Lovin' From the Oven

Cinnamon Roll Cake

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Sorry I’ve been MIA for a while.. the 12 days of cookies really wore me out! I even took a mini break to Las Vegas to relax. I’m addicted to the “Deal or No Deal” slot machine. By addicted, I mean putting a dollar in and freaking out if I lose it or not. Don’t worry, I won it back on the “Goldfish” slot machine. Haha, I’m quite the high roller, don’t you know.
Here’s a quick little post on a cake that people loved. My DB and his sister in law even claimed it to be the best thing I’ve baked so far. That’s quite a statement! The cake is basically a lighter version of a cinnamon roll. Soft, just the right amount of sweetness, and not so messy to eat. I didn’t add in nuts, but I’m sure they’d make a great addition. From The Girl Who Ate Everything.

Cake:

  • 3 cups flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 ½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup (1 stick) real butter, melted

Topping:

  • 1 cup (2 sticks) real butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
  3. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake.
  4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center.
  5. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.

Banana Coffee Cake with Chocolate Chip Streusel

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I hope everyone had a wonderful and safe Halloween! I spent mine at home, handing out candy to all the little (and not so little) trick or treaters. I also ended up watching “Isolation” with my DB. Yes, another bad scary movie to feed my guilty pleasure. Actually, the movie was quite enjoyable… despite the fact that it’s about cows having killer mutant babies.

Did anyone watch the premiere of The Walking Dead? I can’t get enough of it! I am desperately counting the days until Sunday again, when I can finally see the next episode. Zombies are just so intriguing to me.
My DB’s biggest fear is actually the zombie apocalypse (not that it’s ever really going to happen). When he was little, he used to shower with goggles on so that no one could sneak up on him without him seeing first. He’s gonna kill me for writing that, but it’s just too cute not to share.

These banana bars were a huge hit at work. Banana’s always a safe bet when bringing something to a group event. They were moist, had a wonderful topping, and kept people coming back for seconds. This recipe is adapted from Bon Appetit. Bon appetit!

  • 1 cup chocolate chips
  • 2/3 cup (packed) golden brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • about 4 mashed bananas
  • 3 tablespoons buttermilk
  1. Preheat oven to 350°F.
  2. Butter and flour 8x8x2-inch baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
  3. Mix the all-purpose flour, baking soda, baking powder, and salt into medium bowl. Set aside.
  4. Using electric mixer, beat sugar, room temperature butter, and egg in a separate bowl until fluffy. Beat in mashed bananas and buttermilk.
  5. Add dry ingredients and blend well.
  6. Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
  7. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Snickerdoodle Bundt Cake & Winners!

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Before I go on, I apologize for being so late announcing the winners! This week has been extremely hectic at work with Condoleezza Rice and Vince Flynn coming back to back days. So here we go…

Number 84, Maren! Favorite baby name: Lily.
Next is number 14, Emily, who’s favorite baby names are Lucy and Stephen.

and last but not least, number 24— Mona! Her favorite baby names are Sotty, Otis, Scarlet, and Heather.

Congratulations! Winners: be expecting an email from me shortly. It was so fun hearing, well… technically reading, all of your favorite baby names! I think that’s one of my most enjoyable posts yet, so thanks for sharing!

I’ve always been a fan of snickerdoodles and have been trying to recreate it different ways, whether in cupcakes, muffins, and now bundt cake. This one is the most successful out of all of them! The bread was moist, sweet, full of cinnamon flavor, and even tasted like it had a cream of tartar kick even though there was none. The outside sugar crusted perfectly, giving it a crunchy layer. Thanks so much to Jamie Cookies it Up for passing along this recipe! This is what I did:
  • 3 tablespoons ground cinnamon
  • 1 C white sugar
  • 2 1/2 C flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C butter, softened
  • 1 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 2 t vanilla
  • 1 C full-fat sour cream

  1. In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well.
  2. Generously grease or spray the inside of your bundt pan.
  3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.
  4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the dry mixture aside for later.
  5. In a separate bowl, beat butter and both sugars until creamy.
  6. Add the eggs one at a time, mixing after each one.
  7. Stir in the vanilla.
  8. Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
  9. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
  10. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
  11. Cool for 10 minutes, then invert onto a wire rack to cool completely.

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