kue roti madu

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Spray a 9x13-inch cake pan with non-stick cooking spray.
2. Combine 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 cup sour cream, and ¾ cup canola or vegetable oil in a large bowl and whisk together until well mixed. Set aside.
3. Mix 1 cup packed light brown sugar and 2 teaspoon cinnamon in a separate bowl. Spread half of the cake batter into the prepared pan. Sprinkle half of the brown sugar and cinnamon over the cake batter, covering the entire cake.
4. Spread the rest of the cake batter over the cinnamon sugar, and finish with the remaining cinnamon sugar mixture on top.
5. Use a knife to swirl the batter. Don't swirl too much, because you want to have pockets of cinnamon and sugar.
6. Bake for around 45 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, make the glaze. Combine 2 cups powdered sugar, 1 tablespoon of the 1-2 tablespoons milk, and 2 teaspoons vanilla, stir until smooth. If it's too thick, add a little more milk. Pour over the hot cake right when it comes out of the oven. Let set.
8. Serve warm or at room temperature. You can add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.