Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
Make the cinnamon swirl topping by combing all ingredients together until smooth.
Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
This cake is best served warm from the oven, the same day it's made.
Video
Notes
Storing Instructions: Just like fresh baked cinnamon rolls, I think this cake is best enjoyed the same day it's baked. The soft texture will dry out the longer it sits. Store leftovers in the fridge.Freezing Instructions: To freeze the cake, allow to cool, cover with a lid or a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and then rewarm in the oven, or rewarm individual slices in the microwave.