Warm Cinnamon Swirl Cake with Buttermilk Glaze

I say this in all seriousness.

This is the best cake I have ever had.

It is especially good, warm, right out of the oven, which makes it slightly impractical for a lot of get togethers, but it is sooooo worth it! Moist delicious cake, with buttery cinnamon swirls, and a sweet buttermilk glaze….need I say more?

My friend Tara makes the best cakes. I mean, you haven’t tried cake until you have tried a Bailey’s cake dripping with spiked pecan, buttery goodness, or a warm lemon cake with lemon custard oozing out of the deliciously moist cake, or better yet, a dense, gooey, chocolate brownie pecan pie…oh wait, that’s pie. Oh well. It’s all good.

I think this cake might give her cakes a run for her money. And those cakes are hard to beat, let me tell you. Give this one a try on a cold winter’s night when you have nothing to do but get cozy…and loosen your pants.

You just might be eating more than one serving.

I should note that if you want to make this for a get together, you can prep the cake right before guests arrive, and pop it in the oven while they are eating. The house will smell wonderful and you will have a warm cake for dessert! While it is baking, whip up the glaze.

Warm Cinnamon Swirl Cake with Buttermilk Glaze

Cinnamon Swirl:
3/4 cup butter, softened
3/4 cup dark brown sugar
1 tblsp flour
1 1/2 tbslp ground cinnamon

Cake:
2 cups flour
1 1/2 cups sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/3 cups sour cream or plain yogurt
2/3 cup butter, softened
2 tsp vanilla
3 large eggs

Glaze:
1/2 cup powdered sugar
5 tblsp buttermilk
1/2 tsp vanilla

Preheat oven to 350 degrees. Lightly spray or butter a 9×13 baking pan. In a small mixing bowl, mix together all the ingredients for the cinnamon swirl until smooth and creamy. Set aside. In a medium mixing bowl, whisk together all dry ingredients for the cake. Set aside and whisk the sour cream, butter, vanilla and eggs together in another bowl. Slowly add the dry ingredients to the wet and stir until well combined, but not over mixed. Pour the cake batter into prepared pan and make sure it is evenly distributed. Taking the cinnamon swirl mixture, dollop it throughout the cake, just dropping it on top. With a knife, lightly swirl it, taking care to not actually mix it with the cake batter. Bake for 34-36 minutes or until toothpick comes out clean. While the cake is baking, whisk together glaze ingredients. Drizzle over top of cake straight from the oven. Let glazed cake sit for 10 minutes and serve. Leftovers can be warmed up. Store cake in the refrigerator.