Classic Cinnamon Swirl Cake

1Preheat your oven to 175°C (350°F). Grease and line a 20cm (8-inch) round or square cake pan with parchment paper.

2In a medium bowl, whisk together the flour, baking powder (1 teaspoon), cinnamon, and salt. Set aside.

3In a large mixing bowl, cream the softened butter and granulated sugar (100 grams) together until light and fluffy, about 2-3 minutes.

4Beat in the egg (1 large) and vanilla extract until fully incorporated.

5Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Mix gently until just combined; do not overmix.

6Pour half of the batter into the prepared pan and spread evenly. In a small bowl, mix the heavy cream (or frosting) with the brown sugar until smooth.

7Drizzle half of the cream mixture over the batter. Use a knife or skewer to gently swirl the cream into the batter.

8Pour the remaining batter over the swirled layer and smooth the top. Drizzle the remaining cream mixture on top and swirl again for a marbled effect.

9Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.

10Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is, or dust with extra cinnamon and sugar if desired.