Directions:

Preheat oven to 350 F. Prepare a 10″ spring-form ring pan with cooking spray or butter and flour. You could also use a 9 x 13″ pan or 2 9″ round baking pans. Set aside.

In a small bowl of mix together the ingredients for the filling and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt and sugars. Beat until the mixture is light and fluffy. Use a rubber spatula to scrape the bottom and the sides.

Add the vanilla and then add the eggs one at a time, beating well after each additional egg.

Sprinkle the baking powder over the batter and then 1/3 of the all purpose flour. Beat the mixture on low speed until just combined, Then add 1/2 the buttermilk, then another 1/3 of the flour, then the rest of the buttermilk and then end with the flour. Make sure not to over mix the batter or your cake will not be moist.

For the topping:

Melt the butter and then sir in the flour, sugar, and cinnamon until crumbs form.

Pour 1/2 the batter into the prepared pan and smooth the batter evenly, then sprinkle the cinnamon mixture over the batter. Make sure to make it even and keep it away from the edges of the pan.

Spread the remaining batter over the cinnamon layer and smooth again with the back of a spoon.

Sprinkle the buttery crumb topping over the top of the cake.

Bake the cake for 50-60 minutes in preheated oven until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the cake pans on a wire rack.

For the glaze:

Stir together the powdered sugar and the cinnamon, add the milk or cream and stir together until smooth, If you would like add a little more milk until the glaze is more of a drizzling consistency. Drizzle the glaze over the cooled cake and serve.