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Dairy
Easy
1 Hour
Diets 
Occasionally I wake up in the mood for a different breakfast, something a little more indulgent than my usual fish paste on low-GI bread. I know that breakfast is the most important meal of the day, but fat-free, sugar-free, taste-free granola that requires a high-pressure hose to ensure that my teeth are grain-free before my next meeting doesn’t work for me on a daily basis. No, I want something that tastes amazing, that I can enjoy with a cup of tea, and that keeps me feeling full until dinnertime. And something that doesn’t need an entire roll of floss to make me cross! Well, I’ve found it: it’s Gila’s Cinnamon Roll Cake, which her husband, Mendy, says works even better when it is made gluten-free! This recipe isn’t, but you can substitute cake flour with gluten-free cake mix if you like. A good time to have it is normally on a Friday morning. That way I know it will last me until Shabbos dinner. Ooooh boy, is this good, and if there’s any left over, serve it for breakfast on Shabbos.
3 cups cake flour, sifted
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 and 1/2 cups milk
2 eggs
2 teaspoons Gefen Vanilla Extract
1/2 cup melted butter
1 cup butter, softened
1 cup brown sugar
2 tablespoons cake flour, sifted
1 teaspoon Gefen Ground Cinnamon
2 cups Gefen Confectioners’ Sugar or other icing sugar, sifted
5 tablespoons milk
1 teaspoon Gefen Vanilla Extract
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20×30-centimeter (seven-by-11-inch) baking tin.
Place the three cups of flour, salt, sugar, baking powder, milk, eggs, and vanilla extract in the bowl of a mixer and mix. Once well combined, add the melted butter and pour into the prepared baking tin.
To make the topping, cream the butter, sugar, flour and cinnamon in a bowl until well combined. Drop evenly over the batter in the baking tin, then use a knife to marble through the cake batter. Bake for 35–40 minutes, or until a toothpick inserted into the middle comes out nearly clean.
For the glaze, mix the icing sugar, milk and vanilla together with a whisk in a medium-size bowl. Drizzle evenly over the still-warm cake and serve warm or at room temperature.
Photography by Michael Smith
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