Buttery Cinnamon Cake, often known as “Cinnamon Roll Cake,” is a delightful dessert that combines the flavors of a classic cinnamon roll with the texture and richness of a cake. It’s characterized by a soft, buttery cake base, swirled with a cinnamon-sugar mixture and topped with a sweet glaze. Here’s a basic overview of how it’s made:

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 1/2 cups milk

For the Cinnamon Swirl:

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon ground cinnamon

For the Glaze:

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

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Make the Cake Batter:
   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract.
   • In a separate bowl, combine the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Prepare the Cinnamon Swirl:
   • In a medium bowl, combine the melted butter, brown sugar, flour, and ground cinnamon. Mix until smooth.
4. Assemble the Cake:
   • Pour the cake batter into the prepared baking dish.
   • Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture through the cake batter.
5. Bake the Cake:
   • Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Glaze:
   • While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
7. Finish the Cake:
   • When the cake is done baking, remove it from the oven and immediately pour the glaze over the hot cake.
   • Allow the cake to cool slightly before serving.

Serving:

The Buttery Cinnamon Cake is best enjoyed warm, allowing the flavors to meld perfectly. It can be served on its own or with a scoop of vanilla ice cream for an extra indulgent treat.

Would you like more detailed steps, tips for making this cake, or perhaps some variations?