I seriously cannot believe that Labor Day has come and gone and that summer has officially come to an end! Although it has been a great summer, I’m seriously ready for fall! I literally cannot wait to start making pumpkin bread and order pumpkin spice caramel macchiato from Starbucks (they’re seriously the best!). That being said, let’s start the fall baking season with a brand new recipe!
Preheat oven to 350 and grease an 8×8 inch baking pan. Set aside. In a medium-sized bowl, mix the sugar and butter together.
Add in the egg and vanilla continue to mix until blended.
In a separate bowl, stir the flour, salt, and baking powder together. Gradually add to wet mixture alternating with the milk.
Spread into prepared baking pan and bake for 32-34 minutes or until a toothpick comes out clean when inserted into middle of cake.
While cake bakes, prepare cinnamon filling, by stirring all of the ingredients together.
Once cake has slightly cooled (about 5 min), use the back of a wooden spoon to poke holes into the cake.
Pour filling over cake, making sure to get into the holes.
Prepare icing by blending the cream cheese and melted butter together.
Mix in confectioners sugar and blend for 2 minutes.
Add in heavy cream and vanilla and continue mixing for another 2 minutes, on high. Spread over cooled cake.
Chill cake for 2 hours, to allow the filling to set.
