Description
Cake for breakfast. For real.
Ingredients
- FOR THE CAKE BATTER:
- 3 cups Flour
- 1 cup Sugar
- ½ teaspoons Kosher Salt
- 1-½ Tablespoon Baking Powder
- 1-½ cup Milk
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- ¼ cups Butter, Melted
- FOR THE BUTTER MIXTURE:
- 1 cup Butter, Softened
- 1 cup Brown Sugar
- 2 Tablespoons Flour
- 2 Tablespoons Cinnamon
- FOR THE ICING:
- 2 cups Powdered Sugar
- ¼ cups Milk
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 350ºF. Grease two 8-inch cake pans, lining the bottom with parchment paper (you could also use one 13×9-inch baking dish).
For the cake batter, in a mixer, blend flour, sugar, salt, baking powder, milk, eggs, vanilla and melted butter. Divide batter evenly between cake pans.
In another mixing bowl, prepare the butter mixture. Beat softened butter with brown sugar, flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using 2 tablespoons, drop butter mixture onto cake batter. Use a knife to swirl.
Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
For the icing, whisk the powdered sugar with milk and vanilla extract. Drizzle over warmed cakes. Enjoy!
Recipe adapted slightly from Lady with the Red Rocker.
