Cinnamon Swirl Loaf Cake

This tender Cinnamon Swirl Loaf Cake is to make and very versatile with a classic vanilla and cinnamon flavor combination, and a soft yet sturdy crumb. This is the kind of recipe you make on a Sunday at any time of the year since cinnamon is always in season. It pairs so well with tea or coffee in the morning or as an afternoon pick-me-up. It has a beautiful dark golden crust and a thick cinnamon swirl through the middle like having a cinnamon roll with a fraction of the effort! If you love cinnamon baked goods, check out my Cinnamon Apple Fritter Cake, Cinnamon Streusel Coffee Cake, Cinnamon Swirl Pumpkin Scones and Chewy Brown Butter Snickerdoodles.

WHY THIS RECIPE WORKS

• Easy to make - this is a very simple recipe that comes together quickly by hand without a mixer.
• Tender and moist texture - the crumb is sturdy but soft and perfectly moist.
• Cinnamon swirl bread - the thick cinnamon swirl through the loaf is such a treat. It is moist and almost jammy with big cinnamon flavor.
• Tall and striking - I love how this loaf bakes up nice and tall which makes it look like it comes from a bakery.
• Cinnamon sugar crust - some cinnamon sugar on top of the batter before baking creates a delicious crust on top.

INGREDIENTS FOR CINNAMON ROLL LOAF CAKE

• Oil - liquid oil helps the batter come together evenly and it will make a soft crumb texture since it is liquid at room temperature. Melted butter tastes great, however it will make the texture too firm in this simple recipe.
• Granulated sugar - simple white sugar will add the right amount of sweetness and also keep this loaf moist. The cinnamon sugar filling also uses granulated sugar.
• Eggs - you just need one large egg to add nice structure and moist spongy texture.
• Pure vanilla extract - vanilla is the main flavor in this cinnamon swirl loaf cake so it is important that it is of high quality. I like this Madagascar Bourbon Vanilla extract.
• Milk - I recommend using whole milk or 2% milk for this recipe and it helps if it is at room temperature.
• Sour cream - this is where a lot of flavor comes from. It adds body and rich cultured dairy notes.
• All purpose flour - regular unbleached all-purpose flour works great for loaf recipes.
• Cinnamon swirl - you just need sugar, cinnamon and bit of flour to make the swirl mixture. The flour is the secret because it helps the swirl set into a distinct line instead of just baking right into the batter.

STEP BY STEP INSTRUCTIONS: CINNAMON SWIRL QUICK BREAD

• STEP 1). Make the cinnamon swirl. Combine sugar, cinnamon and flour in a small bowl and mix to blend evenly.
• STEP 2). Make the batter. Blend dry ingredients. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
• STEP 3). Blend wet ingredients. In another medium bowl, combine egg, sugar, oil, sour cream, milk and vanilla.
• STEP 4). Combine dry and wet ingredients. Pour the wet ingredients into the dry ingredients, then gently mix together using a large whisk or a spatula until evenly combined. The batter should be homogeneous so there are no streaks of flour, but it's OK if there are a few lumps. Avoid over-mixing which will make the final texture too coarse.
• STEP 5). Assemble batter. Scrape just over half of the batter into the prepared pan and spread it out evenly. Sprinkle nearly all of the cinnamon sugar evenly on top, reserving 1 ½ tablespoons for topping. It will seem like a lot of filling, but that's exactly right so it is a nice defined layer through the cake. Dollop remaining batter over top of the cinnamon layer and then gently nudge the dollops together using a small offset spatula and then push it out to the edges of the pan to spread it out evenly. The batter will stick to the cinnamon sugar and pull it up as you spread, so trying to join the dollops first and then pushing them out to stick to the sides of the pan will help give it some grip. Watch the recipe video to see how I do it in detail.
• STEP 6). Swirl the batter. Sprinkle the reserved the cinnamon sugar on top. Then, using a small offset spatula or a knife, swirl through the batter from one end to another to help fuse the cinnamon sugar to the batter as shown in the video.
• STEP 7). Bake for 45 minutes. Reduce oven to 325°F and bake for another 10 minutes until a skewer inserted into the center comes out clean. If using a 9x5 inch pan, you can bake all at 350°F for 45-55 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Transfer to a wire rack and let the loaf to cool in the pan for 30 minutes, then remove from the pan and let finish cooling on the rack.

EXPERT BAKING TIPS FOR CINNAMON SWIRL LOAF CAKE

• Use fresh oil. Oil is a great ingredient for loaf cakes as it makes the texture more soft and creates a looser batter to help the batter expand. However, rancid oil can ruin anything you put it in. Make sure your oil is fresh and store it in a cool and dark place.
• Sift the flour. It isn't completely necessary, but if you find your flour is lumpy, sifting will help to break up and disperse the flour particles so that they absorb and incorporate into the wet ingredients more quickly and evenly. This means there is less mixing required to bring the batter together so that there are less chances of over-mixing.
• Do not over-mix the batter. Once the flour combined without any large dry pockets, then the batter is ready for baking. Since loaf batter is more lean with less sugar than cake batter, it is more likely to develop gluten and result in a tougher texture.
• Make sure you use all of the cinnamon sugar mixture. This is key to getting those nice defined swirls and that little bit of flour will hold it in place.
• Cover the top of the loaf with foil if it browns too quickly. I usually place a sheet of foil loosely over the loaf (like a tent) after the first 30 minutes of baking if it is getting too dark on top.

RECIPE FAQ

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Video

Cinnamon Swirl Loaf Cake

Christina Marsigliese

This easy Cinnamon Swirl Loaf Cake will quickly become a staple recipe for any time of the year. It is so versatile with a classic vanilla and cinnamon flavor combination, and a soft yet sturdy crumb. The warm cinnamon flavor means it is especially nice to make in the Fall with a cup of tea or coffee in the morning or as an afternoon pick-me-up.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 10 servings

Ingredients

  

Cinnamon Swirl:

• ⅓ cup (65g) granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon (3g) all-purpose flour

Batter:

• 2 cups (284g) all-purpose flour
• 1 ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg, at room temperature
• ¾ cup plus 2 tbsp (175g) granulated sugar
• ⅓ cup (80ml) vegetable oil
• ½ cup (120ml) sour cream, at room temperature
• ¾ cup (180ml) whole milk, at room temperature
• 1 ½ teaspoon (7ml) pure vanilla extract

Instructions

 

• Preheat your oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan  with parchment paper. I used the smaller pan for these photos to get more height.
• Make the cinnamon swirl. Combine sugar, cinnamon and flour in a small bowl and mix to blend evenly.
• Make the batter. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly. In another medium bowl, combine egg, sugar, oil, sour cream, milk and vanilla. Pour the wet ingredients into the dry ingredients, then gently mix together using a large whisk or a spatula until evenly combined. The batter should be homogeneous so there are no streaks of flour, but it's OK if there are a few lumps. Avoid over-mixing which will make the final texture too coarse.
• Scrape just over half of the batter into the prepared pan and spread it out evenly using a small offset spatula. Sprinkle nearly all of the cinnamon sugar evenly on top, reserving 1 ½ tablespoons for topping. It will seem like a lot of filling, but that's exactly right so it is a nice defined layer through the cake. Dollop remaining batter over top of the cinnamon layer and then gently nudge the dollops together using an offset spatula and then push it out to the edges of the pan to spread it out evenly. The batter will stick to the cinnamon sugar and pull it up as you spread, so trying to join the dollops first and then pushing them out to stick to the sides of the pan will help give it some grip. Watch the recipe video to see how I do it in detail.
• Sprinkle the reserved the cinnamon sugar on top. Then, using a small offset spatula or a knife, swirl through the batter from one end to another to help fuse the cinnamon sugar to the batter as shown in the video.
• Bake for 45 minutes. Reduce oven to 325°F and bake for another 10 minutes until a skewer inserted into the center comes out clean. If using a 9x5 inch pan, you can bake all at 350°F for 45-55 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Transfer to a wire rack and let the loaf to cool in the pan for 30 minutes, then remove from the pan and let finish cooling on the rack.
• Wrap well in plastic, cover and store in an airtight container at room temperature for up to 3 days.