Cinnamon Roll Cake

• FOR THE CAKE:
• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1/8 teaspoons Salt
• 1/2 cups Maple Sugar, Sucanat, Or Brown Sugar
• 2 teaspoons Baking Powder
• 3/4 cups Whole Milk
• 1 whole Large Egg
• 1 teaspoon Pure Vanilla Extract
• 1/4 cups Butter, Melted
• FOR THE TOPPING:
• 1/2 cups Butter, Softened
• 1/2 cups Maple Sugar Or Sweetener Of Choice
• 1 Tablespoon All-purpose Flour
• 1-1/2 teaspoon Cinnamon
• 6 Tablespoons Chopped Pecans (optional)
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 3 Tablespoons Pure Maple Syrup
• 1/4 teaspoons Pure Vanilla Extract
• 1 Tablespoon Whole Milk

1. Preheat oven to 350 F. Grease a 9-inch round cake pan.
2. In a large bowl or in the bowl of a stand mixer, whisk together the whole wheat flour, all-purpose flour, salt, sugar, and baking powder. In a small bowl, combine the milk, egg, and vanilla. Beat wet ingredients into the dry ingredients until well combined. Slowly stir in the melted butter. Pour batter into prepared pan.
3. For the topping: In a large bowl, mix the softened butter, maple sugar, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter using a tablespoon-sized scoop and use a knife to marble/swirl through the cake.
4. Bake at 350 F for 25-30 minutes or until a toothpick comes out nearly clean after inserting it into the center. You want to make sure it's done.
5. In a medium sized bowl, beat the cream cheese with a hand mixer until smooth. Slowly add the maple syrup and vanilla. Add a few tablespoons of milk, if necessary, so the frosting can be drizzled.
6. While the cake is still warm, drizzle the frosting on top. Serve warm or at room temperature.
7. Adapted from Divine Baking.

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Taken from tastykitchen.com/recipes/desserts/cinnamon-roll-cake-2/ (may not work)