Cinnamon Roll Cake

Let’s Bake!

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together softened butter and granulated sugar in a large bowl until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk and sour cream. Begin and end with dry ingredients.
6. In a small bowl, combine brown sugar and cinnamon for the filling.
7. Pour half the batter into the prepared 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 or toothpick 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

Making this cake keto-friendly is easy! Simply:

• Replace all-purpose flour with almond or coconut flour.
• Use a keto-friendly sweetener like erythritol or stevia.
• Substitute buttermilk with unsweetened almond or coconut milk.
• 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.
• For extra indulgence, serve warm with vanilla ice cream!

Enjoy!

This Cinnamon Roll Cake is sure to become a family favorite! Enjoy every delicious bite.