Preheat your oven to 275°F or 135°C.

Add altogether dry ingredients mix well using balloon whisk, set aside.

In a seperate bowl beat the eggs, add milk, melted butter (remember! Room temperature!) whisk until all combine. Set aside.

Make a hole at the center of dry ingredients mixture, pour the wet mixture in it.

Mix until all combine. Don't over mix it. Make it about 10 strokes for maximum. If there are still have dry spots in it, just give a little mix on the spot. Pour it into the loaf pan that have already been greased and dusted with flour.

Make the topping by mixing altogether cinnamon topping ingredients until creamy.

Drop spoonful of cinnamon topping into some spots on the top of the cake batter, combine them by swirling using a bread knife.

Bake around 40-45 minutes using a loaf pan. Take a toothpick test by inserting it on the cake part (not the cinnamon one) if it comes out clean, it means your cake is done. If it still wet, add 5 to 10 more minutes for baking time.

Whisk altogether the cream cheese glaze altogether until nice and silky. More milk is needed to balance the consistency that you want for the glaze.

After out of the oven, let the butter cake rest around 5 minutes, take it out from the loaf pan, continue to rest it about 10 to 15 more minutes, before pouring the cream cheese glaze on the top of it.

Ready to enjoy! 😁😁😁