Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she currently calls Be’er Sheva, Israel home.

That’s how Katherine introduces herself on her delicious blog, www.katherinemartinelli.com . But I can say more. She writes the kind of blog you and I love. It’s chock-full of recipes that turn ordinary ingredients into food experiences (like her Sour Cream Smashed Potatoes), and humor, and the most sensuous, mouth-watering photographs. Everything that the ardent foodie likes.

I’m tickled pink that Katherine has agreed to write a guest post on Israeli Kitchen. (I’m telling you, just looking at that photo makes me want to reach into the screen and tear a chunk off that cake.) So please welcome Katherine, and read on…

♥

I discovered this Cinnamon Bun cake during a brief stint photographing contest finalists for The Joy of Kosher website. I wasn’t entirely sure how it would come out. I mean, who doesn’t love a good cinnamon bun, but does it really need to be turned into a cake? Well, let me allow the fact that it was gone in two days flat speak for itself. And there’s just two of us. We ate it for dessert, and for breakfast, and as an afternoon snack. I think it makes a perfect holiday breakfast, something pretty and festive to place on the table.

The cake comes together easily, and this is from someone who is an infrequent baker with a temperamental oven. Be sure to position the cinnamon buns so they face out as this makes for a very pleasing presentation. Although I opted to make this cake dairy it can also be made parve by using margarine in the cake and parve cream cheese for the frosting. I can’t speak to how that will taste, but I’m sure it would be fine.

Cinnamon Bun Cake with Cream Cheese Frosting

Adapted from The Joy of Kosher

Serves 8 to 10

Ingredients:

Cinnamon Bun Cake:

1 1/3 cups warm water

4½ teaspoons active dry yeast

1 1/3 cups vegetable oil

4 eggs, whisked

7½ cups AP flour

2 cups sugar

2 teaspoons salt

4 tablespoons butter or margarine, softened

2 teaspoons cinnamon

1. Put the warm water in a bowl and sprinkle with the yeast. Allow to sit until yeast starts to foam, about 10 minutes.
2. Add the oil and eggs and stir to combine.
3. In a separate bowl stir together the flour, 1 cup of the sugar, and salt.
4. Add the dry mixture to the wet in thirds, stirring to combine.
5. Knead for about 10 minutes, until smooth and cohesive (it may be slightly sticky)
6. Form the dough into a ball. Put into a lightly oiled bowl and cover with a damp dish towel. Allow to rise in a cool, dark place until doubled in volume, about 1 to 2 hours (may vary based on temperature and other conditions).
7. Preheat the oven to 350F/177C.
8. Divide the dough into two equal pieces and set one aside. On a lightly floured surface, roll one out into a large rectangle.
9. Spread half the butter over the surface then sprinkle with half the cinnamon and remaining sugar (feel free to use more cinnamon if desired).
10. Roll the dough into a log. Using a sharp knife, cut it in half, then cut those halves into halves. Repeat once more to have 16 equal pieces.
11. Set aside and repeat with the remaining dough, butter, sugar, and cinnamon. You should end up with 32 cinnamon buns.
12. Lightly grease a bundt pan. Place two rolls into each indentation of the bundt pan so you have one facing out and one facing in. You should end up with two layers of 16 rolls each.
13. Put in the oven and bake 40 to 50 minutes, until golden brown.
14. Allow to cool while you make the frosting.

Cream Cheese Frosting:

Ingredients:

4 ounces cream cheese

2 tablespoons butter, softened

½ teaspoon vanilla extract

½ cup powdered sugar (plus more to taste)

1. In a large bowl mix together the cream cheese, butter, and vanilla until light and fluffy (do by hand with a wooden spoon or in the bowl of a stand mixer).
2. Gradually beat in the powdered sugar until it reaches the desired consistency and sweetness. Feel free to add more powdered sugar if you have more of a sweet tooth.
3. Drizzle over the Cinnamon Bun Cake.