Cinnamon Roll Cake.

Haven't posted recently because I was waiting until a few things happened:

1. Waiting, waiting, and yep, still waiting, until I got my wedding photos so I could put millions of picture up for your viewing entertainment. I've stopped holding my breath on that one.

2. Waiting until I finished my Spanish test. Took it today. Check.

3. Waiting until I finished my piano test. Completely bombed it, but still, check.

4. Waiting for some free time. Ah yeah.

So here I am. I've been cooking like crazy lately, so I will share some things with you.

This was divine. And I don't use that word lightly because it makes me sound like a drama queen. But honestly, anything with this much sugar has to be good.

Enjoy. 

Cake:

• 3 cups flour
• ¼ teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup (1 stick) real butter, melted

Topping:

• 1 cup (2 sticks) real butter, softened
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• 3/4 cup pecans, chopped (optional... aka throw this out. nuts are disgusting.)

Glaze:

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla

The glaze will be super runny. Go with it.

1. Preheat oven to 350 degrees.
2. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
3. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
5. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

I got this recipe from lovintheoven.com who got it from thegirlwhoateeverything.blogspot.com. I don't know who she got it from.