1 Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

2 In a large bowl, whisk together flour, granulated sugar, baking powder and salt.

3 In a separate bowl, combine milk, yogurt (or sour cream), eggs, melted butter and vanilla until smooth.

4 Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix.

5 In a small bowl mix brown sugar and cinnamon for the swirl; stir in 2 tbsp melted butter until crumbly.

6 Spread half of the cake batter evenly into the prepared pan.

7 Sprinkle the cinnamon-brown sugar mixture evenly over the batter. Dollop the remaining batter on top and gently spread to cover the swirl (some swirl should remain visible).

8 Using a knife or skewer, make a few gentle figure-eight swirls to marble the cinnamon layer into the top batter.

9 Bake for 30–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

10 While the cake bakes, make the glaze: beat softened cream cheese until smooth, add powdered sugar, milk (start with 1 tbsp) and vanilla; beat to a silky pourable glaze. Add more milk if needed.

11 Let the cake cool 10–15 minutes in the pan, then drizzle the cream cheese glaze evenly over the warm cake so it soaks into the swirls.

12 If desired, sprinkle chopped pecans or walnuts over the glaze and dust lightly with powdered sugar for a festive finish.

13 Slice and serve warm on Christmas morning with coffee, cocoa or mulled cider. Enjoy!