- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/3 cup low-fat buttermilk, at room temperature
- 1/4 cup sugar
- 3/4 tsp cinnamon
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar, sifted
- 1 1/2 Tbsp milk
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Combine sugar and cinnamon in a small bowl. Spoon half the batter into prepared pan and smooth top with an offset spatula. Tap pan sharply to reduce air bubbles. Sprinkle 2 1/2 tablespoons of cinnamon sugar over the batter. Spoon the remaining batter evenly over the cinnamon sugar and smooth with an offset spatula; tap pan sharply again. Sprinkle remaining cinnamon sugar over the top of the batter.
- Bake for 42 to 45 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
- For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cake and and let set before serving.
Keywords: Cinnamon, Sugar, Snickerdoodle, Loaf Cake, Pound Cake