Cinnamon Roll Cake

Here in Wisconsin, we have had a glorious fall so far. Sometimes fall is miserable here, with seemingly endless stretches of coldly grey days. Sometimes the leaves start to turn to the beautiful hues of autumn only to be blasted bare by rain and wind before the transformation can be enjoyed. Not this year! We have had plenty of sunny days with daytime temperatures in the 60s and 70s even though it is getting chilly at night. I just heard that frost is finally in the forecast for next week, but meanwhile some of our flowers are still in bloom and the colors on the trees are becoming beautiful.
 

Fall makes me want to savor a cup of coffee along with something baked in the oven, especially something with cinnamon in it. I'm planning on this for Saturday morning, and I don't want to even think about how many calories are in it.

Ingredients for Cake

3 c. flour
1/4 tsp.salt

1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Ingredients for Topping

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Ingredients for Glaze

2 c. powdered sugar

5 Tbsp. milk
1 tsp. vanilla

What to Do
Mix all cake ingredients together except for the butter. Next, slowly stir in the melted butter. Pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Meanwhile, brew a pot of coffee and mix glaze ingredients together until smooth. While cake is still warm, drizzle the glaze over the top.