Shhhhh! This, ohhh-sooo-yummy, tea cake is a stolen recipe!  My home town has a bakery that makes the best cake ever! It is the only thing I have ever bought there and I have coveted this recipe for years!  I bought some of the bakeries tea cake for my best friend Mandy's (The Pugnacious Vegetarian) birthday and told her how I wished I knew what the secret recipe was.  It was so moist, simple, tangy and rich! 
A few days later she sent me a message with the link for Lindsey's Luscious Culinary Conquest and lo and behold was my long sought after recipe for tea cake with a lot of information about how she also coveted the recipe and what she had to go through to get it!
I have been sitting on this recipe since April waiting for a worthy occasion to make it and finally it has come and I have it here to share with you with a few changes.

Step One
Cake Mix
1 cup brown sugar
1 cup pure cane sugar
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
1 3/4 cup buttermilk
1 3/4 cup vegetable oil

First preheat your oven to 375 degrees.  This next part is very easy!  Just sift together the dry ingredients and then whisk together the wet ingredients in a separate bowl.  Slowly add them together until well mixed.  Then spoon into a deep 9x13 (or shallow 11x15) dish that has been greased and lightly floured.  Bake for 20 minutes at 375 degress and then drop the temperature down to 250 degrees.  Bake for another 30 minutes or until the top is lightly browned and a test stick inserted in the middle comes out clean. 

Step Two
Glaze
1/4 cup pure cane sugar
1/2 cup buttermilk
1/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract

For this next part get out a small pot and combine the first four ingredients and while stirring  continuously bring to a slight boil.  Set aside and add vanilla.  Take your testing stick and poke holes all over the warm cake and spoon this glaze evenly over it.  If there is extra glaze on the edges just take your tester stick and pull the edge away so it falls down the sides all around.  Put cake in a cool place and let cool completely before frosting!  I let mine cool over night in the refrigerator with foil over the top. 

Step Three
Frosting
8 oz softened cream cheese
1/2 stick of unsalted butter
1 teaspoon  pure vanilla extract
2 cups powdered sugar ( or more to taste)
4 tablespoons heavy cream

Beat first three ingredients in large mixing bowl.  Slowly add the powdered sugar and last the cream until the mixture is creamy and spreadable.