Cinnamon Loaf Cake
A fluffy and flavorful cinnamon loaf cake that's perfect for breakfast, snacks, or desserts, enriched with warm spices and a creamy frosting.
Ingredients
For the cake
- 270 g all-purpose flour gives structure
- 200 g granulated sugar sweetens
- 50 g dark brown sugar provides moisture and depth
- 40 g butter (room temperature) adds richness
- 100 g butter (room temperature) contributes moisture and flavor
- 2 pieces eggs (room temperature) binds ingredients
- 200 g sour cream (14-18%, room temperature) adds moisture and tang
- 30 g vegetable oil (e.g., canola oil or avocado oil) improves texture
- 1 ¼ teaspoon vanilla extract enhances flavor
- ¾ teaspoon baking powder helps the cake rise
- ½ teaspoon baking soda aids in leavening
- ½ teaspoon salt balances sweetness
For the cinnamon mixture
- 60 g all-purpose flour adds structure
- ½ teaspoon cinnamon enhances flavor
For the cream cheese frosting
- 50 g cream cheese provides creaminess
- 1 teaspoon vanilla extract enriches flavor
- 35 g powdered sugar for sweetness in frosting
- 3-4 teaspoon milk adjusts consistency
For the batter
- 1 ¼ tablespoon ground cinnamon adds warmth
Instructions
Preparation
- Preheat your oven and grease your loaf pan.
- Mix together 60 g all-purpose flour, 50 g dark brown sugar, and ½ teaspoon cinnamon in a medium bowl, and set aside.
- In another bowl, combine 270 g all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Stir until well mixed.
Creaming
- In a large mixing bowl, cream together 100 g butter and 200 g granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
Combining Wet Ingredients
- Incorporate 200 g sour cream, 30 g vegetable oil, and 1 ¼ teaspoon vanilla extract until smooth.
Incorporating Dry Ingredients
- Gradually add the flour mixture from Step 3 and mix just until combined.
- Gently fold in the cinnamon mixture from Step 2, aiming for a swirl effect.
Baking
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake until golden brown and a toothpick inserted comes out clean.
Frosting and Serving
- While cooling, prepare the cream cheese frosting by mixing 50 g cream cheese, 1 teaspoon vanilla, and 35 g powdered sugar. Adjust with milk for consistency.
- Once the cake is cooled, frost it with cream cheese frosting.
Notes
Ensure all ingredients are at room temperature for consistent baking. Avoid overmixing for a tender texture. Cool the cake adequately in the pan to prevent crumbling.