Cinnamon Roll Coffee Cake

For this recipe you’ll need:

For the cake: 

• 3 cups all-purpose flour 
• 1/4 teaspoon fine sea salt 
• 1 cup granulated sugar 
• 4 teaspoons baking powder 
• 1 1/2 cups milk 
• 2 eggs 
• 2 teaspoons vanilla extract 
• 1 stick unsalted butter, melted 
• 3/4 cup raisins (optional) 

For the cinnamon topping:  

• 1/2 cup brown sugar, packed 
• 1 tablespoon ground cinnamon

• 2 ounces cream cheese, softened 
• 1 1/2 cups powdered sugar 
• 3 tablespoons milk 
• 1 teaspoon vanilla bean paste 

Directions:

1. Preheat the oven to 350º. Butter a 9-inch by 13-inch baking dish, and set aside.
2.  In a large bowl, measure together the flour, salt, sugar and baking powder.
3. In a separate smaller bowl, whisk together the milk, eggs and vanilla extract.  
4. Pour the wet ingredients into the dry, and whisk until just combined. Stir in the melted butter and raisins.  
5. Pour the batter into the prepared baking dish.
6. In a small bowl mix together the brown sugar and cinnamon. Sprinkle the brown sugar topping over the cake batter. 
7. Using a fork, swirl the brown sugar mixture into the cake.  
8. Bake the cake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Allow to cool. 
9. While the cake is cooling, prepare the cream cheese glaze. In a medium-size bowl, measure together the cream cheese, powdered sugar, milk and vanilla bean paste. 
10. Using an electric mixer, beat the cream cheese mixture until smooth. The consistency should be a thick drizzle; add more milk or powdered sugar to achieve the right consistency.  
11. Cut the coffee cake into squares, transfer to plates, and drizzle with the cream cheese glaze.