Ingredients: |
Ingredients: FILLING
1 1/2 cup brown sugar, loosely packed
6-7 Tablespoons ground cinnamon
15 Tablespoons butter, melted
CAKE
1 cup unsalted butter, room temperature
1 1/2 cup sugar
1/2 Cup plus 1 tablespoon (86g) sour cream
3/4 Cup milk
3 large eggs
3 tsp vanilla extract
3 cups all-purpose flour
3 tsp baking powder
3/4 tsp salt
ICING
4 1/2 tbsp salted butter
3/4 cup sugar
1 cup plus 2 tablespoons cup heavy whipping cream
1 1/2 tsp vanilla extract
4 1/2 tsp corn syrup
4 ounces cream cheese
2-3 cup powdered sugar, sifted
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Directions: |
Directions:13 x 18 pan
Preheat oven to 350 grease a cookie sheet.
To make the cinnamon filling, combine the brown sugar and cinnamon in a medium sized bowl.
Add the melted butter and mix until combined. Set aside.
To make the cake batter, combine the sugar and butter to a large mixer bowl and beat on medium speed until light in color and fluffy, 3-4 minutes. Make sure you beat it in order to give the right texture
Add the sour cream and mix until well incorporated.
Add the milk and mix until well incorporated.
Add the eggs and vanilla extract and mix until smooth.
Combine the dry ingredients in a separate bowl.
Add the dry ingredients to the batter and mix until smooth.
Pour the batter into the prepared pan and spread into an even layer.
Drizzle the cinnamon sugar mixture over the top of the cake. It will cover most of the top of the cake.
12. Use a toothpick to swirl the cinnamon mixture around. the swirls will be hard to see
Bake the cake for 22-24 minutes, or until a toothpick inserted comes out with a few crumbs, then remove from the oven to cool.
To make the icing, combine all the icing ingredients except for the powdered sugar and cream cheese in a small sauce pan.
Heat on low heat until the sugar is melted, then turn heat to medium to bring to a boil.
Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
Using a hand mixer, beat in the cream cheese and the powdered sugar and allow to cool slightly and thicken.
Pour the icing evenly over the cake.
Serve warm. |
This recipe for Cinnabon Sheet Cake for a Crowd is from