Ingredients
Serves 12–16
For the Cake
2 cups (250 g) all-purpose flour, spooned and leveled
1 cup (200 g) granulated sugar
1 Tbsp baking powder
½ tsp fine sea salt
½ cup (113 g) unsalted butter, melted and slightly cooled
1 cup (240 ml) whole milk, room temperature
2 large eggs, room temperature
1 tsp pure vanilla extract
For the Cinnamon Swirl
½ cup (113 g) unsalted butter, softened to cool room temperature
½ cup (100 g) packed dark brown sugar (light works, but dark adds molasses depth)
2 Tbsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)
Optional: Pinch of freshly grated nutmeg or cardamom
For the Cream Cheese Glaze
1 cup (120 g) powdered sugar, sifted
2 Tbsp (30 g) full-fat cream cheese, softened
2–3 Tbsp whole milk (or buttermilk for extra tang)
½ tsp pure vanilla extract
Optional: Pinch of salt to balance sweetness
Step-by-Step Instructions
