Brown Sugar Cinnamon Roll Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (180 grams) crème fraîche, room temperature
  • ¾ cup (180 grams) water, room temperature
  • ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
  • 2 large eggs (100 grams), room temperature
  • 1¼ cups (275 grams) firmly packed light brown sugar, divided
  • 1 teaspoon (6 grams) vanilla bean paste
  • 3 cups (375 grams) unbleached cake flour
  • 3¾ teaspoons (18.75 grams) baking powder
  • 1 teaspoon (2.25 grams) kosher salt, divided
  • ½ cup (113 grams) unsalted butter, room temperature
  • 2 tablespoons (12 grams) ground cinnamon
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper.
  2. In a large bowl, whisk together granulated sugar, crème fraîche, ¾ cup (180 grams) water, melted butter, eggs, ¼ cup (55 grams) brown sugar, and vanilla bean paste until well combined.
  3. In a medium bowl, whisk together flour, baking powder, and ¾ teaspoon (2.25 grams) salt. Gradually whisk flour mixture into sugar mixture just until combined and no large flour pockets remain. (It’s OK if batter has some small lumps.) Reserve ⅓ cup (90 grams) batter. Spoon remaining batter into prepared pan; smooth into an even layer using a small offset spatula. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  4. In a medium bowl, stir together room temperature butter, cinnamon, nutmeg, remaining 1 cup (220 grams) brown sugar, and remaining ¼ teaspoon salt until well combined; stir in reserved ⅓ cup (90 grams) batter until well combined. Drop butter mixture by tablespoonfuls (about 15 grams each) over batter, leaving ¼-inch border around edges; using a wooden pick, swirl into batter as desired.
  5. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers at least 200°F (93°C), 28 to 35 minutes. Let cool in pan on a wire rack for 20 minutes. Using excess parchment as handles, carefully remove from pan. Spoon and spread Vanilla Bean Glaze onto warm cake as desired. Serve warm or at room temperature. (See Note.)
Notes
Warm cake is delicious but also very soft and tender when cut. If you desire cleaner slices, let the cake cool completely before slicing.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/brown-sugar-cinnamon-roll-cake/