Hello and welcome to my little corner of the Webster Parish Journal.  My name is Ashley Rowton, and I love to cook (and eat!).  I share recipes daily on The Copper Whisk website.  I am delighted to share here with you as well.  Each week I will select one of my most popular recipes that is a tried and true favorite.  

This recipe for Cinnamon Roll Cake was one I passed up at first.  Most of you have probably had Honey Bun Cake which is a staple in our house.  To replace it would be sacrilegious because I honest-to-goodness make Honey Bun Cake every single week for my boys.  So to veer from the norm was a risk on my part.  But truth be known, they each loved this!  This one bakes in a jelly roll pan (or a stone large bar pan).  I hope you will try it!

Cinnamon Roll Cake

Cake:

• 1 cup butter, melted

• 1/2 cup sour cream

• 1 cup water, lukewarm

• 2 cups sugar

• 2 eggs

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups flour

Cinnamon Swirl Filling

• 1 cup brown sugar

• 1/2 cup butter, melted

• 1 1/t tablespoons cinnamon

• 1 tablespoon flour

Drizzle:

• 6 tablespoons butter, melted

• 2 teaspoons vanilla

• 3 tablespoons milk

• 2 cups powdered sugar

Directions:

Preheat oven to 375 degrees. Grease a 15×10 pan. Make the cake: whisk butter and sour cream. Add water and whisk well. Mix in sugar. Add eggs, vanilla, baking soda, and salt. Mix well then whisk in flour. Pour into baking pan. 

Make the filling: in a small bowl mix brown sugar, butter, cinnamon and flour. Drop tablespoons of filling onto batter. Use a knife to swirl but do not mix. Bake 30 minutes or until golden brown. The cake will not be firm but will pass the toothpick test. Let cool 5-10 minutes before pouring the drizzle over. 

Make the drizzle: Whisk all ingredients together.

(Ashley Rowton is a wife, mom and cookbook author who resides in Minden.)

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