Ingredients
For the cake:
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1 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup sour cream or plain yogurt
For the cinnamon swirl:
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⅓ cup brown sugar
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1½ tsp ground cinnamon
Optional glaze:
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¾ cup powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla extract
Instructions
1. Preheat & prep:
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Preheat oven to 175°C / 350°F.
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Grease and line a 9×5-inch loaf pan with parchment paper.
2. Make the cinnamon swirl:
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In a small bowl, mix brown sugar and cinnamon. Set aside.
3. Prepare the batter:
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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Mix in sour cream until smooth.
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Gently fold in dry ingredients until just combined.
4. Assemble the loaf:
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Pour half the batter into the pan.
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Sprinkle half the cinnamon sugar evenly over the batter.
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Add remaining batter and top with remaining cinnamon sugar.
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Swirl gently with a knife for a marbled effect.
5. Bake:
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Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
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If browning too quickly, loosely cover with foil.
6. Cool & glaze:
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Cool in pan for 10 minutes, then transfer to a rack.
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Drizzle with glaze once fully cooled (optional but delicious).
Tips for Best Results
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Don’t over-swirl or the layers will blend too much.
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Adding ¼ cup chopped pecans or walnuts to the swirl adds great texture.
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This loaf stays moist for days and freezes beautifully.
If you’d like, I can also share a cinnamon roll–style loaf with a gooey cinnamon center and cream cheese glaze—it’s next-level indulgent 😍