Cinnamon Swirl Loaf Cake
Inspired and adapted from Nordic Ware's original recipe, this cinnamon swirl loaf cake is as delicious as it is beautiful! Moist and perfectly flavored for a special treat any time!
Equipment
- Nordic Ware Classic Fluted Loaf Pan
Ingredients
Cake:
- 1 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 cup Salted Butter Softened
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream
- 2 Large Eggs Chilled
- 3/4 tsp Vanilla Extract
- 1/3 cup Whole Milk Chilled
Cinnamon Sugar Mixture:
- 2 Tbsp Brown Sugar
- 2 Tbsp Granulated Sugar
- 3/4 tsp Ground Cinnamon
Instructions
- Prepare pan with baking spray containing flour. I use Wilton's Bake Easy non-stick spray for the best results.
- Preheat oven to 350 degrees F.
- Combine flour and baking soda in a small bowl and set aside.
- In medium-large bowl, cream butter and sugar until light and fluffy (at least a few minutes).
- Mix in sour cream.
- Add eggs individually, mixing after each addition.
- Mix in vanilla extract.
- Add flour mixture alternating with milk, until blended.
- Pour enough batter to cover the design (about 1/3 of batter). Over a towel covered counter, tap pan gently to release air bubbles.
- Sprinkle a third of the cinnamon sugar mixture to the top of the batter layer.
- Add another 1/3 batter and sprinkle with another 1/3 of cinnamon sugar mixture.
- Pour remaining batter later, top off with the rest of the cinnamon sugar mixture.
- Using a knife, cut the batter side-to-side to swirl the mixture throughout the batter.
- Bake loaf for 45-48 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan for 20 minutes and then invert onto cooling rack.
- If desired, garnish with additional cinnamon-sugar.