Last Friday, I tried this recipe for the first time. Up until I put the mixture into the pan and baked it, it was going fine. There are two different mixtures that go into the cake pan. The first one is the basic cake mixture, and the second is the cinnamon filling. When I made the cake last week, I think I mixed the cinnamon filling into the cake mixture too much to the point that it was all the way at the bottom of the pan and ended up sticking to the bottom. The cinnamon mixture sticking to the bottom of the pan was one of the reasons the cake was difficult to take out of the pan after baking. The other reason was caused by my impatience. I didn’t leave the cake out to cool for long enough before attempting to take it out of the cake pan. The edges had caught a bit while baking, so I decided I’d cut off the edges. Then I cut the cake in half while still in the pan because the entire thing wouldn’t fit on a single plate. Finally, I tried to lift the half of the cake out of the pan to get it onto the plate. This was after a maximum of ten minutes cooling. Like I said, I was impatient. So when I went to move half of the cake onto a plate, it crumbled. The entire thing collapsed and fell apart. I was frustrated to say the least. I was able to move the second half onto a plate after leaving it to cool for longer, but some of the cake still fell off. Also, some of it stuck to the bottom of the cake pan (the cinnamon mixture that I mixed in too much), so I had to put it back together on the plate. To top it all off, I don’t think I mixed the cream cheese icing that I made enough. I’m pretty sure there were tiny clumps of butter in it. All in all, not one of my best bakes. But, I will say it still tasted alright.
Fast forward one week, and I tried the recipe for a second time. I didn’t mix the cinnamon filling into the cake batter too much, so it stayed on top of and in the middle of the cake while baking instead of sinking to the bottom. Then I left it in the cake pan instead of trying to take it out too early. This time, I made a simple glaze to go on top instead of a cream cheese icing. All in all, this second attempt worked out a lot better. Below I’ve included the cake recipe, as well as both the cream cheese frosting and the simple glaze.
Ingredients
Cake Batter:
3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1 ½ cup milk
2 large egg
2 teaspoon vanilla extract
½ cup butter, melted
Cinnamon Filling:
1 cup butter , softened
1 cup light brown sugar
2 Tablespoon all-purpose flour
2 Tablespoon ground cinnamon
Cream Cheese Frosting:
1 cup powdered sugar
2 Tablespoons butter , softened
4 ounces cream cheese
1-2 Tablespoons milk
½ teaspoon vanilla extract
Simple Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F degrees . Spray 9 x 13 baking dish with nonstick cooking spray or line your pan. 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 (over-mixing flour in baked goods can make it tough and rubbery.)
Spread this batter evenly into your baking dish.
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.
Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. (Don't over-mix, or the filling might sink to the bottom!)
Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.
For the simple glaze, whisk together all ingredients, then drizzle on the cake while warm.
For the cream cheese icing, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting, then drizzle onto the cake.
Eat while warm!
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