Two cakes in one week. Life is good. In case you missed it, I posted the recipe for Layered Strawberries and Limoncello Cream Cake on Tuesday. It was amazing. Today’s cinnamon roll cake is a denser cake that uses more of a pound cake base, has a cinnamon-pecan layer in the middle and is topped with a sugary glaze. You can always opt out of the glaze if you want a “healthier” cake. For me, the glaze brings everything together and reminds me of a cinnamon roll.
Try this cake for breakfast, with a cup of coffee, tea or milk. It’s also great for entertaining since it feeds multiple individuals and is quite filling. I’m not a huge fan of cinnamon rolls – I’ve never cared for the dough – but I do love the buttery-nutty-cinnamon flavors that go into a cinnamon roll. This cake combines all those flavors but uses cake instead of the classic bread-type pastry dough.
Are you a fan of cinnamon rolls? If so, where have you had the best, MOIST (because most of the rolls I’ve had have been dry) rolls?
GLAZED CINNAMON PECAN COFFEE CAKE
INGREDIENTS
1 c sugar
4 T butter
3 T ricotta
3 c flour
2 tsp baking powder
5 eggs
1 c milk
2 tsp vanilla
Filling
2 tsp cinnamon
2 tsp flour
3 T sugar
1/2 c pecans, chopped
2 T butter
Glaze
1/2 c powdered sugar
2 T butter
1 T milk
1/4 tsp vanilla extract
DIRECTIONS
Whip sugar, butter and ricotta until thoroughly combined. Set aside.
In a separate bowl, whisk flour and baking powder together.
In a third bowl, whisk eggs, milk and vanilla together. Add to flour mixture and mix well. Then slowly add flour/eggs to ricotta mixture, mixing well after each addition. Batter will be thick. Pour HALF of batter into a greased and floured bundt cake pan.
In a small bowl, mix cinnamon, flour, sugar and pecans together. Cut in butter. Sprinkle over top batter in bundt cake pan. Pour remaining batter over cinnamon mixture.
Bake in preheated 350F oven for 50-60 minutes or until toothpick comes out clean when inserted into the middle. Remove from the oven and cool.
While cake is cooking, melt butter and sugar together in a small saucepan. Remove pan from heat. Add milk and vanilla and whisk for 2 minutes. Flip cake on to a plate once it cools and drizzle with glaze.
A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.
You’re killing it with the food pictures! Maybe it’s a sign you should make us all cakes every week?! 😉 Dave & I had some amazing cinnamon coffee cake last weekend and I was actually looking for a recipe to so this is perfect! Also, I love cinnamon rolls, but I know what you mean about being too dry. My Mom always manages to keep hers moist (I think she uses a Martha Stewart recipe) and I’ve also found undertaking them for a few minutes helps…
Oh that’s such a good idea! Then I think every cafe must over-bake theirs…
This is my DREAM breakfast, okay? Must have it soon!
-Ashley
http://lestylorouge.com
So much gluten in one week. haha. I think cakes are your food photography speciality lady. And I love that you put it in a bundt pan!!!
Luci’s Morsels – fashion. food. frivolity.
Ugh. I know! But we are giving most of it away. It’s like this: I make it, we eat a little, and both sides of the family get portions. Ha!
My mouth is officially watering! yum!
OMG! Killing it girl. Those photos are so freaking amazing!
http://www.theadoredlife.com