Cinnamon Roll Cake

This cake is really yummy! It was like one giant doughnut. I bet if you add chopped apples it would resemble an apple fritter. I didn’t mix the cinnamon swirl into the cake well enough and ended up with delicious gooey cinnamon pockets. I may or may not have made this a few times 2 or 3 times in one week. Cinnamon Roll Cake Makes 12 servings Original recipe by  The Country Cook Ingredients For the Cake 3 cups all-purpose flour 1 cup granulated sugar  4 teaspoons baking powder 2 large eggs 2 teaspoons vanilla 1 1/2 cups milk 1/2 cup  butter, melted  For the Filling 3/4 cup butter, softened 1 cup packed brown sugar  2 tablespoons flour 1 teaspoon ground cinnamon  For the Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla  Directions Preheat oven to 350F. Grease and line a 9 x 13 baking dish with butter and parchment. In a large bowl, beat together all cake ingredients except melted butter on medium speed. Slowly add the butter with the mixer running. Mix just until combined. Spread the batter evenly into the baking dish. In a small bowl, combine the filling ingredients until well combined. Drop the filling by the spoonful on top of the cake batter.
Swirl the filling into the batter with a butter knife.  Bake for 35-40 minutes until a tester comes out clean. When the came comes out, whisk the glaze ingredients together and drizzle over the warm cake. Allow to cool before serving.