Brown Butter Cinnamon Roll Skillet Cake


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, melted, option to brown


Topping:

1/4 cup butter, melted

1/2 cup brown sugar, packed

1 TBSP. all-purpose flour

1 1/2 tsp. cinnamon


Glaze:

1/2 cup powdered sugar

1/2 tsp. vanilla

1 TBSP. milk


Brown butter in a saucepan, allow to cool while proceeding with recipe. 

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 combined. Drizzle evenly over the batter and swirl with a knife. Bake for about 25 minutes, or until golden brown around the edges. (I like to allow it to cool about 20 minutes and then flip out onto a platter.)

Combine the glaze ingredients and drizzle over top of each slice (or entire cake) while still warm. Serve immediately. Leftover cake can be stored for a couple of days well-wrapped.

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