Cinnamon Swirl Loaf Cake (Edit recipe)

Perfect for the fall time, this super moist and soft loaf cake has a cinnamon and brown sugar swirl in the centre and is topped with a buttery yet crispy brown sugar and cinnamon crumble.

20 minutes

55 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	16 g
Carbohydrates:	65 g
Protein:	9 g
Cholesterol:	20 g
Sodium:	527 mg
Fiber:	2 g
Sugars:	28 g
Calculated per serving.

by The Sweetheart District

Serves: 8

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees
Prepare a loaf pan by lining it with parchment paper long enough so you can lift the cake out once it's done.
Starting with the cake portion, in a large mixing bowl, start by combining the flour, sugar, baking powder, cinnamon and salt.
Add in the egg, vegetable oil, milk and vanilla extract. Mix until all well combined, do not over mix. Set aside.
For the cinnamon swirl, in a separate bowl, whisk together the brown sugar, cinnamon and milk and set aside.
For the brown sugar cinnamon crumble, combine the flour, brown sugar, cinnamon and melted butter until you can pinch the dough together and it crumbles. if the dough is too dry, add a little more butter. If the dough is too wet, add more flour a little at a time.
Add half of the cake batter into the loaf pan, making sure it is evenly distributed.
Drizzle on half of the cinnamon swirl mixture, then take a knife and swirl it into the batter.
Add the rest of the cake batter, and repeat with the cinnamon swirl mixture.
Finally, sprinkle the crumble mixture on to the cake and press the crumble down to the cake very slightly to ensure it will stick on to the cake.
Bake it for around 50-60 minutes. To make sure it is fully cooked through, poke the centre of the cake with a toothpick until it comes out clean.
Once it is done baking, let it set in the pan for about 10 minutes, then enjoy!

Notes

Optional: once the cake is fully cooled, you can drizzle the loaf with vanilla icing. The vanilla icing can be made by whisking 1/4 cup of icing sugar, adding 1/2 tsp of vanilla and 1-2 tbsp of milk until desired consistency, then drizzle onto the cake.