Cake Batter:

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3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ cup salted butter (browned and cooled)

1 cup granulated sugar

2 eggs

1 cup whole milk

½ cup sour cream

2 teaspoons vanilla extract or vanilla bean paste

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(Or substitute 1 box Vanilla Cake Mix. Substitute oil with butter & substitute water with milk. Mix as described in box & put in bottom of a 9 X 13 baking dish)

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Cinnamon/Butter/Sugar Mix:

¾ cup salted butter (browned and cooled)

1 cup packed brown sugar

1 tablespoon ground cinnamon

2 tablespoons all-purpose flour

Add 1 Cup chopped Pecans

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Cream Cheese Frosting

2 tablespoons salted butter (room temperature)

4 ounces cream cheese (room temperature)

2 cups powdered sugar

1 teaspoon vanilla extract or vanilla bean paste

3 tablespoons whole milk

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1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.

2. In a large bowl, whisk together the flour, baking powder, and baking soda and set aside. In another large bowl, whisk together the butter and sugar. Add in the eggs one at a time and whisk until fully incorporated. Add in the milk, sour cream, and vanilla and whisk until smooth. Gradually stir in the flour until the mixture is smooth and no clumps remain. Pour the batter into the prepared pan.

   (Or mix boxed cake mix and pour into greased pan)

3. In a large bowl, whisk together the butter, brown sugar, cinnamon and flour and pecans. Add dollops of the mixture all over the top of the cake batter and use a knife or chopstick to swirl it into the batter.

4. Bake in preheated oven for 40 minutes. Allow the cake to cool on a wire rack for 5-10 minutes before you prepare the glaze.

5. In a large bowl with an electric mixer, beat the butter and cream cheese until smooth, add powdered sugar, vanilla and milk and beat for about 3 minutes. If the mixture is too thick, gradually add a bit more milk, 1 teaspoon at a time until you reach the desired consistency. Spread glaze over the warm cake.