Brown Butter Cinnamon Roll Skillet Cake (recipe adapted from Crunchy Creamy Sweet) A warm, fluffy cake, filled with little craters of brown sugar and cinnamon, reminiscent of a freshly baked cinnamon roll. If you don’t have a skillet, you can bake it in a 8 x 8 pan, or you can double the recipe and bake it in a 9 x 13 pan. Be sure to grease the pan well. And if you want to skip the step of browning the butter, just make sure it’s melted before you incorporate it into the rest of the batter. Serves 6. Cake: 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 tsp. baking powder Pinch of salt 3/4 cup milk 1 egg 1 tsp. vanilla 1/4 cup brown butter* Topping: 1/2 cup butter, softened 1/2 cup brown sugar, packed 1 TBSP. all-purpose flour 1 1/2 tsp. cinnamon Glaze: 1 cup powdered sugar 1 tsp. vanilla 2 TBSP. milk Preheat the oven to 350°F. Mix all of the cake ingredients together, except for the butter. Slowly stir in the butter and mix just until incorporated (don’t overmix). Pour into a greased 10-inch skillet and spread out evenly. Mix the topping ingredients together until well combined. Drop by spoonfuls evenly over the batter and swirl with a knife. Bake for 25-28 minutes, or until golden brown around the edges. Combine the glaze ingredients and drizzle over top of the cake while still warm. Serve immediately. Leftover cake can be stored for a couple of days if well-wrapped.
Posted on: Sat, 03 Jan 2015 19:18:20 +0000
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