Begin by making the browned butter by taking 1/2 c of butter (1 stick) place in a sauce pan, on medium heat until the butter begins to turn a golden color. Remove from the heat and allow it to harden before using. (placing in a metal bowl in the fridge speeds up the process)
Once the browned butter has hardened place in the bowl of a stand mixer or a large bowl. Beat until the butter has becomes lighter in color and fluffy. (5minutes)
Add in the white sugar, vanilla and beat until thoroughly combined.
Begin to add in eggs one add a time, beating well after each addition (make sure they are at room temp or it will curdle the butter)
Add in milk and cream to butter mixing on medium speed until full incorporated.
Combine the dry ingredients and mix ; flour, ground cinnamon, salt, baking powder
Slowly add wet mixture to dry ingredients folding gently, until combined.
In a small bowl combine the brown sugar and ground cinnamon
Spread half the Cinnamon sugar mixture all over the bottom of the baking pan and top of the cake batter, with the end of a spoon or fork swirl the sugar mixture lightly into the cake, this will create a slight marbled effect. Leave some on the top it will crystalize making a nice crust.
Pour batter into a 8x10 rectangle cake pan for thicker bars or 9x13 for reg size bars.
Pre heat oven to 350 F for about 30min. Let cool before cutting. Optional is to mix 2 tbsp granulated sugar and 1/2tsp cinnamon and sprinkle over the top for that extra churro touch. Enjoy!
