Cinnamon Roll Cake with Maple Cream Cheese Frosting
For the cake:
1 cup whole wheat flour
1/2 cup AP flour
1/8 teaspoon salt
1/2 cup maple sugar, or brown sugar
2 teaspoons baking powder
3/4 cups whole milk
1 large egg, lightly beaten
1 teaspoons pure vanilla extract
1/4 cup (1/2 stick) butter, melted
For the topping:
1/2 cup (1 stick) butter, softened
1/2 cup maple sugar or sweetener of choice
1 tablespoons AP flour
1 1/2 teaspoons cinnamon
6 tablespoons chopped pecans, optional
For the maple cream cheese frosting:
4 oz. (1/4 lb.) cream cheese, softened
3-4 tablespoons pure maple syrup
1/4 teaspoon pure vanilla extract
1-2 tablespoons whole milk
Directions:
1) Preheat oven to 350 degrees F. Grease a round cake pan.
2) In a large bowl or in the bowl of a stand mixer, whisk together the whole
wheat flour, AP flour, salt, sugar, and baking powder. In a small bowl, combine
the milk, egg, and vanilla. Beat into the dry ingredients until well combined.
Slowly stir in the melted butter. Pour batter into prepared pan.
3) In a large bowl, mix the softened butter, maple sugar, flour, cinnamon and
pecans (if using) until well combined. Drop evenly over cake batter by the
tablespoonsful and use a knife to marble/swirl through the cake.
4) Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly
clean from center. You want to make sure it's done.
5) Beat the cream cheese with a hand mixer until smooth. Slowly add the maple
syrup and vanilla. Add a few tablespoons of milk, if necessary, so the frosting
can be drizzled. While the cake is still warm, drizzle the frosting on top.
Serve warm or at room temperature
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