This week’s recipe is courtesy of Lowell Anderson, of Millersville, Pennsylvania. I first heard from Lowell this fall, shortly after hunting season. He had been in Moffat County with a hunting group from Lancaster County, Pennsylvania, and had read “Over a Cup of Coffee.”

For the past two years, Lowell has been invited along with the hunting group to serve as cook. He writes that this week’s recipe, a camp favorite, is a morning treat he bakes to go along with the men’s “eggs-to-order.” He puts what they don’t eat of the cake into zip-loc bags to carry in their pockets for later.

I can just smell the cinnamon roll cake baking, though I haven’t had a minute to bake it since I received the recipe on Saturday. Hopefully, I will this weekend. Thanks Lowell!

Do you have recipes you would like to share with readers? If so, please write to me at PO Box 415, Craig, CO 81626, or call me at 970-824-8809. Evenings are best.

Cinnamon roll cake

Ingredients:

3 cups flour

1/4 teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

1/2 cup butter, melted

Topping:

1 cup butter, soft

1 cup brown sugar

2 tablespoons flour

1 tablespoon cinnamon

Glaze:

2 cups powdered sugar

5 tablespoons milk

1 teaspoon vanilla

Preheat the oven to 350 degrees. Spray or oil the inside of a 9×13-inch baking pan. Combine the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined, slowly stir in the melted butter, and pour the mix into the prepared baking pan. For the topping, mix the butter, brown sugar, flour and cinnamon together until well-combined and creamy. Drop evenly over the batter in the pan by tablespoonfuls, and use a butter knife to marble/swirl the mix through the batter. Bake at 350 degrees for 35 to 40 minutes until an inserted toothpick comes out clean. Then, whisk together the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake. Enjoy!

Courtesy of Lowell Anderson, Millersville, Pennsylvania