Post by Loupy on Jun 12, 2016 0:02:01 GMT -7
Brown Butter Cinnamon Roll Skillet Cake
From: Amanda @ www.onceuponarecipeblog.com/
A warm, fluffy cake, filled with little craters of brown sugar and cinnamon, reminiscent of a freshly baked cinnamon roll. If you don’t have a skillet, you can bake it in a 8 x 8 pan, or you can double the recipe and bake it in a 9 x 13 pan. Be sure to grease the pan well. And if you want to skip the step of browning the butter, just make sure it’s melted before you incorporate it into the rest of the batter.
This skillet cake comes together lickety-split, quicker than you can say “but I don’t have time!” The first time I made this, I whipped it up when I woke up in the morning and baked it while I got ready for work. By the time I had to leave, it was cool enough to handle and transport. Dudes, it was still warm when we ate with our morning coffee. Now if that doesn’t make a work day better, I’m out of ideas.
Serves 6
Ingredients:
Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
Pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla
1/4 cup brown butter
Topping:
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 TBSP. all-purpose flour
1 1/2 tsp. cinnamon
Glaze:
1 cup powdered sugar
1 tsp. vanilla
2 TBSP. milk
Ingredients:
Preheat the oven to 350°F.
Mix all of the cake ingredients together, except for the butter.
Slowly stir in the butter and mix just until incorporated (don’t overmix).
Pour into a greased 10-inch skillet and spread out evenly.
Mix the topping ingredients together until well combined.
Drop by spoonfuls evenly over the batter and swirl with a knife.
Bake for 25-28 minutes, or until golden brown around the edges.
Combine the glaze ingredients and drizzle over top of the cake while still warm.
Serve immediately.
Leftover cake can be stored for a couple of days if well-wrapped.
From: Amanda @ www.onceuponarecipeblog.com/
A warm, fluffy cake, filled with little craters of brown sugar and cinnamon, reminiscent of a freshly baked cinnamon roll. If you don’t have a skillet, you can bake it in a 8 x 8 pan, or you can double the recipe and bake it in a 9 x 13 pan. Be sure to grease the pan well. And if you want to skip the step of browning the butter, just make sure it’s melted before you incorporate it into the rest of the batter.
This skillet cake comes together lickety-split, quicker than you can say “but I don’t have time!” The first time I made this, I whipped it up when I woke up in the morning and baked it while I got ready for work. By the time I had to leave, it was cool enough to handle and transport. Dudes, it was still warm when we ate with our morning coffee. Now if that doesn’t make a work day better, I’m out of ideas.
Serves 6
Ingredients:
Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
Pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla
1/4 cup brown butter
Topping:
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 TBSP. all-purpose flour
1 1/2 tsp. cinnamon
Glaze:
1 cup powdered sugar
1 tsp. vanilla
2 TBSP. milk
Ingredients:
Preheat the oven to 350°F.
Mix all of the cake ingredients together, except for the butter.
Slowly stir in the butter and mix just until incorporated (don’t overmix).
Pour into a greased 10-inch skillet and spread out evenly.
Mix the topping ingredients together until well combined.
Drop by spoonfuls evenly over the batter and swirl with a knife.
Bake for 25-28 minutes, or until golden brown around the edges.
Combine the glaze ingredients and drizzle over top of the cake while still warm.
Serve immediately.
Leftover cake can be stored for a couple of days if well-wrapped.
