CINNAMON ROLL CAKE

THIS CAKE ALSO WORKS OUT PERFECTLY TO BE GLUTEN FREE!! JUST REPLACE THE FLOUR WITH "CUP 4 CUP" FLOUR!! IT IS THE BESTTTTT! *Note for gluten free, I did bake this about 10 minutes longer than written-cover loosely with foil the last few minutes if top browning too much.

Ingredients

• 3 cups flour (Or cup4cup if making this gluten free)
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter, melted 
•  
•  TOPPING 
• 1 cup butter, soft
• 1 cup brown sugar
• 2 Tbsp. flour (or cup4cup if gluten free)
• 1 Tbsp. cinnamon
•  
• GLAZE 
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.
   

Adapted from Chef in Training.