Cake Ingredients

3 cups flour (organic, unbleached)
1/4 teaspoon sea salt
1 cup of cane sugar (organic)
4 teaspoons baking powder
1 cup milk
1/2 cup heavy cream
2 eggs
3 teaspoons pure vanilla extract
3/4 cup butter, melted

Cinnamon Roll Filling

1 cup butter (softened)
1 cup brown sugar (packed)
2 tablespoons pure maple syrup
3 1/2 tablespoons cinnamon
2 tablespoons flour (organic, unbleached)

Cream Cheese Icing

4 oz cream cheese
1/2 stick of butter
1 1/2 cup powdered sugar
1 1/2 teaspoon pure vanilla extract
2 teaspoons of milk

Preheat oven to 350 degrees.

Using cooking spray, spray a 9 in non-stick rectangular baking pan (pound cake pan).

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk & cream, eggs and vanilla. Incorporate ingredients and slowly stir in melted butter.

In a large bowl, cream butter, brown sugar, flour, cinnamon and maple until well combined and creamy.

Using a layering method, add some of the cake batter to the pan and then add the cinnamon filling. Using a knife swirl thick ribbons of the cinnamon throughout the cake. Repeat until all of the ingredients are used.

Bake at 350 degrees for 35-40 minutes. I personally prefer a cake cooked a bit under done, leaving a ooey gooey moist and rich cake.

Remove from the over and let cool. Remove from the pan and pour icing over the cake. Serve warm and enjoy!