Scale

For the cake batter:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup unsalted butter (melted)

2 eggs

1 cup sour cream or Greek yogurt

1/4 cup milk

2 tsp vanilla extract

For the cinnamon swirl:

3/4 cup brown sugar

1 tbsp ground cinnamon

1/4 cup melted butter

For the glaze:

1 cup powdered sugar

2 tbsp milk or cream

1/2 tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, combine sugar, melted butter, eggs, sour cream, milk, and vanilla.

4. Gently fold dry ingredients into wet ingredients until just combined.

5. Spread half of the batter into the prepared baking dish.

6. Mix brown sugar, cinnamon, and melted butter to create the swirl.

7. Sprinkle half the cinnamon mixture over the batter, then add the remaining batter and swirl in the rest.

8. Lightly swirl using a knife.

9. Bake for 35–40 minutes until a toothpick comes out clean.

10. Whisk glaze ingredients together and drizzle over warm cake before serving.

Do not overmix the batter for a soft, tender crumb.

Let the cake rest 10 minutes before slicing.

Add chopped pecans or a cream cheese swirl for variation.

Great for make-ahead—store at room temperature up to 2 days.