Monday. do doo do
Monday morning. do doo do do doo
our favorite that time of the week again. You know, the beginning, the start, the first day of the week.
Does is seem like Mondays come around faster than any other day? I think they do. I swear just ten minutes ago I was locking my office door on Friday night and celebrating the beginning of the weekend.
And now here I am back in my work clothes.
And we know what happens when I get frustrated…I eat sugar. I wish I could have a different vice.
I would almost prefer a shopping addiction, a love for cheesy romance novels, or an obsession with American Idol, over an addiction to sweets. Wait. WHAT?! Now that I’m repeating that to myself I’m having second thoughts about that.
While sugar may not be my thighs’ BFF it is my heart’s BFF. And as much as I want to say that I would give up sugar, or cut back on sugar, we know that that is just not going to happen.
Lucas asked me today why I always make sweets for the blog and not post more dinner or entrée foods. I told him that it’s because it’s dark when we eat and I can’t get good pictures. I.LIE.
It’s because I don’t want to. Sweet treats are on my mind 24/7. All the other courses are just background music to me.
And again, sweet treats help me to function properly. Like on Mondays. When all I want to do is sit on a couch and do nothing, but instead I go and sit at a desk for 8 hours. While people yell at me. Yay for having a “grown up” job.
Yeah, sweets are necessary. Cinnamon Roll Cake is necessary.
At all times.
Fluffy, light cake studded with buttery, cinnamony, pecan jewels, and topped with a sweet drizzle of heaven. Got your attention?
If you’re anything like me and you need a kick start to brighten up your Monday morning, then this cake is for you. You can thank me later!
Cinnamon Roll Cake
adapted from Cooking for Seven
For the cake:
1 cup whole wheat flour
1/2 cup all purpose flour
1/8 teaspoon salt
1/2 cup brown sugar
2 teaspoons baking powder
3/4 cups whole milk
1 large egg, lightly beaten
3 teaspoons pumpkin spice syrup
1 teaspoon vanilla
1/4 cup (1/2 stick) butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/2 cup brown sugar
1 tablespoons all purpose flour
1 1/2 teaspoons cinnamon
6 tablespoons chopped walnuts
For the icing:
1 cup powdered sugar
1 tsp vanilla
2-3 tablespoons milk
Preheat oven to 350 degrees F. Spray a round cake pan with cooking spray.
In a large bowl or in the bowl of a stand mixer, whisk together the whole wheat flour, all purpose flour, salt, brown sugar, and baking powder. In a separate small bowl, combine the milk, egg, pumpkin spice syrup and vanilla. Beat into the dry ingredients until well combined. Slowly beat in the melted butter. Pour batter into prepared pan.
In a large bowl, mix the melted butter, brown sugar, flour, cinnamon and walnuts until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Set on a cooling rack to cool for 10 minutes.
Combine all icing ingredients in a bowl and whisk until combined. You want the icing to be a little thick so you get a thicker drizzle, but if it’s too thick add a little more milk. Drizzle icing over entire cake. Cut in to slices and serve.