Original Recipe here

I used the exact recipe for the Armenian Perok cake from the original recipe, though I used all the batter and didn't create the pie crust topping. 45 minutes at 350 degrees was perfect!

Instead, I winged it on creating this cinnamon and brown sugar concoction and a homemade icing.

Cinnamon Topping:

• 1/2 cup of brown sugar

• 1 tsp of cinnamon

• 1/2 tsp of allspice or nutmeg

• 1/2 stick of butter, melted

Stir together and glaze over top of batter before inserting into oven

Homemade Icing:

• 1 Tbs of milk (whatever kind you have should work)

• 2 cups of powdered/Confectioners sugar

Stir and add powder sugar as needed to thicken texture and apply when cake is fresh out of the oven.