Ingredients
F
For the Cake Batter:
u
300 g unbleached cake flour, sifted
g
55 g granulated white sugar
b
3 tsp baking powder
f
½ tsp fine sea salt
w
245 ml whole milk, room temperature
p
1 tsp pure vanilla extract
l
2 large eggs, beaten, room temperature
g
6 tbsp (85 g) salted butter, melted & cooled
F
For the Cinnamon Swirl:
l
100 g light brown sugar
g
1 tbsp (5 g) cinnamon
g
5 tbsp (70 g) salted butter, melted & cooled
F
For the Cream Cheese Icing:
g
6 tbsp (85 g) unsalted butter, softened
g
5 oz (142 g) cream cheese, softened
p
1 tsp pure vanilla extract
g
1 cup (120 g) powdered confectioners sugar, sifted
h
1 tbsp heavy cream, optional
Directions
1
Preheat the oven to 350ºF.
2
For the Cake Batter:
1
In a large bowl, sift in flour. Add white sugar, baking powder, and salt. Whisk all ingredients together until well combined.
u
300 g unbleached cake flour, sifted
g
55 g granulated white sugar
b
3 tsp baking powder
f
½ tsp fine sea salt
2
In a separate medium bowl, whisk together milk, vanilla, and eggs until well combined.
w
245 ml whole milk, room temperature
p
1 tsp pure vanilla extract
l
2 large eggs, beaten, room temperature
3
Make a well in the center of the dry mix bowl. Pour the wet mix into the well and fold the ingredients together with a wooden spatula until just combined and flour is no longer visible. Be sure not to over-mix.
4
Pour in 6 tbsp (85 g) of cooled melted butter and fold into the batter until it is fully incorporated and the batter is smooth.
g
6 tbsp (85 g) salted butter, melted & cooled
5
For the Cinnamon Swirl:
1
In a medium bowl, combine and mix together light brown sugar, cinnamon, and 5 tbsp (70 g) of cooled melted salted butter. The mix should be about 75ºF and appear partially solid.
l
100 g light brown sugar
g
1 tbsp (5 g) cinnamon
g
5 tbsp (70 g) salted butter, melted & cooled
2
Assemble the Cake:
1
Pour the cake batter into a parchment-lined 8x8 baking pan and evenly spread out.
2
Dollop the cinnamon swirl mix, about 1 tbsp worth for each dollop, on top of the batter. Use a straight spatula to swirl the mix into the batter.
3
Bake for 30-40 minutes. The cake should be lightly golden brown and a toothpick inserted in the center should come out with minimal batter.
4
Remove the cake from the oven and allow it to cool down for about 5 minutes before adding the cream cheese frosting.
5
For the Cream Cheese Frosting:
1
In a medium bowl, whisk together 6 tbsp (85 g) of softened butter until creamy.
g
6 tbsp (85 g) unsalted butter, softened
2
Add softened cream cheese, vanilla, powdered sugar, and optionally heavy cream. Whisk until smooth.
g
5 oz (142 g) cream cheese, softened
p
1 tsp pure vanilla extract
g
1 cup (120 g) powdered confectioners sugar, sifted
h
1 tbsp heavy cream, optional
3
Spread the cream cheese frosting over the cake, as much as desired, 5 minutes after it comes out of the oven.
4
Let the cake rest for another 10 minutes before serving. The cake is best served warm.
