Bittersweet. Simultaneously bitter and sweet sums up this week. On Monday evening, my grandmother passed away. Today I am getting on a plane bound for Rome. Grief and anticipation. Sadness and excitement. Mixed emotions, certainly. I’d like to dedicate this snickerdoodle loaf cake in her memory. She didn’t have much of a sweet tooth until the last few years of her life, but I remember her fondness for pound cakes. This cake isn’t one of her recipes, or even something I made for her, but I know she would have savored each bite.
With a tender crumb and cinnamon-sugar ribbon, this cake brings to mind my beloved snickerdoodles. Topped with an additional sprinkle of cinnamon-sugar and cinnamon chips, a generous slice makes a delicious afternoon snack – she would have served it to the ladies at her weekly bridge game. To Grandma, with love.
Snickerdoodle Loaf Cake
1 cup cake flour*
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp plain fat-free yogurt
2 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg
Swirl & Topping
2 Tbsp sugar
1 tsp cinnamon
3 Tbsp cinnamon chips
Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk and yogurt in a small bowl. Beat butter, sugar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with buttermilk mixture.
Whisk sugar and cinnamon together in a small bowl. Pour half the batter into prepared pan; sprinkle with half the cinnamon-sugar mixture. Use a small spatula to swirl the layers together. Spoon in remaining batter and smooth top with an offset spatula; sprinkle with remaining cinnamon-sugar and cinnamon chips.
Bake for 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container at room temperature up to 2 days.
*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Yield – 8 servings (serving size: 1 slice)
Calories – 170
Carbs – 28