Friday, 31 March 2017

A Birthday Surprise and Cinnamon Roll Cake

I  am just back from spending a week in the US, celebrating my mum's 70th birthday. I was also able to see most of my kids and their families. My trip was a surprise to my mum and I am so glad we were able to make it happen. My uncle also surprised her by using his expiring air miles to come for the weekend. We had a great time together and a big thank you goes to all who had a hand in making it happen.

Me, my mum and my uncle.
One of my "must do" things, every time I go home, is to visit Tony's Pizza. A favourite hang out in my growing up years, it serves the best Italian Sausage sandwich around. They are also famous for their football (both in shape and size) pizza which feeds a crowd and one is recommended to serve 6-10 people! Having a meal there is never a disappointment. What is disappointing is realising that I am now the old people in the booth . . .

On another note, I have a great recipe for you today, it's not for the calorie conscious so beware! Make it when you are going somewhere so you don't eat it all yourself. If you have good self-control you can freeze it in portions and warm it up in the microwave before serving. I made this to take to work before I went off on holiday and unfortunately didn't take any pictures before it was demolished, sorry about that, maybe next time!

The measurements are US measurements so you will need to convert if you are making it elsewhere.

Cinnamon Roll Cake:

3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoon baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
4 tablespoon butter, melted
8 ounces butter, softened
2 tablespoons flour
1 tablespoon cinnamon

Use an electric or stand mixer to thoroughly combine the first six ingredients. Slowly add the melted butter. Pour this batter into a greased 9x13" baking pan. In a large bowl mix the remaining ingredients until well combined. Drop by spoonfuls onto the top of the batter and then use a knife to swirl it into the cake batter. There is no right or wrong, the more you swirl the more evenly flavoured the cake will be, if you swirl less you will have "pockets" where the butter melts and leaves carmelised cinnamon sugar behind.  Bake at 350 (f) for 25 - 30 minutes or until toothpick inserted near the centre comes out nearly clean.

While the cake is baking make the frosting:

Cream Cheese Icing

2 ounces butter, softened
3 ounces cream cheese, softened
1 1/2 cup powdered (icing) sugar
1 teaspoon vanilla
1/8 teaspoon salt (or use salted butter)

Use an electric or stand mixer to combine all ingredients until smooth. Spread the frosting on the cake while it is still warm. I use half and freeze the other half for another time but feel free to use it all if you want, no frosting shaming here!

This cake is best served warm or room temperature, I just pop a piece into the microwave to warm it up before I eat it.