Whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Mix in sour cream and milk. Gradually fold in dry ingredients until smooth.
Make the Cinnamon Swirl:
Mix brown sugar, cinnamon, melted butter, and nuts if using.
Assemble Cake:
Pour half the cake batter into the pan. Sprinkle half the cinnamon swirl mixture.
Pour the remaining batter on top and spread gently. Swirl with a knife to create a marbled effect. Top with the rest of the cinnamon mixture, swirling lightly.
Bake:
Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Glaze:
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm cake.
Serve:
Cool slightly, slice, and enjoy warm or at room temperature.
This cake should give you that gooey, cinnamon-swirled goodness with a sweet glaze just like in your photo!
If you want, I can also give a quicker, extra gooey version that’s even more like a cinnamon roll in a pan. Do you want me to do that?
