It's hard to believe it's already the last weekend of February. This may be one of the last times this winter to take a respite, bake something warm and delicious, and get cozy. This version of the favorite breakfast baked good is hearty enough for brunch and sweet enough to satisfy any after-dinner craving.
Cinnamon Roll Cake
Adapted from Rumbly in My Tumbly
For the cake:
1/4 cup oil (such as grapeseed or safflower)
3/4 cup milk or non-dairy milk
1 teaspoon vanilla
1/3 cup brown sugar
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup sorghum flour
1/4 cup tapioca starch
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon yeast (optional--enhances flavor)
For the filling:
1/2 cup organic shortening or butter, room temperature
1/2 cup brown sugar
1 Tablespoon sorghum flour
1 Tablespoon tapioca flour
1/2 Tablespoon cinnamon
1. Preheat oven to 350F. Oil and sugar an 8 or 9-inch square pan and set aside.
2. Mix together oil, egg, milk, and vanilla until well-combined. Add brown sugar. Sift in all other cake ingredients.
3. With a mixer, mix until batter is smooth and no lumps remain.
4. Pour into prepared pan.
5. In a medium bowl, gently stir together all filling ingredients. Using a fork, begin cutting shortening or butter into other ingredients until small pieces form.
6. Scatter topping over batter; swirl with a knife to distribute filling throughout batter.
7. Bake for 25-30 minutes, until lightly golden, and cake portion springs back when touched. There will be some parts that still look 'gooey' but that is due to the filling.
8. Remove and set on cooling rack.
For the glaze:
It may be smart to double this if you like a lot of glaze.
1/2 cup powdered sugar
1-2 Tablespoons milk/non-dairy milk
Splash of vanilla extract
1. Stir together until glaze is a pourable consistency. Add more milk as needed. Pour or drizzle over warm cake.
2. Use caution when cutting warm cake; best to use a sharp knife and spatula since it will be delicate until it cools. Store at room temperature.