Gooey Cinnamon Roll Cake
Gooey Cinnamon Roll Cake
1 (11 inch) round cake or 9x13 inch rectangular cake
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FOR THE "GOO"
FOR THE CAKE
FOR THE GLAZE
Instructions
PREHEAT THE OVEN TO 350F/180C.
TO MAKE THE "GOO"
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In a medium bowl combine together the 1 cup butter, brown sugar, flour and cinnamon until well blended. Transfer to a piping bag fitted with a round tip (I use a 1/2 inch/1 1/2 cm diameter) or a zipper lock bag snipped in one corner. Set aside.
TO MAKE THE CAKE
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Spray or butter and flour an 11-inch round pan (preferably springform).
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In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Set aside.
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In a large liquid measuring cup or small bowl, whisk together the milk, eggs and vanilla.
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Pour the milk mixture into the flour mixture and whisk just until combined. Lumps will remain.
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Slowly drizzle in the melted butter to the batter while mixing. The batter should now be smooth but a few lumps are OK.
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Pour the cake batter into the prepared pan, then starting in the center pipe the "Goo" in a circular motion going around and around towards the sides of the pan until the goo is all finished.
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Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not insert the toothpick in the 'Goo" area, because that is supposed to be gooey anyway.
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Remove the removal rim of the pan, if using the springform pan, and transfer to a serving platter. Or leave it in the pan if using a regular one (without a removable rim).
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Drizzle the glaze all over the cake, then leave it to cool for about 10 minutes before serving.
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This cake tastes best when served warm out of the oven when the "Goo" is still melty, but cooled portions of the cake can be warmed in the microwave.
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Store leftovers in an airtight container.
TO MAKE THE GLAZE
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In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
Recipe Notes
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If you don't have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife.
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For an even simpler method (ahem...the not so pretty one), this cake could be made in a 9X13 inch baking pan and served right from the pan, thus eliminating the piping of the goo and removing the cake from the pan. After pouring the batter in the pan, simply dollop spoonfuls of "Goo" all over the pan in a dotting fashion, then using a knife marble and swirl through the cake.
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