Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ½ cup (100g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, cold and cut into cubes
  • ¾ cup (180ml) milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) unsalted butter, melted
  • ½ cup (100g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together milk, egg, and vanilla extract. Pour into the dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, combine melted butter, brown sugar, and cinnamon.
  6. Spread half of the cake batter evenly into the prepared pan. Dollop half of the cinnamon swirl mixture over the batter. Repeat with the remaining batter and swirl. Use a knife or skewer to swirl the cinnamon mixture into the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before glazing.
  9. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 tablespoon at a time, to reach desired consistency.
  10. Drizzle the glaze over the warm cake. Cut into squares and serve.