For the Cake • ½ cup unsalted butter softened (113g) • 8 oz cream cheese softened (225g) • 1 cup light brown sugar packed (200g) • ½ cup granulated sugar (100g) • 2 large eggs • 1 ½ teaspoon vanilla extract • 2 ½ cups all-purpose flour (335g) • 2 teaspoons baking powder • 1 teaspoon cornstarch • ½ teaspoon salt • ½ cup buttermilk (120ml)

For the Cinnamon Swirl • ¼ cup sugar (50g) • 1 ½ teaspoon cinnamon Streusel Topping • 1 ⅓ cup all-purpose flour (175g) • 1 cup + 2 Tbsp brown sugar packed (225g) • 3 Tablespoons granulated sugar • 4 ½ teaspoons ground cinnamon • ¼ teaspoon salt • 10 Tbsp unsalted butter melted (140g) Glaze (optional) • ½ cup powdered sugar (65g) • 2-3 teaspoons milk

In stand mixer, or using an electric mixer in large bowl, cream together butter and  cream cheese.

Beat in sugars until light  and fluffy.

Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.

 Stir in vanilla extract.

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

Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.

Whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl. 

Preheat oven to 350F and  lightly grease and flour a  13x9 baking pan.

Spread about half of the batter into prepared pan and then  sprinkle cinnamon sugar mixture evenly over top of the batter.

Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop.

In a medium-sized bowl prepare streusel topping by stirring together  flour, sugars, cinnamon, and salt. 

Sprinkle streusel evenly  over batter then bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean). 

If desired, make glaze by whisking together powdered sugar and milk.

Once cake has cooled, then drizzle glaze on top. 

Slice and Enjoy!