Cinnamon Roll Cake

Do you have a low-class habit?

Everyone has at least one.  Hopefully no more than two, though.

In case you're not sure whether you do or not (and I'm sure you do), or what they are, here are a few examples of low-class habits:

1. Overhead ceiling light.  Turn on a lamp, thanks.
2. Diet Coke before 11:00 a.m.  Have some coffee, people.
3. Spam.  Real meat doesn't come from a can.
4. Miracle Whip.  'Nuff said.

While you're trying to think of your token low-class habit, I'll share with you one of mine.

Cake mix itself is not low-class.  At least that's what I tell myself.  It's the time of day at which the cake mix is consumed that makes it low class.

Like when you eat it for breakfast.  Like I did a couple of weeks ago.

So I made this cinnamon roll cake for some girlfriends for breakfast.  I had been craving it.  But making a whole cake for yourself (I certainly don't let my children eat sugar like I do) for breakfast, no less, borders on trashy.

So I came up with the perfect solution: I would share this with girlfriends!  I also made Sausage-Cheese Grits to go with it, which bordered on ingenious.

If I do say so myself.

Take the cake mix and beat it with oil, eggs, and sour cream.

It'll be nice and thick.  And very tasty.  I've never been bothered by raw eggs in cake batter or cookie dough.  I'd rather risk salmonella than miss tasting the yummy batter.  Just to let you know where my priorities lie.

Spread all but one cup of the cake in a greased 9x13 glass dish.

And then sprinkle some cinnamon and brown sugar on top.

Cinnamon roll, remember.

And then dollop the remaining cup of batter on top.  Just spread it around as best you can.

Stick it into the oven to bake.  And while it's baking, we need to make the icing.  Because what's a cinnamon roll without icing?

You'll need the usual suspects: powdered sugar, vanilla and milk.

When the cake is done,

spread the icing on the top.

And there you go.  Cake for breakfast.

Cinnamon Roll Cake



Cake:
18.25 oz. box yellow cake mix (Betty Crocker)
1 cup sour cream
4 eggs
2/3 cup oil
1 tsp vanilla

Streusel:
1 cup packed brown sugar
1 T cinnamon

Icing:
2 cups powdered sugar
5 T milk
1 tsp vanilla

For the cake, beat together the cake mix, sour cream, oil and vanilla for 30 seconds.  Turn the mixer on high and beat for another 1 1/2 minutes.  Reserve one cup of the batter.  Pour the rest of the batter in a greased 9x13 baking dish.  Sprinkle the streusel on top.  Spread the remaining one cup of batter on top of the streusel.

Bake 350 degrees for 30-35 minutes, until it is just baked through.  (Insert a knife or a toothpick to be sure it's done.)

While the cake bakes, whisk together the icing ingredients until smooth.  As soon as the cake comes out of the oven, spread the icing on top.  Let the cake cool for at least 20 minutes before serving.