This summer has definitely been a busy one! And I cannot believe it’s already coming to a close.
During the summer, I had to say goodbye to my fiance every week as he traveled to various churches to help with revivals. Was it difficult to be without him for most of the summer? Yes. But I am so proud of the work he and his fellow Engage team members accomplished! (Want to know more about the Engage program? Click here)
One of the very first weekends he was gone, Jeremy asked me to make a cinnamon roll cake that a church family had made for the team. Naturally, I said “sure!” Of course I would try out a new recipe! I’m always in search of the next best thing in the dessert world.
Well, what had happened was…… the summer got busy. And I mean, I-have-something-every-weekend-and-have-zero-downtime busy. Cake orders have been flying in! (Yay for that!!) And wedding planning, as it turns out, takes a lot of time and research.
So I was a little delinquent on the baking of the cinnamon roll cake. May I add….technically, technically, I’d never specified a date to bake it. I’d just said I would. So, technically, I wasn’t delinquent…just procrastinating. 😉
Finally, much to Jeremy’s surprise, I made the cake! And it really was delicious. Especially right after it came out of the oven, and when heated up in the microwave later. (I’m a “have your cake and eat it too” type of gal.)
Now it’s time to share the recipe with you! I’ll share the original, then tell you how I made it a tiny bit more healthful. (Shhh, I hadn’t told the recipient about that. It’s ok, was still delicious.)
Cinnamon Roll Cake
Makes ….not sure. Maybe 20 servings?
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 tsp baking powder
- 1.5 cups skim milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
- 1 cup butter, softened
- 1 cup brown sugar
- 2 Tablespoons flour
- 1 Tablespoon cinnamon
- 2 cups powdered sugar
- 5 Tablespoons skim milk
- 1 teaspoon vanilla
- Preheat oven to 350 F. Spray 13X9 pan with nonstick spray.
- In a large bowl, begin making the CAKE. Mix together flour, salt, sugar, baking powder. Then add milk, eggs, and vanilla. Stir just until combined. Then add melted butter and stir until well blended.
- Pour cake batter into greased pan.
- Mix together ingredients for the TOPPING.
- Drop topping by spoonfuls on top of cake batter. Using a knife, swirl topping into batter.
- Bake for 28-32 minutes at 350 F.
- After taking cake out of the oven, mix ingredients for GLAZE in a bowl. Drizzle glaze over warm cake. (I didn’t need all of the glaze.)
Now, this cake looked delicious and all but holy butter sticks, people!! It sometimes pains me to put in the amount of butter and sugar in recipes. So most of the time I don’t. This is what has lead my mom (twice) to say “don’t try to make it healthy….I want the real thing”. I don’t listen to that very well. (See Lightened Up Texas Sheet Cake Recipe)
For this one: I made a half batch since it was just a few people eating the cake. But here are the changes I made:
- Used 3/4 cup sugar in cake batter
- Use egg substitute instead of eggs
- For the topping, I used 1/2 cup butter and 1/4 cup unsweetened applesauce. I also used a scant, unpacked cup of brown sugar. Oh! And I didn’t need all of the topping.
- Didn’t use all of the glaze.
Did these few changes make it a healthful cake? Not by a loooooong shot. But it made me feel better to at least improve a tiny bit.