Orange Roll Breakfast Cake

• Vegetarian

• Produce

  • 1 2/3 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 tsp Baking powder
  • 3 1/8 cups Flour
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 2/3 cup Sugar
  • 2 tsp Vanilla

• Drinks

  • 6 1/3 tbsp Orange juice, fresh

• Dairy

  • 1 1/2 cup Butter
  • 1 1/2 cups Buttermilk
  • 4 oz Cream cheese

Found on modernhoney.com

Description

Ingredients

• 3 cups Flour
• ⅔ cup Sugar
• 4 teaspoon Baking Powder
• ½ teaspoon Salt
• 1½ cups Buttermilk
• 2 Eggs
• 2 teaspoons Vanilla
• ½ cup Butter, melted
• Topping:
• 1 cup Butter, softened
• 1 cup Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Orange Zest
• Orange Cream Glaze:
• 4 ounces Cream Cheese, softened
• 2 cups Powdered Sugar
• ⅓ cup Fresh Orange Juice
• 2 teaspoons Orange Zest

Directions

• Preheat oven to 350 degrees.
• In large bowl, mix together flour, sugar, baking powder, and salt. Add buttermilk, eggs and vanilla and stir. Slowly pour in melted butter and fold into batter.
• Pour into greased 9 x 13 baking pan.
• In medium bowl, stir together butter, sugar, flour, orange juice and orange zest. Drop evenly over batter and swirl with a knife to incorporate into batter.
• Bake for 30-36 minutes.
• In mixing bowl, beat cream cheese for 1 minute until creamy. Add powdered sugar, orange juice and orange zest. Pour over warm cake. If you would like some of the glaze to seep into the cake, poke holes and let the glaze fill the cake.
• Garnish with Fresh Orange Zest (optional)