Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
• In a medium bowl whisk together 2.5 cups flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream 1 stick softened butter with 0.75 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
• Alternate adding the dry flour mixture and 1 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
• Prepare the cinnamon filling by combining 0.5 cup brown sugar and 2 tablespoons ground cinnamon in a small bowl. Add 2 tablespoons melted butter if desired to make a spreadable mixture.
• Spread half of the batter evenly into the prepared pan. Sprinkle the cinnamon filling evenly over the batter, then dollop and gently spread the remaining batter over the top.
• Make the streusel by cutting 0.5 cup cold butter into 0.5 cup flour and 0.25 cup brown sugar until the mixture resembles coarse crumbs. Sprinkle streusel evenly over the cake.
• Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Remove from the oven and allow to cool for about 15 minutes.
• While the cake cools, beat together 4 ounces softened cream cheese, 1 cup powdered sugar and 1 tablespoon milk until smooth. Add more milk a little at a time to reach a drizzleable consistency.
• Drizzle the cream cheese glaze over the warm cake. Slice and serve warm or at room temperature. Store leftovers covered in the refrigerator up to 3 days.