Directions
- 1Prepare the streusel: In a bowl, mix flour, dark brown sugar, cinnamon, and butter using a fork until crumbly with no dry flour left. Set aside.
- 2Preheat oven to 175°C (350°F). Grease and line an 8.5x4.5 inch loaf pan with parchment paper.
- 3Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
- 4In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
- 5Add eggs one at a time, mixing on medium speed until well combined.
- 6Add half of the flour mixture on low speed, then mix in sour cream, oil, and vanilla. Add remaining flour mixture and mix just until combined. Scrape the bowl.
- 7Transfer half of the batter to another bowl and mix in ground cinnamon.
- 8Alternate scooping plain and cinnamon batter into the pan. Use a butter knife to swirl.
- 9Sprinkle streusel evenly over the top.
- 10Bake for 65 minutes or until a cake tester comes out clean.
- 11Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Ingredients
- 60 g all-purpose flour
- 50 g dark brown sugar
- 0.5 tsp ground cinnamon
- 40 g unsalted butter, room temperature
- 270 g all-purpose flour
- 0.75 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 100 g unsalted butter, room temperature
- 200 g granulated sugar
- 2 large eggs, room temperature
- 200 g sour cream, room temperature
- 30 g vegetable oil
- 1.25 tsp vanilla extract
- 1.25 tbsp ground cinnamon
Equipment
bowlforkwhiskspatula8.5x4.5 inch loaf panparchment papercake testerwire rack
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