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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, combine the flour, sugar, eggs, baking powder, and milk. Mix until smooth. Pour the batter into the prepared pan and spread evenly.
In a small bowl, mix together the brown sugar and cinnamon for the swirl. Drizzle the melted butter over the batter, then sprinkle the cinnamon-sugar mixture evenly over the top. Use a knife or a skewer to swirl the cinnamon mixture into the batter.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract for the glaze.
Once the cake is done, allow it to cool slightly before drizzling the glaze over the top. Serve warm and enjoy!
Serving and Storage Tips
Serve warm with a cup of coffee or tea. Leftovers can be stored in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week.
Variations
Add chopped nuts like pecans or walnuts to the cinnamon swirl for an added crunch.
Try using maple syrup instead of vanilla extract for a unique flavor twist in the glaze.
FAQ
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Just store it in an airtight container, and drizzle the glaze on top when you’re ready to serve.
Can I freeze this cake?
Yes, you can freeze the cake before glazing it. Wrap it tightly in plastic wrap and foil. To serve, thaw, and then drizzle the glaze on top.
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