Cake - As used with Snickerdoodle Train Birthday Cake

1 1/4 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup sour cream

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

Heat oven 325F

Grease pan

In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl combine melted butter, sour cream, eggs, vanilla and almond extract, mix until well blended.

Add sour cream mixture to flour mixture and blend on low speed, scraping sides of bowl when necessary.

Beat on medium speed for 1 minute.

Spoon batter into pan/pans.

Tap firmly on counter top to remove air bubbles.

Spread batter out to edges, so batter is lower in the centre.

Bake until toothpick inserted comes out clean.

Cool for 10 mins in pan before inverting onto cooling rack to completely cool.

NOTE : I did not use the almond extract

CINNAMON PINWHEELS

This is a breadmaker recipe

7g yeast (2 1/2t)
530g flour (3 1/2 C)
40g sugar (2T)
2.5g salt (1/2t)
1 egg
40g butter/marg (2T)
250ml water

Put all ingredients into the breadmaker and turn on the dough cycle
When finished, roll out the dough on a floured board into a large rectangle

Filling

1T or so of softened butter/marg
125g (1/2C) brown sugar
1 1/2T cinnamon

Spread the dough with butter
Sprinkle with brown sugar/cinnamon mix
With one of the long edges facing you, roll the dough up.
Pinch the edges together to seal.
With a sharp knife cut the roll into 2.5cm slices
Place in a large pan lined with baking paper cut sides down so you can see the pinwheel pattern.
Make sure there's a bit of space between them to rise, otherwise you end up with a mega doughy cakey thing which you can't separate.
Cover with clean tea towel or gladwrap and leave in a warm place for an hour or so till they've almost doubled in size.

Heat oven to 180°C and bake for 15 - 20 mins or until just golden brown.

Glaze

1C icing sugar,
1/2 t vanilla
1-2 milk

Mix until thin enough to drizzle.
Glaze rolls when just out of oven and remove from pan while still warm.

YUM!

You can also freeze any baked but unglazed extras, then defrost, warm in the oven and glaze.