BUTTERY CINNABUN CAKE

Hello to all my readers, you are missing out if you don't make this.  This coffee cake is the best, its buttery, and cinnamon and served warm all googy and wonderful.  I think this will be my new go to cinnamon roll. It is so good.  I'll be right back I am going to make another one.... Found this on "Pinterest"  addiction page. Made by Jenny from picky-palate, she made this back in September 2007. So, its been around for awhile but new to me and I am sharing with you.  Hope you enjoy and happy baking my friends.  Andi Cake batter: PRINT RECIPE 3 cups flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 cups milk 2 eggs 2 tsp vanilla 1 stick of butter, melted Cinnamon mixture for the cake: 2 sticks butter, softened 1 cup light brown sugar   2 TBSP flour 1 TBSP cinnamon 2/3 cups nuts, optional Frosting mixture: 2 cups powdered sugar 5 TBSP milk 1 tsp vanilla Prepare a 9x13 inch baking dish with Pam spray and flour this.  Set aside Preheat oven to 350 degrees. In a large mixing bowl add the dry ingredients for the cake batter and whisk this together, then add the milk, eggs, vanilla and mix.  Melt the butter and hand mix this into the cake batter.   Don't overmix.  Pour this batter into your prepared baking dish.   In a bowl add the cinnamon mixture and mix with the electric mixer.   Drop tablespoons of the cinnamon mixture over the top of the cake batter, then using a knife make a swirling effect to marble thru the batter.    Bake at 350 dgrees for about 25-30 minutes.  Bake until toothpick comes out nearly clean from the center of the cake.    Allow to cool a bit then drizzle the icing over the warm cake.  Serve warm or at room temperature.

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