donderdag 21 november 2013

Cinnamon Swirl Cake (Kopie)

Well, we are going on day number 4 of Hurricane Sandy and it doesn’t look like we’ll be able to make it out of our apartment just yet. But, we have generator power, we Macgyvered some internet access, and we have absolutely nothing to complain about other than a slight detour to our otherwise blessed life. Thank you for all of your tweets, emails and messages – we’ve weathered the storm just fine and are praying for those who have lost their homes and loved ones in Sandy’s crazy path. So so much to be grateful for!

So while it might seem strange to switch gears and talk about food, I figured you might like a little peek at what we’ve been busying ourselves with while stuck inside. We’ve been eating – and in my defense there have been a few workouts as well.

But while Sandy was swirling around outside, I was busy mixing up this cinnamon swirl cake inside. And can I just tell you, it might have been the best worst thing I have ever done. Best because it might be my new favorite cake. Worst, because well I’ve been stuck inside since Sunday and I may have resorted to a slice for breakfast!

Now, I generally try to whip up healthier versions of sweet treats, however as I came down with a cold on Sunday I wanted nothing more than just to indulge a little. So save this cake for a day when you can have a piece, and then take the rest in to your co-workers to gobble up before you can grab another slice!


1/2 cup butter, softened
1 1/2 cups sugar
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
4 whole Eggs
1 cup Sour Cream
¾ cups Vegetable Oil
1 cup Light Brown Sugar
2 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 Tablespoon Vanilla Extract


Preheat the oven to 325 degrees.

By hand, mix together the flour, salt and baking soda. In a separate bowl mix together the sugar, eggs, sour cream, and oil until well-incorporated. Slowly pour the dry ingredients into the wet mixture and thoroughly combine. Set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Add the remainder of the batter and then follow with the remainder of the cinnamon/sugar mixture.

Now grab a knife or fork and swirl that top layer of sugar mixture into the batter, making whatever sort of pattern you think is pretty!

Place the cake into the oven and bake for 45-50 minutes, or until you can poke with toothpick and it comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. Spread gently with a spatula. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes then serve warm. It’s also insanely good at room temperature, for breakfast (oops!)

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