Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 4 tsp Baking powder
  • ½ tsp Salt
  • 1 ½ cups (355ml) Whole milk, room temperature
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • ½ cup (115g) Unsalted butter, melted and cooled
  • ½ cup (120g) Full-fat sour cream
  • 1 cup (225g) Unsalted butter, softened
  • 1 cup (200g) Light brown sugar, packed
  • 2 tbsp All-purpose flour
  • 2 tbsp Ground cinnamon
  • 4 oz (115g) Cream cheese, softened
  • 1 cup (120g) Powdered sugar
  • 3 tbsp Whole milk
  • 1 tsp Vanilla bean paste

Instructions:

  1. Prep the environment. Preheat your oven to 350°F (175°C). Take a bit of extra butter and grease a 9x13-inch baking pan thoroughly, making sure to get into the corners so nothing sticks.
  2. Combine dry ingredients. In your largest bowl, whisk together the 3 cups of flour, 1.5 cups of granulated sugar, 4 tsp of baking powder, and half a teaspoon of salt. Note: Whisking for a full minute helps aerate the flour so the cake isn't heavy.
  3. Whisk the liquids. In a separate medium bowl, blend 1.5 cups of room temperature milk, the 2 eggs, vanilla extract, the half cup of melted (and cooled!) butter, and the half cup of sour cream. whisk until the mixture is completely smooth and no lumps of sour cream remain.
  4. Merge the two. Gradually pour the wet ingredients into the dry. Use a spatula to fold them together just until you no longer see streaks of dry flour. Note: Stop mixing immediately once combined to maintain that velvety crumb; over mixing creates tough tunnels in the cake.
  5. Build the swirl. In a medium bowl, cream together the 1 cup of softened butter with the cup of brown sugar, 2 tbsp of flour, and the 2 tbsp of cinnamon. Mix until a thick, fragrant paste forms.
  6. Layer and marble. Spread the base cake batter into your prepared pan, smoothing it to the edges. Drop large spoonfuls of the cinnamon mixture over the top. Use a butter knife or a skewer to swirl the cinnamon into the batter in a figure eight pattern.
  7. The golden bake. Place the pan in the center of the oven and bake for 40 minutes. Bake until a toothpick inserted into the center comes out clean and the edges are slightly pulling away from the pan.
  8. Prepare the finish. While the cake is in its final minutes, whisk together the 4 oz of cream cheese, powdered sugar, 3 tbsp of milk, and the vanilla bean paste.
  9. The final touch. Drizzle the glaze generously over the cake while it is still warm. Note: This allows some of the glaze to soak into the top layer, creating a shatter effect once it cools. Cinnamon Roll Cupcakes Easy Homemade Swirl Recipe with Tangy Frosting — Cinnamon Roll Cupcakes deliver the classic flavor without the yeast featuring...How to Bake Soccer Cake with Sweet Buttercream Joy: A Fun Family Treat — Looking for a special cake? Try my Bake Soccer Cake with Sweet Buttercream Jo...Classic Flannel Cake My Grandmas Hot Milk Sponge Recipe — This Flannel Cake aka Hot Milk Sponge Cake is pure comfort Buttery tender and... $img_2$