Cinnamon rolls in cake form

It's been quite a while since I've last posted a recipe. I wanted to share my adaption of this coffee cake because it was such a hit that a 9X13" cake was nearly completely devoured very quickly. Background to  this: I used to make cinnamon buns all the time because I'd make them out of the same dough I used for my challah. But since I started working full-time, I rarely make challah any more. So I wanted to find something that comes close to the cinnamon bun experience without having to make a yeast dough. This cake is it. 

Coffee cake with glaze

The original recipe features butter and milk. I put in pareve substitutions, and it was still perfectly delicious. But if you do intend to serve the cake for a dairy occasion like the breakfast after Yom Kippur -- or even to whip it up right now for after Tzom Gedlaya, then you can try using the real thing.

This recipe is for a 9x 13" pan. 

Cake:

3 cups all-purpose flour
1 cup white sugar
1 ½ cups (pareve) milk like coconut, almond, oat, etc.
2 large eggs
4 teaspoons baking powder

2 teaspoons vanilla extract
¼ teaspoon salt
½ cup canola oil

Topping:

1 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
3/4 cup coconut oil or the equivalent combination of coconut oil or margarine and canola oil.(You can use butter if you're making this dairy)

Glaze:

1 1/2 cups powdered sugar
3-4 tablespoons (pareve) milk
1 teaspoon vanilla extract

• Preheat the oven to 350 degrees. 

• Mix flour, sugar, pareve milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Add oil and mix to blend. Pour the batter into a greased or sprayed baking pan.

• Make the topping by whisking  brown sugar, flour, and cinnamon together. Cut in the coconut oil until well combined. Distribute in drops  over the batter and then swirl with a knife (the way you would for marble cake).

• Bake in the preheated oven until a toothpick will come out clean -- around 40 minutes. 

• While it's baking, you can prepare the glaze by mixing  the powdered sugar, (pareve) milk, and vanilla in a small bowl. Drizzle it over the warm cake.

Related: 

http://kallahmagazine.blogspot.com/2021/08/oatmeal-chocolate-chip-bars.html

http://kallahmagazine.blogspot.com/2016/05/streusel-coffee-cake.html

http://kallahmagazine.blogspot.com/2016/02/marble-cake-with-mocha-frosting.html

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