Aunt Linda Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment and spray. Position a rack in the center of the oven.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

In a separate medium bowl, whisk the melted butter, vegetable oil, whole milk, buttermilk, eggs, and vanilla extract until smooth and homogeneous.

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine. The batter will be medium-thick.

While batter rests briefly (2–3 minutes), prepare the filling: in a small bowl combine packed light brown sugar, ground cinnamon, ground nutmeg, and chopped nuts if using.

Stir in the melted butter until mixture holds together when pressed; it should be crumbly but slightly tacky.

Pour half of the cake batter into the prepared 9x13 pan and spread into an even layer with an offset spatula or the back of a spoon.

Evenly sprinkle the spiced brown sugar filling over the batter layer. Use the back of a spoon to distribute and very gently press the filling into the batter so it adheres but does not sink completely.

Drop spoonfuls of the remaining batter over the filling in roughly even dollops. Carefully spread the top batter to cover the filling as best as possible; small swirls or streaks of filling showing through are fine and desirable for ribboned texture.

Place pan in the preheated oven and bake for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time varies by oven and pan; start checking at 28 minutes.

Remove the cake from the oven and set the pan on a wire rack. Let cool in the pan for 15–20 minutes to set the layers.

While the cake cools slightly, prepare the glaze: in a medium bowl whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable. If glaze is too thick, add milk 1/2 tsp at a time; if too thin, add a little more powdered sugar.

When the cake is warm but not hot (about 20–25 minutes after coming out of oven), drizzle the glaze evenly across the top using a spoon or small offset spatula. The glaze will seep into some crevices and set on the top, creating a glossy sweet finish.

Allow the glazed cake to cool completely in the pan (about 1 hour) before slicing into squares. For cleaner slices, chill 15–20 minutes and use a knife wiped between cuts.