Cinnamon Roll Cake
2 cups King Arthur all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 3-ounce box Vanilla instant pudding mix
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup vegetable oil
4 large eggs
2 tsp. vanilla extract
1 cup sour cream
1/4 cup sugar
1 T ground cinnamon
Preheat oven to 350F-degrees. Grease a 9 or 10-cup bundt cake pan
In a stand mixer, whisk together all the dry ingredients. All at once add the butter, oil, eggs, vanilla, sour cream. Mix well, the dough will be thick.
In a separate bowl, mix the 1/4 cup of sugar and 1 T cinnamon together. Fold into the cake batter with a large spatula, leaving swirls through the batter. Scoop half of the batter into the prepared pan.
1/2 cup firmly packed brown sugar
1 T cinnamon
1/2 cup walnuts, chopped
Mix the ingredients together in a separate bowl, then, sprinkle over the batter in the pan. Scoop the remaining batter over the filling and smooth the top.
Bake for 45 to 50 minutes, or until a cake tester inserted in the middle comes out clean. (Mine took exactly 45 minutes). Remove from the oven and cool on a rack for an additional 20 minutes before flipping the cake out of the pan to finish cooling.
2 cups confectioners' sugar
3 to 4 T heavy cream
1 tsp. vanilla
Mix together the glaze ingredients until smooth. Drizzle over the cake once it's lukewarm. Yields about 20 servings.