Time: 15 minutes hands on + 40 minutes to bake
Yield: 12 generous slices in 9x13 pan. Parentheses is for 8x11 pan.
NOTE: the cake part should be pretty firm so that the cinnamon filling doesn't sink to the bottom, so only add milk until you have a firm batter.
CAKE:
3 Cups (360 g) flour (2.26 cups/270.77 g)
1/4 t salt (0.19 tsp)
1 C sugar (0.75 cup/170 g)
4 t baking powder (3 tsp)
2 eggs (1.5)
2 t vanilla (1.5 tsp)
1 1/2 C milk (1.13 cup (total milk is 0.33 g powdered milk in 1.3 cups water; reserve 0.25 cup for glaze)
1/2 C butter, melted (0.38 cups/86.5 g)
CINNAMON FILLING:
1 C butter, softened (0.75 cups/173 g)
1 C brown sugar (0.75 cup)
2 T flour (1.5 tbsp)
1 T cinnamon (0.75 tbsp)
GLAZE:
2 C powdered sugar (1.5 cups)
5 T milk (3.76 tbsp/0.24 cups)
1 t vanilla (0.75 tsp)
1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfulls onto the cake batter.
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.
8. In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the mostly cooled cinnamon cake or the frosting will melt into cake. Serve warm, or at room temperature.