Post by Loupy on Oct 4, 2015 15:45:50 GMT -7
Pumpkin Cinnamon Roll Cake
From: Alyssa @ therecipecritic.com/
This is my first pumpkin recipe this year. And let me tell you. It might be the best pumpkin related dessert that I will ever have. This Pumpkin Cinnamon Roll Cake tastes just like you are eating a cinnamon roll! A perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. This is one of the best fall cakes! You will not regret making this cake. You will make it again and again! It is amazing!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 12
Ingredients
3 cups flour
½ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
¾ cup milk
¾ cup canned pumpkin
2 teaspoons vanilla
½ cup real butter, melted
Cinnamon Sugar Topping:
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
For the Glaze:
2 cups powdered sugar
¼ cup pure maple syrup
2 tablespoons milk
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
Grease a 9x13 inch pan and set aside.
In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg.
In a medium bowl whisk eggs, milk, pumpkin, and vanilla.
Slowly stir in melted butter.
Combine to the flour mixture and mix until combined.
It will be stiff.
Spread evenly into prepared pan.
To make the cinnamon sugar topping:
In a medium bowl combine the butter, brown sugar, flour, and cinnamon.
Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
For the Glaze:
Place powdered sugar, maple syrup, milk, and vanilla in a large bowl.
Whisk until smooth.
Drizzle over warm cake.
Serve warm or at room temperature.
From: Alyssa @ therecipecritic.com/
This is my first pumpkin recipe this year. And let me tell you. It might be the best pumpkin related dessert that I will ever have. This Pumpkin Cinnamon Roll Cake tastes just like you are eating a cinnamon roll! A perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. This is one of the best fall cakes! You will not regret making this cake. You will make it again and again! It is amazing!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 12
Ingredients
3 cups flour
½ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
¾ cup milk
¾ cup canned pumpkin
2 teaspoons vanilla
½ cup real butter, melted
Cinnamon Sugar Topping:
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
For the Glaze:
2 cups powdered sugar
¼ cup pure maple syrup
2 tablespoons milk
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
Grease a 9x13 inch pan and set aside.
In a large bowl combine flour, salt, sugar, baking powder, cinnamon and nutmeg.
In a medium bowl whisk eggs, milk, pumpkin, and vanilla.
Slowly stir in melted butter.
Combine to the flour mixture and mix until combined.
It will be stiff.
Spread evenly into prepared pan.
To make the cinnamon sugar topping:
In a medium bowl combine the butter, brown sugar, flour, and cinnamon.
Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
For the Glaze:
Place powdered sugar, maple syrup, milk, and vanilla in a large bowl.
Whisk until smooth.
Drizzle over warm cake.
Serve warm or at room temperature.
