Ingredients
Cake:
• 1½ cups all-purpose flour (or 1¼ cups almond flour + 2 tbsp coconut flour for keto)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar (or monk fruit blend)
• 2 large eggs
• ½ cup milk (or unsweetened almond milk)
• 1 tsp vanilla extract
Cinnamon Swirl:
• ¼ cup brown sugar (or coconut sugar/erythritol blend)
• 1½ tsp ground cinnamon
• 2 tbsp melted butter
Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar (or powdered erythritol)
• 1–2 tsp milk
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9″ round or square pan; line bottom with parchment.
- Cake: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, beginning and ending with flour. Spread half the batter into pan.
- Swirl: Mix brown sugar, cinnamon, and melted butter. Sprinkle evenly over batter. Drop remaining batter in dollops; swirl gently with a knife (don’t overmix).
- Bake 28–32 mins—until golden and a toothpick comes out clean. Cool 15 mins in pan.
- Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 1 tsp milk; beat until creamy. Add more milk if needed for drizzle consistency. Pour over warm cake.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins (+ cooling), Servings: 9
Calories: 320, Net Carbs: 38g, Fats: 16g, Protein: 5g
(Keto version: ~5g net carbs/slice — rich, moist, and deeply satisfying!)