Betty's Cinnamon Swirl Cake -- Easter

Betty demonstrates how to make Cinnamon Swirl Cake for Easter. This cake is versatile enough to be served at breakfast or brunch or to be a star of the Easter Dinner Table.
Ingredients:
Cake:
3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
¼ teaspoon salt
1 ½ cups milk
2 eggs
2 teaspoons vanilla extract
½ cup melted butter
cooking oil spray
Topping:
1 cup butter, softened
1 cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
Glaze:
2 cups confectioner's sugar (This is the same as powdered sugar or icing sugar.)
5 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, stir together flour, sugar, baking powder, and salt. Mix in milk, eggs, and vanilla with an electric mixer on medium speed. Gradually stir in melted butter. Pour batter into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. For the swirls: In a large bowl, stir together the softened butter, brown sugar, and cinnamon. Mix well. Drop by tablespoons on top of the batter in the baking dish. Use a knife to swirl the cinnamon mixture through the batter. Bake at 350 degrees (F) for 35 to 40 minutes. For the glaze: In a medium-sized bowl, mix together the confectioner's sugar, milk, and vanilla and drizzle over the warm cake. Serve warm or at room temperature. I hope you love this Cinnamon Swirl Cake! --Betty ♥♥♥

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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
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