Description
Enjoy the warm, comforting flavors of this Cinna Bun Cake, a delightful dessert that combines moist cake batter with a cinnamon-sugar swirl and a rich brown sugar glaze. Perfect for breakfast or dessert, this easy-to-make cake delivers the taste of classic cinnamon buns in a convenient cake form.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Filling
- 1 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
Glaze
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tbsp milk
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the milk, sour cream, eggs, vanilla extract, and melted butter thoroughly.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined to avoid overmixing. Spread the batter evenly in the prepared pan.
- Make the filling: In a small bowl, mix the brown sugar, flour, and cinnamon. Add the softened butter and blend until it forms a paste.
- Add filling to batter: Drop spoonfuls of the cinnamon filling evenly over the batter. Use a knife to gently swirl the filling through the batter for a marbled effect.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until the cake turns golden and a toothpick inserted in the center comes out clean.
- Prepare the glaze: While the cake bakes, combine the brown sugar, butter, milk, and salt in a small saucepan. Heat over medium heat and simmer for 2 to 3 minutes until the glaze thickens slightly.
- Glaze the cake: Once the cake is hot out of the oven, drizzle the warm glaze evenly over the top. Allow the glaze to soak in and the cake to cool for a few minutes before slicing and serving.
Notes
- Use room temperature eggs and sour cream for better mixing.
- Do not overmix the batter to keep the cake tender.
- Feel free to add chopped nuts, such as pecans or walnuts, to the filling for added texture.
- The glaze is best applied while the cake is still warm for optimal absorption.
- This cake is best served within 2 days but can be stored covered at room temperature.