Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1/4 tsp Salt
  • 1 cup (200g) Granulated sugar
  • 4 tsp Baking powder
  • 1.5 cups (355ml) Whole milk, room temperature
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1/2 cup (113g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (170g) Unsalted butter, softened
  • 1 cup (200g) Light brown sugar, packed
  • 2 tbsp All-purpose flour (for swirl)
  • 1.5 tbsp Ground cinnamon
  • 4 oz (115g) Cream cheese, softened
  • 1/4 cup (57g) Unsalted butter, softened (for frosting)
  • 1.5 cups (180g) Powdered sugar
  • 1 tsp Vanilla extract (for frosting)
  • 1.5 tbsp Heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder.
  3. In a separate medium bowl, whisk together the milk, eggs, and vanilla. Gradually pour the wet mixture and the melted butter into the dry ingredients. Stir until just combined; do not overmix.
  4. In a medium bowl, prepare the cinnamon swirl by creaming together the softened butter, brown sugar, 2 tablespoons of flour, and cinnamon until smooth.
  5. Pour the cake batter into the prepared pan. Drop spoonfuls of the cinnamon mixture evenly over the batter and use a knife to marble it through the cake.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
  7. To make the frosting, beat the cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and heavy cream, beating until light and fluffy. Spread over the warm (but not hot) cake.