Cinnamon Roll Cake

This recipe has been floating around the internet lately. A teacher friend made it for us at school this week for a spread. I knew immediately it was a keeper.

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Zucchini Bread

This is a favorite recipe from our mother. Our own children grew up on this. They really thought it was chocolate cake because of all the good cocoa and cinnamon. Nothing better!

2 c. grated zucchini

2 c. sugar

3 eggs

1 c. oil

2 t. vanilla

2 t. cinnamon

1 t. salt

1 t. soda

1/2 t. baking powder

2 T. cocoa

3 c. flour

In a large bowl, blend together zucchini, sugar, eggs, oil, vanilla, and cinnamon. Sift together salt, soda, baking powder, cocoa, and flour. Mix with first mixture. 

Bake for 35-45 minutes at 325 degrees. Makes two large loaves, 3 small loaves, or a bundt pan size.

*Pecans are an optional ingredient.
*I usually dump more cocoa and cinnamon in it. YUM!


Diana