For the Cake • 8 oz cream cheese softened (use full-fat, brick-style cream cheese) (226g) • ½ cup unsalted butter softened (113g) • 1 cup granulated sugar (200g) • ½ cup light brown sugar packed (100g) • 2 large eggs room temperature preferred • 1 teaspoon vanilla extract • 2 ½ cups all-purpose flour (312g) • 2 teaspoons baking powder • 2 teaspoons cornstarch •¾ teaspoon table salt • ½ cup whole milk (118ml)

For the Cinnamon Swirl • 4 Tablespoons unsalted butter melted but no longer hot to the touch (57g) • ½ cup light or dark brown sugar firmly packed (100g) • 1 Tablespoon ground cinnamon For the Glaze • 1 cup powdered sugar (125g) • 1-2 Tablespoons milk • ¼ teaspoon vanilla extract

In a large bowl using an electric mixer, beat together softened cream cheese, softened butter, and sugars until creamy and completely combined.

Add eggs and vanilla extract and stir until completely combined.

In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.

Add about a third of the flour mixture and stir (by hand or with mixer on low-speed) until  mostly combined.

Add half of the milk and stir until mostly combined. Repeat until all of the flour and milk have been added and batter is smooth & completely combined.

Spread batter evenly into prepared baking pan and set aside.

Combine melted (but not too hot) butter, brown sugar, and cinnamon and stir together  until smooth.

Dollop mixture over the surface of your batter and use a knife to swirl throughout the surface of the batter. 

Transfer to 350F (175C) oven and bake for 28-32 minutes or until a knife or toothpick inserted in the center comes back clean or with moist crumbs

Whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract, adding additional milk as needed until mixture is smooth. 

Drizzle over warm cake.

Allow the cake to cool completely and the icing to set or you can serve still warm. Enjoy!