Cinnamon Loaf Cake

Recipe:

Ingredient Notes:

• Eggs. Use medium-sized eggs, about 55g each. For the best batter consistency, they should be at room temperature.
• Flour. Regular all-purpose flour with around 10% protein is perfect for this cake.
• Sugar. Use white granulated sugar. If you have fine-grained sugar, it will dissolve more quickly and evenly into the batter.
• Sour cream. A sour cream with 15-25% fat content works best. You can substitute it with plain yogurt, but if you do, I recommend increasing the butter by 10 grams to compensate.
• Cinnamon. This recipe relies on the aroma of ground cinnamon. Without it, the flavor profile of the cake will be completely different. As an alternative, you can create a poppy seed layer instead.

Let’s start cooking!

Beat the butter and sugar together until creamy.

Add the vanilla extract, then add the eggs one at a time, beating well after each addition. Add half of the flour mixture, which has been sifted with baking soda, salt, and baking powder. Mix well. Add the sour cream and mix again. Add the remaining flour, mixing until the batter is fully incorporated.

For the filling, mix the sugar with the cinnamon.

Pour a third of the batter into a loaf pan, and sprinkle half of the cinnamon sugar mixture on top.

Add another third of the batter, sprinkle with the remaining cinnamon sugar, and add the last third of the batter.

Place in an oven preheated to 180°C (355°F) and bake until a wooden skewer inserted into the center of the cake comes out clean.

Remove from the oven and let cool.

Slice and serve.

Enjoy!

This Cinnamon Loaf Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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