Cinnamon Roll Cake

From Mels Kitchen Cafe

http://www.melskitchencafe.com/2013/09/cinnamon- roll-cake.html Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups light or regular sour cream 2/3 cup butter, softened 1 teaspoon vanilla 3 large eggs Cinnamon Swirl: 3/4 cup butter, softened 3/4 cup light brown sugar 1 tablespoon flour 1 tablespoon ground cinnamon Glaze: 2 cups powdered sugar 4-5 tablespoons milk 1/2 teaspoon vanilla Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside. In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan. In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle). Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don't overswirl - just enough to create generous loops of cinnamon and sugar throughout the cake batter. Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.