Instructions

1. Preheat your oven to 350º F and prepare a 1/4 sheet rimmed baking pan with cooking spray, set aside.
2. In a large mixing bowl or using a stand mixer cream together the butter and sugars.
3. Next add the eggs one at a time, scraping down the sides of the bowl as needed, add the Buttery Sweet Dough Bakery Emulsion.
4. In a separate bowl whisk together the flour, baking powder and salt.
5. Add the flour mixture to the butter and stir until combined.
6. In a small mixing bowl prepare the filling by combining the brown sugar, cinnamon, Cinnamon Spice Bakery Emulsion and milk.
7. Spread 2/3 of the cake batter over the bottom of the prepared pan and top with the cinnamon sugar filling.
8. Spoon the remaining cake batter over the cinnamon filling layer in dollops, I did 4 rows of 4.
9. Bake the cake for 28-30 minutes, until golden on top, remove from the oven and let cool 10-15 minutes.
10. In a small bowl mix together the powdered sugar, milk and Buttery Sweet Dough Bakery Emulsion.
11. Pour the icing mixture over the cooled cake, slice and serve.
12. Store remaining cake in an airtight container in the refrigerator for up to 5 days.