Cinnamon Roll Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Cream together softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk and sour cream. Begin and end with dry ingredients.
6. Combine brown sugar and cinnamon in a small bowl.
7. Pour half the batter into the pan and spread evenly.
8. Sprinkle cinnamon filling over the batter.
9. Add walnuts and raisins (optional).
10. Spread remaining batter on top.
11. Swirl batter gently with a knife for a marbled effect.
12. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool in the pan for 15 minutes before serving.

Keto/Low-Carb Adaptations

For a keto or low-carb version:

• Use almond or coconut flour instead of all-purpose flour.
• Substitute granulated sugar with erythritol or stevia.
• Use unsweetened almond or coconut milk instead of buttermilk.
• Use a sugar-free brown sugar substitute.
• Omit or use sugar-free alternatives for walnuts and raisins.

Tips for Success

• Ensure butter is softened for a smooth batter.
• Use a toothpick to check for doneness.
• Let the cake cool completely before serving.
• Serve warm with vanilla ice cream for an extra treat!

Enjoy!

This Cinnamon Roll Cake is sure to be a crowd-pleaser! Enjoy every delicious bite.