THIS CAKE ALSO WORKS OUT PERFECTLY TO BE GLUTEN FREE!! JUST REPLACE THE FLOUR WITH “CUP 4 CUP” FLOUR!! IT IS THE BESTTTTT! *Note for gluten free, I did bake this about 10 minutes longer than written-cover loosely with foil the last few minutes if top browning too much.


  • 3 cups flour (Or cup4cup if making this gluten free)
  • 1/4 tsp. salt
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter, melted 
  • 1 cup butter, soft
  • 1 cup brown sugar
  • 2 Tbsp. flour (or cup4cup if gluten free)
  • 1 Tbsp. cinnamon
  • GLAZE 
  • 2 cups powdered sugar
  • 5 Tbsp. milk
  • 1 tsp. vanilla



  1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
  2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
  3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
  5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

Adapted from Chef in Training.

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  1. says

    I see that you have measurements for cup4cup flour but I just ordered BetterBaking?? flour from Amazon.. what do you think would be the measurements for that??

  2. says

    It would prob be same measurement but the final result will not be as good-sorry to say-I have used both flours. Have you ever tried Cup4Cup? If not, try it when you are done with your better batter!! Enjoy!

  3. Renee` says

    I wrote down 4 TBsp baking powder. needless to say after 30 mins cookin the inside is soupy. I don’t know how to fix this. I really wanted to have this as a special treat for the girls at work who have to work on a sat. so sad =(

  4. Renee says

    I spoke too soon. i left it in for another 10 mins and its perfect. I went to the kitchen to cover it to keep the top from burning and it wasnt jiggly anymore so i toothpicked it and it came out clean. yay

  5. janie says

    I just made this cake this morning. I just had a piece and it was good and hubby agrees. Thanks so much for the recipe. Looking forward to making more of your other recipes!

  6. Kelly says

    The recipe is tasty, but the cake needs to be left in the oven way longer than 40 minutes. The center stays goopy until about the 60 minute mark.

  7. Gail says

    LOVED this!! It was exactly 40 minutes in the oven for me…..perfect!!! The only thing I did different was add some cream cheese to the drizzle….somehow that just seemed right on something called Cinnamon Roll :) Thank you!

        • danielle says

          OK, this is the one I used last night-will post this week but didn’t want to keep you waiting!!!!
          3 oz cream cheese, 1/4 cup softened butter, 1 1/2 cup powdered sugar all mixed with beater!! Spread on warm cake

  8. Rozlyn says

    Wow! Added some pecans to the topping. Add took Gail’s cream cheese advice. What a wonderful and easy recipe! Thanks for sharing.

  9. Lisa says

    Could this possibly be made with “I can’t believe it’s not butter”…at least for the topping? I try not to use too much butter when I cook/bake, but my family would love this cake, I know it!

    • Barb says

      Butter is actually better for you (unless you have a dairy allergy or something) than margarine or other “fake” butter. It’s a natural product – I try to get organic to avoid excess “extras” that some farmers add (growth hormones, etc…) Everything in moderation!

  10. says

    I have been making this recipe for years! A friend gave it to me and besides being delicious, I love that you have every ingredient here right in your normal pantry and fridge. I get so disappointed when I want to make a recipe, but it means having to go get something I don’t stock. The recipe my friend sent me was called Cinnabon Cinnamon cake and that’s what it tastes like! OUT OF THIS WORLD!

  11. Mary Rowe says

    This looks wonderful, I will have to try lt! Sometime in the future, I would love to syart a food bloh! I cannot right now due to health problems and a partially broken kitchem! How did you get startef? I have to get internet and a computer first as well! It is another dre, like the one about owning a bakery! Anyway, I would appreciate any advice
    .. Also, do you post other peoples submissions? Thank you and God Bless, Mary Rowe

  12. Lida says

    Instead of the powdered sugar for the topping, I made homemade Carmel. Poked holes in the cake a drizzeled it on top. Mmmm so delicious.

  13. Samantha says

    The recipe says pour the batter into the greased pan. My batter was so extremely thick I had to add a half a cup extra milk in order just to get it to spread into the pan. Is this correct? I’m wondering if I went wrong somewhere it doesn’t sound like anybody else had this problem. I used gluten-free flour. Better batter actually. And honestly because I have to live gluten-free, better batter flour is the best I’ve tried yet! Cup for cup is my next favorite. I hope this turns out! It’s in the oven baking right now so I hope it still turns out.

  14. Bill says

    Happy 4th of July, 2015. In the oven as I type. Waiting for everyone to start waking up or there may not be any left. I used 100% fresh ground whole wheat flour. Smells great and I’m sure it won’t last long. This may be my new go to coffee cake.

    God Bless

  15. Julia says

    I have 3 teenage boys in the house and this cake last approximately 10 mins once its on the table.. So so easy and delicious! A firm favourite for Sunday morning brunch.. Thank you x


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