Traditional coffee cake meets cinnamon roll. This quick and easy cake is the perfect breakfast treat or late night snack.
½ cup butter, melted
1 cup sugar (I cut the sugar to ¾ cup since the topping and glaze are so sweet - but that's just me!)
3 cups flour
2 tsp vanilla
4 tsp baking powder
¼ tsp salt
1½ cups milk
1 cup butter, melted
1 cup brown sugar
2 T flour
1 T cinnamon
¼ chopped walnuts, optional
1 cup powdered sugar
2½ T milk
½ tsp vanilla
Preheat oven to 350 F. In a large bowl, mix cake ingredients together until well combined. Pour into a greased 9x13 pan or cast iron Bundt pan. (I used two pans: a Lodge 8" cast iron loaf pan and an 8" cast iron skillet.)
For the topping, mix ingredients together in a small bowl until well combined. Spread evenly on the batter and swirl with a knife. Be sure to swirl down into the batter for the cinnamon roll effect. Bake at 350 for 30-35 minutes.
For the glaze, mix ingredients together in a small bowl until smooth. Drizzle the glaze over the warm cake.
Serve cake warm or at room temperature. Enjoy!
Recipe adapted from cakescottage.com