Ingredients
Method
- Preheat your oven to 350°F. Grease a 9-inch square baking pan with butter or nonstick spray, then set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, and melted butter, stirring until the batter is smooth and well combined.
- Pour the batter into the prepared pan and spread it into an even layer.
- In a separate small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Spoon this mixture in dollops over the batter, then use a butter knife to gently swirl it through the batter to create a marbled effect.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes.
- Meanwhile, make the glaze: in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cake, slice, and serve.
Nutrition
Notes
For extra richness, substitute buttermilk for the whole milk. If you prefer a thicker glaze, add more powdered sugar until desired consistency. Store leftovers covered at room temperature for up to 3 days. To make ahead, prepare the batter and swirl mixture separately, then assemble just before baking. Avoid overmixing the batter to keep the cake tender. For a California twist, top with sliced almonds or a drizzle of local honey.