Ingredients:

  • 3 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs, room temperature
  • 1.5 cups whole milk
  • 0.5 cup sour cream
  • 2 tsp pure vanilla extract
  • 0.5 cup unsalted butter, melted and cooled
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1.5 tbsp ground cinnamon
  • 2 cups powdered sugar
  • 4 tbsp heavy cream
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the 3 cups of flour, granulated sugar, baking powder, and salt. Gradually incorporate the milk, eggs, sour cream, and vanilla extract until smooth. Gently fold in the melted butter until the batter is thick and pale ivory.
  3. In a separate medium bowl, cream together the softened butter, brown sugar, 2 tablespoons of flour, and cinnamon until well combined and thick.
  4. Pour the cake batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture evenly over the top. Using a knife or small spatula, swirl the mixture in a figure-eight pattern to create marbling.
  5. Bake for 35 minutes, or until the edges are golden-brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool for 15 minutes.
  6. Whisk together the powdered sugar, heavy cream, and vanilla bean paste until a thick, pourable glaze forms. Drizzle evenly over the warm cake before serving.