Are you one of those folks whose eyes glaze over when you see a recipe that has more than 5 ingredients? You completely lose interest and skip on to the next one. Yeah, I know the feeling. It's kinda how I felt about this one when I first saw the recipe. But then I heard all the great reviews everyone was giving it and I knew I had to make it!
for the cake:
3 cups all-purpose flour
1/4 tsp. salt
1 cup white granulated sugar
4 tsp. baking powder
2 large eggs
2 tsp. vanilla extract
1 1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted
for the cinnamon filling:
1 cup (2 sticks) unsalted butter, softened to room temp.
1 cup packed light brown sugar
2 tbsp. flour
1 tbsp. ground cinnamon
for the glaze:
2 cups powdered sugar
5 tbsp. milk
1 tsp. vanilla extract
Preheat oven to 350F degrees. Spray 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)
In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined - overmixing flour in baked goods can make it tough and rubbery.
Spread this batter evenly into your baking dish.
Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Now the artistic part. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl.
Pour the glaze over the warm cake.
The glaze is gonna settle into all those nooks and crannies.
Serve warm or at room temperature.
Cook's Note: I would like to mention that some of my cinnamon/brown sugar mixture went straight to the bottom of the dish. Not sure if it was something I did in the swirling process that made that happen but thought I should mention it. It doesn't affect the taste at all, it can just make it a little tricky to scoop a piece out. But ya know, maybe it was just me that this happened to when baking.
I think next time I may just try one stick of butter in the filling mixture. I'm thinking it was that second stick of butter that might be the culprit. Also, I thought the slices were really delicious when reheated slightly in the microwave for a few seconds.