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Ingredients
- Filling:
- 1 cup brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)
- Cake:
- 3/4 cup unsalted butter softened
- 1 teaspoon salt
- 1 1/2 cups white sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 cups buttermilk, room temperature
- 2 1/2 teaspoons baking powder
- 3 3/4 cups all-purpose flour
- Topping:
- 2 cups of flour
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
- Glaze:
- 1 cup of powdered sugar
- 1 teaspoon of cinnamon
- 1 tablespoons milk or cream
Preparation
Step 1
Preheat oven to 350F. Butter and flour a 10-inch ring pan, 9x13 pan or 2 9-inch cake pans* Set aside.
In a small bowl, stir together the filling ingredients. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter, salt, and sugars Beat until light and fluffy.
Add the vanilla and then the eggs, one at a time, beating well after each addition.
Sprinkle the baking powder over the batter, and then 1/3 of the flour. Beat on low until just combined. Add half the buttermilk. Add another 1/3 of the flour, the rest of the buttermilk and end with the last of the flour, being careful not to over mix.
For the Topping:
Melt the butter in a heat proof bowl and stir in the flour, sugar and cinnamon until crumbs form.
Pour half of the batter into the bottom of the pan and spread evenly with the back of the spoon. Sprinkle the filling evenly over the batter, trying to keep it away from the edges if possible. Spread the remaining batter over the filing and smooth with the spoon.
Bake for 50-60 minutes** or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool on a wire rack.
For the Glaze:
Stir together the powdered sugar and cinnamon. Add the milk or cream and stir together until smooth. add a splash more milk if needed until the glaze is a good drizzling consistency.
Drizzle glaze over cooled cake (or slightly warm of you prefer.)
notes:
Recipe adapted from King Arthur's Flour
*When using the ring pan, the cake ends up being taller but more narrow. The filling proportion is thick, gooey, and perfect. If you are using a 9x13 pan, the filling won't be as thick but it will still be a delicious ribbon through the cake. Double it if desired.
**Baking time will vary based on pan size. My cake baked in about 55 minutes.