Ingredients

For the cake:

• 3 cups all-purpose flour

• ½ teaspoon salt

• ¾ cup granulated sugar

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 ½ cup Baker's buttermilk 

• 2 Baker's Golden eggs

• 2 teaspoon vanilla bean paste (or vanilla extract)

• ½ cup melted Minerva Dairy unsalted butter (1 stick)

For the cinnamon swirl:

• ½ cup softened Minerva Dairy unsalted butter (1 stick)

• 1 cup packed light brown sugar

• 2 tablespoon all-purpose flour

• 1 tablespoon cinnamon

For the glaze:

• 2 cups powdered sugar

• 5 tablespoon Baker's milk

• 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

For the cake:

1. Preheat oven to 350 degrees

2. Grease a 13×9 inch pan and set it aside.

3. In a large mixing bowl, add the flour, salt, granulated sugar, baking powder, baking soda, buttermilk (or sour milk), eggs and vanilla. Mix with an electric mixer until well combined. Scrape down the sides of the bowl and mix again, just until all ingredients are incorporated.

4. Turn the mixer on medium and slowly add in the melted butter. Mix only until the ingredients are well combined. Don't mix for several minutes here as that will make the cake dense.

5. Pour the batter into the greased 9×13 inch pan and set it aside while you make the crumb topping.

For the cinnamon swirl:

1. Mix all the topping ingredients together very well. Depending on how soft the butter is, you may need to use a mixer. Sprinkle (or drop) the mixture over the cake and swirl the cinnamon mixture and batter with a knife to marble.

2. Bake in the oven at 350 degrees for approximately 30-35 minutes. Let the cake sit on a rack for about 20 minutes before adding the glaze.

For the glaze:

1. Mix all the glaze ingredients together. Once the cake is fully baked and cooled for about 20 minutes , drizzle the glaze over it. Serve the cake warm.