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Cinnamon Swirl Loaf Cake with Vanilla Icing Recipe

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4 from 10 reviews

A delightful Cinnamon Swirl Loaf Cake featuring a tender, moist crumb with a luscious cinnamon sugar swirl throughout. Finished with a smooth vanilla icing drizzle, this cake is perfect for teatime or a sweet snack.

Ingredients

Cake Batter

  • 225 g margarine (or unsalted butter)
  • 200 g caster sugar
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 250 g plain flour
  • 1½ tsp baking powder
  • 120 g fat free yogurt

Cinnamon Swirl

  • 50 g caster sugar
  • 1½ tbsp ground cinnamon

Vanilla Icing

  • 75 g icing sugar
  • 2 tsp vanilla bean paste
  • 2 tsp water (adjust for desired consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 160°C fan-assisted (or 180°C non fan-assisted) to ensure an even baking environment.
  2. Prepare Loaf Tin: Line a 2lb loaf tin with baking paper or grease it well and set aside for later.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together 225g margarine and 200g caster sugar until the mixture is light and fluffy, incorporating air for a lighter cake texture.
  4. Add Eggs and Vanilla: Beat in the 3 eggs one at a time along with 1 tsp vanilla bean paste until fully combined and smooth.
  5. Combine Dry Ingredients: Sift together 250g plain flour and 1½ tsp baking powder then fold gently into the wet mixture until just combined to avoid overmixing.
  6. Add Yogurt: Stir in 120g fat free yogurt to add moisture and softness to the cake batter.
  7. Mix Cinnamon Sugar: In a separate bowl, combine 50g caster sugar with 1½ tbsp ground cinnamon for the swirl.
  8. Layer Cake Batter: Pour half of the cake batter into the prepared loaf tin and smooth the surface evenly.
  9. Add Cinnamon Sugar Layer: Evenly scatter half of the cinnamon sugar mixture over the batter in the tin.
  10. Swirl Batter: Use a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
  11. Add Remaining Batter: Spoon the rest of the cake batter over the swirled layer and smooth the top.
  12. Top with Cinnamon Sugar: Scatter the remaining cinnamon sugar on top and repeat the swirling process carefully for a defined cinnamon pattern.
  13. Bake: Bake in the preheated oven for 55-60 minutes or until a cocktail stick inserted comes out clean, indicating the cake is cooked through.
  14. Cool Slightly: Allow the cake to cool in the tin for 20-30 minutes to set its structure before removing it carefully onto a wire rack to cool completely.
  15. Prepare Icing: Once the cake is fully cooled, mix 75g icing sugar with 2 tsp vanilla bean paste in a bowl. Gradually add up to 2 tsp water to reach a drizzle-able but not runny consistency.
  16. Drizzle Icing: Drizzle the vanilla icing evenly over the cooled loaf cake to finish.

Notes

  • Make sure the cake is completely cool before adding the icing to prevent it from melting and running off.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.
  • To intensify the vanilla flavor, consider using vanilla extract if vanilla bean paste is unavailable.
  • For a richer cake, unsalted butter can replace margarine equally.
  • Use a sharp knife or skewer for swirling to create distinct cinnamon patterns without blending completely.

Find it online: https://recipeplenty.com/cinnamon-swirl-loaf-cake-with-vanilla-icing-recipe/