Cinnamon Roll Biscuit Cake
for the cake:
1/2 cup chopped pecans
1/2 cup salted butter
1/2 cup packed light brown sugar
1/2 cup real maple syrup
1 1/2 teaspoon cinnamon
2 cups unbleached, all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup shortening, chilled
2/3 cup buttermilk
for the icing:
3 oz. cream cheese, room temperature
1 teaspoon vanilla bean paste (or extract)
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 400. Grease an 8x8-inch pan.
Toast the pecans in a saucepan over medium heat until fragrant. Add butter and heat until melted. Remove from heat and stir in brown sugar, maple syrup, and cinnamon. Set aside.
Whisk the flour with baking powder and salt. With a pastry cutter or two knives, cut in the chilled shortening until it is distributed throughout the flour in large crumbs. Pour in buttermilk and stir until well combined. Press into the prepared pan. (Flouring your hands first will help.)
Pour the pecan mixture evenly over the top. Bake for 20-25 minutes or until the biscuit is cooked through. It will puff slightly across the cake when done. Remove from oven and let cool 10 minutes.
Meanwhile, make the icing. Beat cream cheese until smooth and fluffy. Beat in the vanilla bean paste. Scrape bottom and sides of bowl. On low speed, beat in the powdered sugar. It will look dry at this point. Mix in the milk until smooth. Add more sugar or milk to adjust consistency as needed.
Drizzle generously over the cake. Serve warm.
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