For the cake:
- 3 cups + 1 1/2 Tablespoons flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 1/2 Tablespoons baking powder
- 1 1/2 cup almond milk*
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup plus 1/4 cup butter, melted (in separate dishes)
- 3/4 cup brown sugar
- 1 1/2 Tablespoons cinnamon
- 2 cups powdered sugar
- 5 Tablespoons almond milk*
- 1 teaspoon vanilla extract
Prepare your cake pans with butter and flour. I made mine in one 9-inch round springform pan, but it took about 50 minutes to bake. If you split it into 2 9 or 8-inch rounds, the baking time would decrease to 20-30 minutes.
Sift together 3 cups flour, sugar, salt and baking powder. Using a mixer, blend in milk, eggs, vanilla, and 1/4 cup melted butter. Pour batter into your cake pan(s).
In a separate bowl, blend 3/4 cup melted butter, 1 1/2 Tablespoons flour, brown sugar and cinnamon. Drizzle the brown sugar mixture over the top of the batter and use a knife to swirl it into the batter, without mixing it in completely. I particularly like to let some of the brown sugar mixture pool at the edges. It creates an nice caramely crust.
Bake for 20-50 minutes, depending on which pans you used.
Meanwhile, prepare the icing: Whisk together the powdered sugar, vanilla and milk. Feel free to add more milk, one tablespoon at a time, if you want an even thinner icing consistency.
Once the cake is fully cooked and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool in pan for 10 minutes. Remove from pan and drizzle with icing. Serve immediately. The hotter the better with this baby.
*Regular milk works just fine if that's what you've got. :-)
And so I'll probably make this for the next brunch I'm invited to. So if you want some but don't want to go to the effort yourself, feel free to invite me over for brunch. :-)
Check out my "Linked and Featured" tab to see where I linked this baby up!