Ingredients
FOR THE CAKE:
1 cup Sugar
1/2 cups Vegetable Oil
2 whole Eggs
1 teaspoon Vanilla
1 cup Buttermilk
2 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
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Preheat oven to 350 F. To make the cake combine the sugar, oil, eggs, vanilla and buttermilk in the bowl of your stand mixer. Set aside. In a small bowl combine the dry ingredients: flour, baking powder, baking soda and cinnamon. Add the dry ingredients into the bowl with the wet ingredients and mix to combine. Pour this into a greased 9x13 inch pan. Mix the cream cheese filling ingredients thoroughly using a mixer. Pour over the top of the cake batter, spreading it evenly. For the brown sugar filling, put the butter into a small bowl and melt it in the microwave (heat for 30 seconds at a time, until melted). Then stir in flour, sugar and cinnamon. Drop this in dollops over the cake batter and cream cheese filling. Use a butter knife to swirl these three layers. Bake at 350 F for 35-40 minutes, or until the middle has set.
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Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Humidity-controlled cheese storage — keep artisan cheese perfect
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Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego