Are you starting to plan your menu for the Holidays yet? MaMa is. I'm not sure whether it's the nesting setting in (My little brother should arrive sometime after Christmas) or whether it's just her type A, need-to-be-organized self, but we're in full swing around here. This Cinnamon Roll Cake made with Barley Flour is a definite contender to make the cut for our Christmas menu.
It's not the prettiest cake you've seen, but oh, is it ever yummy!
Directions: Preheat your oven to 325 degrees. Prepare a 9x13 cake pan with cooking spray. Sift together the flour, baking powder, salt and sugar in the bowl of your mixer. Add the vegetable oil on a low mixing speed using the paddle attachment. Add eggs, sour cream and vanilla extract. Beat at low speed for 1 minute, then a medium-high speed for 2 minutes, scraping the sides of the bowl down with a spatula occasionally. Pour the cake batter into the prepared cake pan. In a separate bowl, mix together the brown sugar, cinnamon and walnut pieces. Pour over cake batter. Swirl into the cake batter with knife. Bake for 35 to 40 minutes or until a toothpick inserted into the middle comes out clean.
While the cake is cooling, beat together the cream cheese, butter, powdered sugar, vanilla extract and salt. One tablespoon at a time add the milk until you reach the desired consistency. Let cake cool 10 or 15 minutes in the pan before icing with the cream cheese glaze. Spread the cream cheese frosting on the cake while it's still warm. Enjoy!