Description
This simple and delicious cinnamon swirl loaf cake tastes like snickerdoodles! With a cinnamon-sugar swirl and vanilla glaze, you’ll love this easy cake.
Ingredients
Cake
- 1 1/2 cups all-purpose 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 granulated 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
Cinnamon Sugar
- 1/4 cup granulated sugar
- 3/4 tsp cinnamon
Glaze
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar, sifted
- 1 1/2 Tbsp milk
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper, letting excess extend over sides of pan.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. 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 dry ingredients.
- Cinnamon swirl: 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 cake 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.
- Make 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.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Buttermilk: If you don’t have buttermilk on hand, you can make your own buttermilk substitute. Mix 1/3 cup room temperature milk and 1/4 teaspoon lemon juice or white vinegar. Stir together and let stand for 10 minutes before using.
Freezing Instructions: Once fully cool, wrap loaf cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.