This mouthwatering Cinnamon Swirl Loaf Cake covered in vanilla icing is one of the many flavor variations that start with this simple Vanilla Loaf Cake.
This cake is moist and tender with thick gooey ribbons of cinnamon and sugar swirled into every delicious slice.
If you need a reason to eat cake, this cinnamon cake will give you one all day long.
Don't you just love cakes that are just as appropriate for breakfast as they are for dessert? Just like this Blueberry Loaf Cake, or Almond Plum Cake, this one recipe for Cinnamon Swirl Loaf Cake can double as a coffee cake or dessert cake.
Here's what we've got going on here:
The recipe begins with my go-to Vanilla Loaf Cake Recipe. The cake is incredibly soft and tender, and a delicious jumping off point for 4 other loaf cake varieties, including this one.
The cinnamon swirl is created by layering cake batter with cinnamon sugar and then swirling it around in the pan with a knife. The process is easy and creates gooey swirls of cinnamon sugar throughout each and every slice.
Covering Cinnamon Cake with Vanilla Icing makes it taste a lot like Cinnamon Rolls. And, I mean, who doesn't love cinnamon rolls??? But also, this simple loaf cake is delicious plain, without any icing at all.
Add the flour, baking powder and salt to a medium size bowl and stir with a wire whisk to combine.
Beat the eggs and 1 cup sugar with an elecric mixer fitted with the whisk attachment for 3-4 minutes, until the mixture is lightened in color and thick. If you lift the beater from the batter, the mixture should fold back on itself like a ribbon. (See photo above for reference)
With the mixer running on medium speed, pour the vegetable oil into the egg and sugar mixture very slowly. Pour the oil in a thin steady stream as the mixer runs, so that it creates a fully emulsified (combined) batter.
Add the yogurt, vanilla, and almond extract and beat just until combined. Then use a spoon or rubber spatula to stir the flour mixture into the batter. Mix just until the batter is smooth.
In a small bowl, add the remaining ½ cup sugar and 1 ½ tablespoon ground cinnamon. Stir to combine.
Spoon about ⅔ of the cake batter in the loaf pan and spread it out into an even layer.
Top the batter with about ⅔ of the cinnamon sugar.
Spread the remaining cake batter over the cinnamon sugar layer and then sprinkle the top of the loaf with the rest of the cinnamon sugar.
Use a knife to swirl the batter around in the pan to create swirls of cinnamon sugar.
Bake the cake for 40 - 45 minutes, until a toothpick inserted in the center of the cake comes out without any evidence of raw batter.
Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack. Let the cake cool completly before covering with icing.
How to Store Cinnamon Swirl Loaf Cake
Store this cake at room temperature, iced or plain, for up to 4 days. Make sure the cake is well wrapped, or store in an air tight container to prevent it from drying out.
This cake can also be frozen for up to 3 months. After the cake is completely cool, wrap it in a couple layers of plastic wrap then a layer of aluminum foil. Freeze the cake without any icing.
Allow the cake to thaw, still wrapped, at room temperature. Top with icing after the cake has thawed.
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