Cinnamon Roll Cake

with toasted pecans

If the topping feels too soft, before dolloping it onto the cake, place it in the refrigerator to cool slightly.

Makes 12 servings

Total time: about 25 minutes + baking

FOR THE CAKE, WHISK

3 1 4 1/2

WHISK:

11/ 2 2 2 6

FOR THE TOPPING, COMBINE:

2 1

2 1 1/4 1/4

FOR THE GLAZE, WHISK:

2 5 1 1/2 cups all-purpose flour cup granulated sugar tsp. baking powder tsp. kosher salt cups whole milk eggs tsp. pure vanilla extract Tbsp. unsalted butter, melted sticks unsalted butter (16 Tbsp.), softened cup packed light brown sugar

Tbsp. all-purpose flour Tbsp. ground cinnamon tsp. freshly grated nutmeg cup finely chopped pecans, toasted cups powdered sugar, sifted Tbsp. whole milk tsp. pure vanilla extract cup chopped pecans, toasted

Preheat oven to 350°. Coat a 9×13-inch baking dish with butter.

For the cake, whisk together flour, sugar, baking powder, and salt.

Whisk together milk, eggs, and vanilla in a large measuring cup with a pour spout; whisk into flour mixture until combined. Stir in melted butter, then pour into prepared dish.

For the topping, combine butter, brown sugar, flour, cinnamon, and nutmeg; stir in pecans. Dollop topping, by the teaspoon, over cake; swirl a knife through topping and cake to marble.

Bake cake until edges start to turn golden brown and a toothpick inserted into center comes out clean, 30–35 minutes.

For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Top cake with pecans and glaze; serve warm or at room temperature.

Per serving: 598 cal; 28g total fat (15g sat); 91mg chol; 300mg sodium; 84g carb (2g fiber, 55g total sugars); 6g protein