Cinnamon Swirl Loaf Cake

Cinnamon Swirl Loaf Cake

I'm coming up with a more interesting cake recipe suggestion, a nice treat for your family next weekend. The cake is fluffy, tasty and very aromatic - the whole house smells of cinnamon and butter. I'd even say it's a kind of quick sweetbread. The cinnamon layers look good in the section. It's mostly because of this that I made it and I'm glad it was a real success.

The only challenge is to stop eating :)


125 g
softened, at room temperature
200 g
+ 50g for the cinnamon
Vanilla Extract
1 tbsp
3 pieces
White flour
225 g
Baking powder
1 tsp
Baking soda
0.25 tsp
Sour cream
50 g
Cinnamon powder
1 tbsp

Step by step


Combine flour with baking powder and baking soda. Mix.


In a bowl, place the softened butter, 200g of sugar and vanilla - mix well.


Then add the eggs one by one, beat well with the mixer after each one.


Add half the amount of flour, stir.


Then comes the sour cream, mix well.


And, finally, the rest of the flour. Stir well so that there are no lumps, the cake batter is ready.


Now combine the cinnamon with 50g of sugar.


Line a loaf pan with parchment.

Ladle 1/3 of the batter into it and smooth out evenly. Sprinkle over with half of the amount of sugar with cinnamon.


Pour another 1/3 of the batter into the pan, smooth out carefully.


Sprinkle with the remaining cinnamon with sugar.


Then pour over the remaining batter, smooth out.

My tray was a bit more than half full and I was afraid the cake wouldn't get high enough. But it rose very nicely, so make sure to leave room in the tray to rise.


Bake in the preheated oven at 180 degrees C for 40-45 minutes.

Then leave in the pan to cool properly.


Lift the cake out from the pan, remove the parchment and slice.

Serve with great pleasure.


Quantity: 1 kg (1 cake)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Cakes, Cakes, Desserts

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