Cinnamon Roll Cake with Maple Cream Cheese Frosting

Adapted from Divine Baking | Makes approximately 8 servings

Ingredients:

For the cake:

For the topping:

For the maple cream cheese frosting:

Directions:

1) Preheat oven to 350 degrees F. Grease a round cake pan.

2) In a large bowl or in the bowl of a stand mixer, whisk together the whole wheat flour, AP flour, salt, sugar, and baking powder. In a small bowl, combine the milk, egg, and vanilla. Beat into the dry ingredients until well combined. Slowly stir in the melted butter. Pour batter into prepared pan.

3) In a large bowl, mix the softened butter, maple sugar, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.

4) Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.

5) Beat the cream cheese with a hand mixer until smooth. Slowly add the maple syrup and vanilla. Add a few tablespoons of milk, if necessary, so the frosting can be drizzled. While the cake is still warm, drizzle the frosting on top. Serve warm or at room temperature.