Cinnamon Roll Cake with Almonds: An Irresistible Delight!

Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Prepare the Cinnamon Swirl:

In a small bowl, mix the brown sugar and cinnamon together.

Pour the batter into the prepared pan, spreading it evenly. Drizzle the melted butter over the top, followed by the cinnamon sugar mixture. Use a knife or skewer to swirl the cinnamon into the cake batter.

Bake the Cake:

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Prepare the Topping:

While the cake is cooling, sprinkle the sliced almonds over the cake.

In a small bowl, mix the powdered sugar and milk together until smooth. Drizzle the glaze over the warm cake.

Serve and Enjoy:

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