Ingredients
Scale
- Cake
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 ½ tablespoons baking powder
- 1 ½ cups milk (I used almond, use what you love)
- 2 large eggs
- 2 teaspoons vanilla bean paste
- ½ stick unsalted butter, melted
- 2 sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- Icing
- 2 cups confectioners’ sugar
- 2–3 tablespoons water
- 2 teaspoons vanilla bean paste
Instructions
- Make the cake. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom with parchment. Butter the parchment.
- In a large bowl, stir together 3 cups flour, granulated sugar, salt, baking powder, milk, eggs, vanilla, and melted butter. Once well combined, pour into the prepared pan.
- In another bowl, beat 2 sticks softened butter with brown sugar, remaining 2 tablespoons flour, and cinnamon until light and fluffy. I did this by hand but a hand or stand mixer will work as well.
- Dollop the brown sugar mixture onto the cake batter. Use it all. Swirl it in using a knife. Bake cake about 30 minutes, until golden brown and a toothpick comes out of the center clean or with a few moist crumbs.
- Make the icing. In a bowl, stir together sugar, water, and vanilla bean paste, adding more sugar or water as necessary until a pourable icing is formed. Pour over the cake. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Shugary Sweets
- Prep Time: 20 minutes
- Cook Time: 30 minutes