Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (55g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • 1 tbsp (8g) all-purpose flour
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) melted butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 13x18 inch sheet pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together 250g all-purpose flour, 150g granulated sugar, 10g baking powder, and 3g salt.
  3. Stir in 180ml milk, 115g melted butter, 2 eggs, and 5ml vanilla extract until the batter is smooth and velvety. Pour the batter into the prepared pan, spreading it evenly.
  4. In a small bowl, cream together 55g softened butter, 100g brown sugar, 8g ground cinnamon, and 8g all-purpose flour until a thick, smooth paste forms.
  5. Drop small dollops of the cinnamon paste across the top of the batter.
  6. Using a knife or offset spatula, gently swirl the paste into the batter in a figure-eight motion, ensuring swirls remain distinct.
  7. Bake for 25–30 minutes until edges are golden brown and the center is set.
  8. Allow the cake to cool for 20 minutes. While cooling, whisk together 115g softened cream cheese, 30g melted butter, 120g powdered sugar, 5ml vanilla extract, and 30ml milk until smooth.
  9. Spread the cream cheese glaze evenly over the cooled cake before slicing.