Pumpkin Cinnamon Roll Cake

This cake, oh man, did it turn out well!  What started out as a plain, but exceptionally good, pumpkin cake morphed into a gigantic cinnamon roll.

The cake is fine textured and velvety smooth.  It just melts in your mouth.  As if that weren’t enough before baking it I swirled some cinnamon roll filling into the top which got all gooey and caramelized as it baked.  Once out of the oven and still warm, I finished it off with a buttery cinnamon glaze that creeps into all the crevices, making this the best darn cake if I do say so myself.

This would be fabulous for Christmas morning, or an addition to a holiday buffet or brunch, but it can certainly hold its own as an after dinner dessert as well.  The cake recipe is one that I use often, it’s my favorite pumpkin cake.  You could bake it in the form of cupcakes, a loaf cake, or whatever.  You won’t be sorry with this cake recipe.  I particularly like that it makes a small cake, perfect for two or a small family.  Double all ingredients if you want to go bigger, it can handle it!

If you know someone who is obsessed with anything pumpkin, make this cake for them and watch them swoon 🙂

PUMPKIN CINNAMON ROLL CAKE

Yield:  1  8 – 9-inch round cake

Ingredients:

• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3/8 cup light brown sugar (I measure 1/2 cup, but don’t pack it)
• 2 large eggs
• 3/8 cup vegetable oil
• 1 cup pumpkin puree
• 1/4 cup milk

Cinnamon Swirl:

• 2 Tbsp. butter, melted
• 2 Tbsp. brown sugar
• 1 tsp. ground cinnamon

Glaze:

• 2 Tbsp. butter, melted
• 3 – 4 Tbsp. powdered sugar
• 1 tsp. ground cinnamon
• 1 – 2 tsp. milk, if needed

Instructions:

1.  Preheat oven to 350*F.  Grease or spray an 8 or 9-inch round cake pan and line the bottom with parchment paper.  Set aside.

2.  In a medium bowl whisk together the flour, baking powder, baking soda, salt and spices.

3.  In the bowl of an electric mixer, beat the eggs and brown sugar for 2 – 3 minutes or until fluffy.  Add the oil and pumpkin, beating until smooth.

4.  Gradually mix in the dry ingredients in 3 batches alternating with milk,  starting and ending with the dry ingredients.  Don’t over-mix.

5.  Pour batter into the pan and smooth the top with an off-set spatula or knife.

6.  Stir together the filling ingredients. Carefully pour filling into a piping bag, or use a glass measuring cup with a spout.  Swirl the filling onto the top of the cake.

7.  Bake for 25 – 30 minutes, or until baked through and a toothpick inserted into the center comes out clean.

For Glaze:

8.  Whisk together the melted  butter and powdered sugar until smooth.  (Start with 3 T. of sugar and add the 4th if it seems too runny.  Stir in the cinnamon and add milk if needed.  You want the glaze to easily spill off the spoon and not be too thick.

9.  Drizzle the glaze over the warm cake and serve while warm.

SOURCE:   The cake recipe was adapted from Food and Wine