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Funky Named Food Week: Cin-a-Butt Cake

February 24, 2012

My little boy is in early elementary school. (Every person with a boy my little boys age please give a sigh of sympathy) Honestly they are wonderful. Full of energy! This year has been a whirlwind with him. A few visits to the principal’s office, messes and mini Lego or K’nex construction projects littering the floor, and my little dustpan following that messy boy all around. It’s like he’s a mess magnet!

We’ve also had it really hard with him. His health has had us a little worried this month (everything is okay!). But it isn’t fun to take him down to the lab to watch him have his blood drawn. Or sit in doctors offices. We also did our first race together and are training for a 5K in April. He chose the American Diabetes Association for our 5K because he wanted to race for his Dad who has Type 1 diabetes.

Today’s cake for a Sunday breakfast is appropriately named after his “potty mouth.” Seriously, where do boys learn it from?? When I told him we were having a Cinnabun cake for breakfast on Sunday, he laughed and renamed it–the Cin-a-Butt cake. Oh course!!!

We hope you have enjoyed a few of our favorite (and irreverently) named goodies this week! Have a great weekend!

Cin-A-Butt Cake

Aka Cinnamon Roll Cake or Cinnabun Cake 


3 cups unbleached all purpose or whole wheat flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cups milk (can substitute soy or almond milk)

2 eggs(can use flax eggs or Ener-G egg replacer)

1/2 cup butter, melted (can substitute Earth Balance)

2 tsp vanilla


1 cup butter, softened (can substitute Earth Balance)

1 cup brown sugar

2 tbsp flour

2 tbsp cinnamon

3/4 cup chopped walnuts or pecans (optional)


2 cups powdered sugar

4-5 tbsp milk (can substitute soy or almond milk)

1 tsp vanilla

Preheat oven to 350 degrees. Lightly grease an 8×8 inch pan and set aside for later use.

In a mixing bowl, blend together the cake ingredients minus the melted butter. Mix the ingredients until blended well, then slowly add in the melted butter and continue mixing until incorporated. Pour batter into greased baking pan, then set aside.

In a small bowl, mix together the filling ingredients (including nuts if using). Drop the batter by tablespoons evenly onto the cake batter. With a knife, swirl the filling batter through the cake to evenly distribute the filling.

Bake the cake at 350 degrees for approximately 20-25 minutes. Remove cake from oven, and while cake cools, mix together the glaze ingredients. Pour the glaze over the cake evenly and allow glaze to seep into the cake.

Serve the cake warm.

Adapted from Picky Palate

2 Comments leave one →
  1. February 28, 2012 3:50 pm

    Oh man. I’m expecting a little boy next month and I can only *imagine* the shenanigans that will ensue in a few years! Deep breaths. At least I know what I have to look forward to…and in the meantime maybe I’ll enjoy a cinnabun cake sans butt. 🙂 This looks fab!


  1. Ode to the Walnut | Burnt Apple

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