!  This is simply delicious.  I could not, however, find the jar of ground cinnamon and had to grate sticks of cinnamon which took a lot of my pent up energy.  Nonetheless, here it is. And, here is the recipe as well. Enjoy.

 

Cinnamon Bun Cake (Recipe and this one picture from mennonitegirlscancook.com)

This cake really does taste like a cinnamon bun! Delicious served warm. I think it would be great to serve for brunch even if it is a cake.

Ingredients:

• Cake:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk
• 3 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• Topping:
• 3/4 cup brown sugar
• 2 tablespoons flour
• 3 teaspoons cinnamon
• 3/4 cup butter, softened
• Glaze:
• 1 3/4 cups icing sugar
• 3 tablespoons milk
• 1 teaspoon maple extract

Method:

1. For the cake:
2. Cream butter and sugar, add eggs, vanilla, and milk.
3. Add dry ingredients and mix well.
4. Pour into a 9 x 13" greased pan.
5. Topping:
6. Stir together topping ingredients until creamy
7. Drop evenly over batter by tablespoons and swirl through the batter with a knife.
8. Bake at 350º for 45 minutes.
9. Glaze:
10. Whisk glaze ingredients till smooth.
11. Drizzle over warm cake.
12. Best served warm..although it tastes great even after it has cooled!

Kitchen Hint:

To get a more uniform lasagna cut (slice) when I assemble the noodles I place a row of pasta east to west, put on the filling and the next layer of noodles I place north to south and so on.  By alternating the layers like this, the lasagna holds its shape when served. Also, I learned that restaurants make lasagna ahead of time, bake it and then refrigerate it.  When it is served (heated the next day) it keeps the slice shape perfectly.


                                               

Did you know there are thousands of types of potatoes…and one country in the world holds all of them? Yep, all just in Peru! Potato provides a rich source of vitamins, minerals and nutrients; these healthy vegetables are particularly high in vitamin C!!!