Description
Discover how to bake a moist Cinnamon Swirl Pound Cake Loaf with our easy-to-follow recipe. Learn tips for perfect swirls and enjoy a delightful homemade treat.
Ingredients
Scale
- 1/2 cup (113 g) salted butter, at room temperature
- 1 cup (190 g) white granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoon (10 ml) vanilla extract, or vanilla bean paste
- 1 1/2 cups (180 g) all purpose flour, spooned and levelled
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) baking soda
- 1/4 teaspoon (1 ml) baking powder
- 1/3 cup (75 ml) full-fat sour cream, at room temperature
- 3 Tablespoon (45 ml) s brown sugar
- 1 Tablespoon (15 ml) cinnamon
- 1 Tablespoon (15 ml) milk
- 2 Tablespoon (30 ml) s brown sugar
- 1/4 teaspoon (1 ml) cinnamon
Instructions
- Begin by setting your oven to 325°F and lightly coating an 8 x 4-inch or 4 x 10-inch loaf tin with grease. Put it aside for later use.
- In a large mixing bowl, use an electric mixer or a stand mixer with the paddle attachment to blend the butter and sugar until the mixture becomes light and airy, which should take around 3 minutes. Gradually incorporate the eggs, adding them one at a time and ensuring each is well mixed before adding the next. Remember to scrape the sides of the bowl as necessary. Mix in the vanilla extract.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder by whisking them together. Add half of this dry mixture to the creamed butter mixture, followed by the sour cream, and then the remaining dry ingredients. Mix just until everything is incorporated.
- Transfer 1 cup of the batter into another bowl. Mix in the cinnamon swirl ingredients, which include brown sugar, cinnamon, and milk, stirring until combined.
- Pour a thin layer of the plain batter into the base of your greased loaf pan. Alternately drop spoonfuls of the plain and cinnamon-flavored batter into the pan using a spoon. Cover with the remaining plain batter and even out the surface. Use a skewer or knife to swirl through the batter a few times, either lengthwise or side to side, about 3 times lengthwise or 4-5 times side to side.
- Prepare the topping by mixing brown sugar and cinnamon in a small bowl. Sprinkle this mixture over the loaf.
- Place the loaf in the oven and bake for 55-65 minutes, or until a knife inserted in the center comes out clean. A 4 x 10-inch pan will bake faster, around 55-60 minutes, whereas an 8 x 4-inch pan may need about 65 minutes or a few extra minutes.
- Let the loaf rest in the pan for roughly 10 minutes, then loosen the edges with a knife and transfer it to a cooling rack to cool completely.
Notes
- Butter should be at room temperature for a light texture when creamed with sugar
- Ensure eggs are at room temperature, adding them individually to prevent curdling
- Spoon and level flour to avoid a dense loaf, as excess flour alters texture
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: cinnamon swirl loaf, butter cinnamon cake, vanilla cinnamon bread, sour cream loaf, homemade cinnamon loaf, fluffy cinnamon cake
