Cinnamon Swirl Coffeecake

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 2 cups flour all-purpose
• 1.3 cup granulated sugar 
• 4 teaspoons ground cinnamon 
• 0.5 teaspoon coarse salt (coarse salt)
• 0.3 cup brown sugar light packed
• 2 tablespoons brown sugar light packed
• 0.5 cup milk 
• 2 tablespoons rolled oats 
• 0.3 cup butter unsalted melted
• 0.5 cup butter unsalted softened
• 2 tablespoons butter unsalted melted
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• toothpicks
• stand mixer

Directions

1. Heat oven to 350F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
2. Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy.
3. Add the eggs one by one, beating well after each addition.
4. Add the vanilla; beat well.
5. In a medium bowl, sift together the flour, baking powder and salt.
6. With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
7. In a separate small bowl, stir together all filling ingredients.
8. Pour half of batter into pan.
9. Spread filling over batter; pour remaining half of batter over filling.
10. In another small bowl, stir together topping ingredients.
11. Sprinkle topping over batter.
12. Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
13. Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.