Cinnamon Swirl Loaf Cake with Streusel

75 mins
Serves 8
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Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Preheat oven to 175°C (350°F). Grease and line an 8.5x4.5 inch loaf pan with parchment paper.
  5. 5Preheat oven to 175°C (350°F). Grease and line an 8.5x4.5 inch loaf pan with parchment paper.
  6. 6Preheat oven to 175°C (350°F). Grease and line an 8.5x4.5 inch loaf pan with parchment paper.
  7. 7Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
  8. 8Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
  9. 9Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
  10. 10In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
  11. 11In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
  12. 12In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
  13. 13Add eggs one at a time, mixing on medium speed until well combined.
  14. 14Add eggs one at a time, mixing on medium speed until well combined.
  15. 15Add eggs one at a time, mixing on medium speed until well combined.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Transfer half of the batter to another bowl and mix in ground cinnamon.
  20. 20Transfer half of the batter to another bowl and mix in ground cinnamon.
  21. 21Transfer half of the batter to another bowl and mix in ground cinnamon.
  22. 22Alternate scooping plain and cinnamon batter into the pan. Use a butter knife to swirl.
  23. 23Alternate scooping plain and cinnamon batter into the pan. Use a butter knife to swirl.
  24. 24Alternate scooping plain and cinnamon batter into the pan. Use a butter knife to swirl.
  25. 25Sprinkle streusel evenly over the top.
  26. 26Sprinkle streusel evenly over the top.
  27. 27Sprinkle streusel evenly over the top.
  28. 28Bake for 65 minutes or until a cake tester comes out clean.
  29. 29Bake for 65 minutes or until a cake tester comes out clean.
  30. 30Bake for 65 minutes or until a cake tester comes out clean.
  31. 31Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  32. 32Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  33. 33Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ingredients

  • 60 g all-purpose flour
  • 60 g all-purpose flour
  • 60 g all-purpose flour
  • 50 g dark brown sugar
  • 50 g dark brown sugar
  • 50 g dark brown sugar
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 40 g unsalted butter, room temperature
  • 40 g unsalted butter, room temperature
  • 40 g unsalted butter, room temperature
  • 270 g all-purpose flour
  • 270 g all-purpose flour
  • 270 g all-purpose flour
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 100 g unsalted butter, room temperature
  • 100 g unsalted butter, room temperature
  • 100 g unsalted butter, room temperature
  • 200 g granulated sugar
  • 200 g granulated sugar
  • 200 g granulated sugar
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 200 g sour cream, room temperature
  • 200 g sour cream, room temperature
  • 200 g sour cream, room temperature
  • 30 g vegetable oil
  • 30 g vegetable oil
  • 30 g vegetable oil
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 1.25 tbsp ground cinnamon
  • 1.25 tbsp ground cinnamon
  • 1.25 tbsp ground cinnamon

Equipment

bowlforkwhiskspatula8.5x4.5 inch loaf panparchment papercake testerwire rack