Cinnamon Roll Cake

Let’s Bake!

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together softened butter and granulated sugar in a large bowl until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk and sour cream. Begin and end with dry ingredients.
6. In a small bowl, combine brown sugar and cinnamon for the filling.
7. Pour half the batter into the pan and spread evenly.
8. Sprinkle cinnamon filling over the batter.
9. Add walnuts and raisins (optional).
10. Spread remaining batter on top.
11. Swirl batter gently with a knife or toothpick for a marbled effect.
12. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool in the pan for 15 minutes before serving.

Keto/Low-Carb Adaptations

Enjoy this cake even if you’re following a keto or low-carb diet! Here’s how:

• Use almond or coconut flour instead of all-purpose.
• Substitute granulated sugar with erythritol or stevia.
• Use unsweetened almond or coconut milk instead of buttermilk.
• Use a sugar-free brown sugar substitute.
• Omit or use sugar-free alternatives for walnuts and raisins.

Tips for Success

• Ensure butter is softened for a smooth batter.
• Use a toothpick to check for doneness.
• Let the cake cool completely before serving.
• Serve warm with a scoop of vanilla ice cream for an extra treat!

Enjoy!

This Cinnamon Roll Cake is sure to become a family favorite! Its irresistible aroma and flavor will have everyone asking for more. Enjoy it for breakfast, dessert, or anytime a cinnamon craving hits!