I feel like it’s been a long time since I’ve posted a recipe on here. I think it’s because I despise cooking in the summer. My kitchen gets so hot and I get so crabby.
With the turn of the season, however, I’ve felt more of a desire to bake. I’ve also been feeling a need to eat a lot of comfort food, so I just had to bake this brown sugar and cinnamon swirl cake for a special weekend treat. My daughter said it was “the most fantastic amazing cake” she’s ever eaten. (Disclaimer: this statement was likely made only because I allowed her to eat it BEFORE dinner.) Not sure I’d go that far, but it was very good and a perfect taste of fall with its gooey, cinnamon and sugar flavor. It also made my home smell divine while it was baking. I wish I could make the smell of this cake baking into a candle. (Business idea!)
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 cup milk
- 1/2 cup sour cream
- 2 eggs
- 1/2 tbl cinnamon
- 1/2 cup butter (melted)
- 1/2 cup butter (softened)
- 1/2 cup brown sugar
- 1 tbl all-purpose flour
- 1 tbl cinnamon
- 1 cup powdered sugar
- 3 tbl milk
- 1/4 tsp cinnamon
- Mix all of the "batter" ingredients in a large bowl, except for the melted butter.
- Add the melted butter slowly, and mix well.
- Pour batter into a lightly greased 9x9 cake pan.
- In a separate bowl, mix all of the "topping" ingredients together.
- Pour over the cake batter and swirl with a knife.
- Bake in a preheated oven at 350 degrees for 50-55 minutes.
- Once the cake is finished baking, remove it from the oven.
- Mix "icing" ingredients together in a separate bowl and drizzle over the cake while it's cooling.
- Let the cake stand for at least 15 minutes prior to serving.
Looks good, doesn’t it?