Glazed Cinnamon Roll Bundt Cake

Glazed Cinnamon Roll Bundt Cake
 Ingredients
For the Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
2 large eggs
½ cup unsalted butter, melted
1 tbsp vanilla extract
For the Cinnamon Swirl:
1 cup brown sugar
2 tbsp cinnamon
½ cup unsalted butter, melted
For the Glaze:
1½ cups powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
 Instructions

1. Preheat oven
   Set to 175°C (350°F)
   Grease a Bundt pan very well
2. Make the batter
   In a bowl, mix flour, sugar, baking powder, and salt
   Add milk, eggs, melted butter, and vanilla
   Mix until smooth (don’t overmix)
3. Make cinnamon swirl
   In another bowl, combine brown sugar, cinnamon, and melted butter
4. Layer the cake
   Pour half the batter into the pan
   Spoon half the cinnamon mixture over it
   Add remaining batter
   Top with remaining cinnamon mixture
    Use a knife to gently swirl for that marbled effect
5. Bake
   Bake for 40–45 minutes or until a toothpick comes out clean
6. Cool
   Let cake cool in pan for 10–15 minutes, then turn out onto a plate
7. Glaze
   Mix powdered sugar, milk, and vanilla until smooth
   Drizzle over warm cake so it soaks in slightly
    Tips
   Grease the pan well—this type of cake can stick
   Add chopped nuts or raisins for extra texture
   Best served slightly warm for that gooey cinnamon feel