This Cinnamon Swirl Loaf Cake is a perfect soft cake recipe, offering a comforting blend of warm spices and tender crumb. You will love how simple it is to create this delightful treat, ideal for breakfast or an afternoon snack.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a similar texture.
- Granulated sugar & brown sugar: Maple syrup or coconut sugar can be used, adjusting for sweetness.
- Sour cream: Plain yogurt or buttermilk works well as a substitute.
- Cinnamon: Other warm spices like nutmeg or cardamom can be added.
- Milk: Any plant-based milk can be used.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 45-50 minutes
- Total time: 60-65 minutes
- Servings: 8 slices
- Calories per serving: Approximately 350 calories (without glaze)
- Tools needed: 9×5 inch loaf pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Loaf Pan
First, preheat your oven to 350°F (175°C). Then, lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step ensures your soft cake doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use. This ensures even distribution of your leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or whisk, cream together the softened butter and granulated sugar until light and fluffy. This creates a tender base for your soft cake recipe.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This adds richness and flavor to your batter.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Assemble the Cinnamon Swirl
Pour half of the cake batter into your prepared loaf pan. In a small bowl, combine the brown sugar and cinnamon for the swirl. Sprinkle half of this cinnamon mixture evenly over the batter in the pan.
7. Finish Layering
Carefully spoon the remaining cake batter over the cinnamon layer. Sprinkle the rest of the cinnamon mixture on top. Use a knife or skewer to gently swirl the cinnamon into the batter, creating beautiful ribbons.
8. Bake the Loaf Cake
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This allows the soft cake to set properly.
9. Prepare and Drizzle Glaze (Optional)
While the cake cools, whisk together the powdered sugar and milk in a small bowl until smooth. Once the cake is completely cool, drizzle the glaze over the top. This adds an extra touch of sweetness.
Variation Ideas:
- Nutty Swirl: Add finely chopped pecans or walnuts to the cinnamon swirl mixture.
- Apple Cinnamon: Fold in ½ cup of finely diced apples into the batter before layering.
- Chocolate Chip: Sprinkle mini chocolate chips over the cinnamon layers for a sweet twist.
- Orange Zest: Add a teaspoon of orange zest to the cake batter for a brighter flavor.
Storage Instructions:
You can store your Cinnamon Swirl Loaf Cake at room temperature in an airtight container for up to 3-4 days. To keep it fresh longer, you can wrap individual slices tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw frozen slices at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use oil instead of butter in this soft cake recipe?
A: Yes, you can substitute an equal amount of neutral-flavored oil (like vegetable or canola oil) for the butter. The texture may be slightly different but still delicious.
Q: My cake is sinking in the middle, what went wrong?
A: This can happen if the cake is underbaked or if the oven door was opened too early during baking. Ensure your oven temperature is accurate and bake until a skewer comes out clean.
Q: Can I make this a dairy-free soft cake?
A: Yes, you can use dairy-free butter, sour cream alternatives, and plant-based milk. Always check your ingredient labels.
Q: How do I prevent the cinnamon swirl from sinking to the bottom?
A: Make sure your batter isn’t too thin. Also, lightly coating the cinnamon mixture with a small amount of flour before sprinkling can help it stay suspended.
Q: Can I bake this in a different pan?
A: Yes, you can use an 8×8 inch square pan, but you will need to adjust the baking time. Start checking for doneness around 30-35 minutes.
Q: Why is my loaf cake dry?
A: A dry cake is often a sign of overmixing the batter or overbaking. Mix just until ingredients are combined and remove the cake from the oven as soon as it’s done.