So, my hankering to bake something wasn't appeased by the crunchy chickpeas, and I'd found this recipe earlier in the week (back when it was 40°C outside and the air-conditioning at work was trying its hardest to keel over). It looked like it would be something nice quick to throw together, which, for a Friday night after a day where I felt like I needed more sleep before I started the day, was definitely something in its favour.
Cinnamon Bun Cake (thing!)
Adapted from recipe at Framed
Grease or line a 20cm square tin.
In a large bowl, mix together the flour, sugar, and salt.
In a jug, dissolve the yeast in the warm milk, then add the milk mixture, along with the oil, vanilla extract, and egg to the flour mixture. Mix this with a spatula until very smooth, then pour this into the prepared tin. Leave the dough to rest for about 15 minutes or so.
While the dough is resting, prepare the topping - using a spoon, mix together the butter, brown sugar, and cinnamon in a medium-sized bowl until all the butter has been incorporated. It'll be a bit crumbly-clumpy.
Scatter the topping over the rested dough; poke some of the clumps down into the dough with your finger. It looks like heaps of topping, more than required to cover the top surface of the dough, but a bit of prodding and poking will sort it all out.
Place the tin into a cold oven, then set the oven to 175°C. Bake for about 30 minutes, or until cake is lightly browned at the edges, and the centre of the cake springs back when you poke at it. You might still have some bubbling melted sugar.
Leave the cake to cool for about 30 minutes.
Make up the icing by mixing together the icing sugar and the milk/cream, then drizzle this over the cake. Serve warm. Apparently this reheats well in the microwave. I'd say, due to the dairy content of the icing, store any leftovers in the fridge.
* Original recipe didn't specify dark or light brown sugar, and when I'm given a choice most of the time I'll go for dark
** I used cream, I also only made up half of the original amount of icing. Despite this, I only used up just over half of the quantity of icing I made.
Here's a look at the cake, pre-icing:
You can see all the divots and craters my poking and prodding did to the top of the cake - looks a bit like a scorched alien planet surface ... except for the tell-tale cooling rack underneath the cake, and the kitchen sink in the background ... (:
And here's a bonus pic of X enjoying some cinnamon bun cake (for breakfast ... !):
Adapted from recipe at Framed
- 200g plain flour
- 70g caster sugar
- 1/4 teaspoon salt
- 1 tablespoon instant dried yeast
- 166ml (2/3 cup) warm milk (37.5°C or thereabouts)
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 45g butter, softened
- 150g (3/4 cup) dark brown sugar *
- 1 heaped teaspoon ground cinnamon
- 65g icing sugar
- 2-3 teaspoons milk or cream **
Grease or line a 20cm square tin.
In a large bowl, mix together the flour, sugar, and salt.
In a jug, dissolve the yeast in the warm milk, then add the milk mixture, along with the oil, vanilla extract, and egg to the flour mixture. Mix this with a spatula until very smooth, then pour this into the prepared tin. Leave the dough to rest for about 15 minutes or so.
While the dough is resting, prepare the topping - using a spoon, mix together the butter, brown sugar, and cinnamon in a medium-sized bowl until all the butter has been incorporated. It'll be a bit crumbly-clumpy.
Scatter the topping over the rested dough; poke some of the clumps down into the dough with your finger. It looks like heaps of topping, more than required to cover the top surface of the dough, but a bit of prodding and poking will sort it all out.
Place the tin into a cold oven, then set the oven to 175°C. Bake for about 30 minutes, or until cake is lightly browned at the edges, and the centre of the cake springs back when you poke at it. You might still have some bubbling melted sugar.
Leave the cake to cool for about 30 minutes.
Make up the icing by mixing together the icing sugar and the milk/cream, then drizzle this over the cake. Serve warm. Apparently this reheats well in the microwave. I'd say, due to the dairy content of the icing, store any leftovers in the fridge.
* Original recipe didn't specify dark or light brown sugar, and when I'm given a choice most of the time I'll go for dark
** I used cream, I also only made up half of the original amount of icing. Despite this, I only used up just over half of the quantity of icing I made.
Here's a look at the cake, pre-icing:
You can see all the divots and craters my poking and prodding did to the top of the cake - looks a bit like a scorched alien planet surface ... except for the tell-tale cooling rack underneath the cake, and the kitchen sink in the background ... (:
And here's a bonus pic of X enjoying some cinnamon bun cake (for breakfast ... !):
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