Cinnamon Roll Cake

Natalie Fredrick (Nate's wife)

A family favorite - my kids often request this cake for their birthdays. I also think it tastes even better the next day so it's a good one to make ahead.

CAKE:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/3 cups light or regular sour cream
• 2/3 cup butter, softened
• 1 tsp. vanilla
• 3 large eggs

CINNAMON SWIRL:

• 3/4 cup butter, softened
• 3/4 cup light brown sugar
• 1 Tbsp.  flour
• 1 Tbsp.  ground cinnamon

GLAZE:

• 2 cups powdered sugar
• 4-5 Tbsp.  milk
• 1/2 tsp. vanilla
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• Lightly grease a 9 x 13-inch baking pan with nonstick cooking spray and set aside. In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan. 
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• In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle). Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don’t overswirl – just enough to create generous loops of cinnamon and sugar throughout the cake batter. Bake at 350 degrees  for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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• For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour evenly over the cake while it is still warm within 5-10 minutes of removing from the oven. Serve the cake warm or at room temperature.