I can’t believe all the sorority recruitment madness is over!!
We still have “initiation”, which kind of sounds like the part where sororities would stereotypically do all their hazing shinanigans but I swear they really do not do hazing whatsoever at Kappa Delta. We like get presents, and it’s great, but we still have to go to all these different “stage” 1, 2, etc. meetings at the house each week.
I already looooove Kappa Delta, but I wish the house was closer to my dorm. Or like maybe they could get some sort of limo/cab service going, I’d be down for that.
On a totally separate note, I finally got to go home and see my lovely parents this past weekend! It was so fun to see them, and unreal to take a shower in my own shower and sleep in my own bed. Literally felt like a hotel
U of I was playing their football game at Soldier Field in Chicago for a special game against Washington on Saturday (we lost, unfortunately) and so it was super convenient to be able to come home while we went to the game together!
Unfortunately I did not get a chance to bake or cook at all at home, we were basically only at the house to sleep and shower…BUT I still have plenty of recipes to share with y’all from summer so here is this deee-lish–OUS cinnamon roll cake that we went absolutely bonkers over. This cake is out of this world, and totally acceptable for breakfast, snack, lunch, dinner, or dessert. You have my approval.
Cinnamon Roll Cake
(Inspired by Grandbaby Cakes)
For The Cake
1 1/2 cups (3 sticks) butter, softened
2 tablespoons oil
1 1/2 cups white sugar
1 1/2 cups whole wheat flour (minus 1 1/2 Tablespoons)
1 1/2 cups all-purpose flour (minus 1 1/2 Tablspoons)
3 Tablespoons corn starch
3 teaspoons baking powder
1/2 teaspoon salt
1 cup plain or vanilla yogurt
1 1/2 tablespoons vanilla extract
For The Swirl
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
2/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon whole wheat flour
For The Cake
- Preheat oven to 325˚F.
- In a medium bowl, sift together together all-purpose flour, whole wheat flour, cornstarch, baking powder and salt; set aside. In the bowl of a mixer, combine butter, oil and sugar and beat on medium high until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Add half of plain (or vanilla) yogurt to the mixer and combine. Next pour half of flour mixture into cake batter and beat until incorporated. Again, repeat steps and add the remaining yogurt to batter followed by the rest of the flour mixture. Lastly, add vanilla extract and mix until combined.
For the Swirl
- In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.
- Spray one bundt pan with baking spray. Pour 1/3 of cake batter into bundt pan. Next drizzle half of the swirl mixture over batter and use a knife to create a swirl pattern. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.
- Bake for 70-80 minutes. Remove from oven and cool in bundt pan for 25 minutes then remove from pan and allow to cool. Enjoy! Store leftovers in covered container.
Random Fact of the Day: Each 5 m.p.h. you drive over 60 m.p.h. is like paying an additional $.10 a gallon for gas!