Glazed Cinnamon Roll Cake
"This is an easy, one bowl, no-mixer cake that with lovely cinnamon flavor that's ready in no time. The cake is supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe would likely work in an 8-inch square pan, baked for approximately the same duration or doubled and baked in a standard 12-cup Bundt. The glaze is perfectly sweet with a tiny amount of tang and gives the illusion of a cream cheese glaze. You may not need all the glaze...."
INGREDIENTS
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1 cup all-purpose flour
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3/4 cup granulated sugar
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1 rounded tablespoon cinnamon
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2 teaspoons baking powder
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1/4 teaspoon salt, or to taste
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1 large egg
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1/2 cup buttermilk
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1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
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1/4 cupcanola or vegetable oil
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1 teaspoon vanilla extract
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1 cup confectioners' sugar
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2 to 4 tablespoons buttermilk, or as necessary for consistency
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1 teaspoon cinnamon,optional
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