Description
A soft and moist cinnamon sugar loaf cake with a tender crumb and a sweet cinnamon swirl throughout. Perfect for breakfast, snacking, or dessert with coffee or tea.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/3 cup granulated sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- In a small bowl, mix 1/3 cup sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use a knife to swirl the cinnamon sugar through the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
- Make sure not to overmix the batter for a tender crumb.
- The loaf can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, drizzle with a simple vanilla glaze once cooled.
- You can substitute Greek yogurt for sour cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg