As a thank-you to my friend Mr. M I made him a big ol’ brunch with Eggs Benedict, hash browns, sausage, and the spiced sweet bacon from a couple of months back. I was so intimidated by making the hollandaise sauce but I watched the videos provided at Fine Cooking and it really helped. I’m so excited because my mixture never curdled! Here’s the link to their site with the great instructions:
On the sweet side I made this recipe for Cinnabon Cinnamon Roll Cake and it was absolutely amazing! For something so simple, I was surprised by just how heavenly it truly is. I topped mine with cream cheese icing instead of plain glaze and I think that’s what put it over the top. Oh man …so good!
Again I forgot to take photos of the final filled brunch plate but I do have these pics of the cake in progress.
Cinnabon Cinnamon Roll Cake
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
Glaze: [or use cream cheese glaze recipe below]
2 cups powdered sugar
5 T milk
1 tsp vanilla
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.
Cream Cheese Glaze
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Beat the cheese and butter together until smooth, add sugar in 2-3 batches along with vanilla and beat until smooth. Enjoy!