Shelly's Recipe

CINNAMON ROLL CAKE

Category: Cakes

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream

2 tablespoons ground cinnamon
1 cup brown sugar

Preheat oven to 325. Grease and flour a 13x9 inch pan or 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

Mix together the cinnamon and brown sugar.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat until well blended. Spread half of the batter into the prepared pan.

Sprinkle cinnamon and sugar mixture over the batter in the pan, leaving only a small amount in bottom of bowl. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
Bake for 50-60 minutes for 13x9 inch pan (check at 50 minutes- mine took 55 minutes) or 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For Bundt pan, allow to cool for 10 minutes before inverting onto a wire rack to cool completely before frosting.

CINNAMON FROSTING:
2 cups sifted confectioners sugar
1/2 cup butter
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons milk (Add 1/2 tablespoon at a time)

Cream sugar, butter, cinnamon, and vanilla. Add a small amount of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a little more milk.