{ Cinnamon Roll Cake }

Oooooohhhhh my word.  This cake is just beyond words.

If you're looking for simple cake to enjoy with a cup of hot coffee, then look no further, this is it.

I am not going to waste anymore time, but jump right into the recipe, because I know that is what you're waiting for.

Cinnamon Roll Cake

Source:  Rumbly in my Tummy

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

source : http://fullbellies.blogspot.com/

Banana Nut Cake with Caramel Icing

Oh my.....ooohhhhhhhh myyyyyyy!!!!

Ok so you all know Miss Kay from the Duck Dynasty series right?  Remember I shared her Honey Pecan Pie a while back?  And that was like, so good.

Well going through her cookbook earlier, I came across this recipe for banana cake, and what do you know, I actually have a bunch of bananas that are going bad and need to be made into bread, cake, smoothies etc.

THIS though, oh my goodness, it's so good.  Moist, flavorful all on it's own, but then throw in some caramel icing and it takes it to a whole other level.

If you have to make just one cake in the next week or two, let it be this one, you won't be disappointed.  And trust me when I tell you that Miss Kay's Duck Commander Kitchen is one cookbook every kitchen should have.

Banana Nut Cake with Caramel Icing

Adapted from:  Miss Kay's Duck Commander Kitchen

2 cups all purpose flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
1/3 cup buttermilk
2 medium ripe bananas
2 eggs
chopped almonds

Caramel icing
1 stick butter
1 cup packed brown sugar
1/3 cup milk
3 1/2 cups powdered sugar

Heat oven to 350 degrees.  Butter and flour the cake pans or bundt pan.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.  Add the shortening, buttermilk and bananas.  Mix with the electric mixer on medium speed for 2 minutes.  Add the eggs and beat 2 more minutes.  Fold in the almonds.

Pour the batter into 2  9-inch pans, or a bundt pan.  Bake until the layers start to pull away from the sides and a toothpick inserted in the center of a layer comes out clean, 35 to 40 minutes.

Let the layers cool in the pans for a few minutes, then run a spatula around the sides and invert the layers onto a wire rack to cool completely.

While the layers are cooling, make the frosting.  In a saucepan on medium heat, bring the butter and brown sugar to a boil and boil for 2 minutes.  Add the milk and bring back to a boil.  Remove from heat and let cool slightly.  Stir in the powdered sugar.

When the cake layers are cool, frost the top of one layer.  Put the other layer on top and frost the top and sides.

Note:  I used my bundt cake and did not frost the inside or all around the cake, just the top.

source : http://fullbellies.blogspot.com/