Indulge in this moist and flavorful Cinnamon Swirl Sour Cream Loaf Cake, perfect for breakfast, brunch, or an afternoon treat. Each slice delivers a soft, buttery texture with a sweet cinnamon swirl that melts in your mouth. Easy to make and utterly irresistible, this loaf cake is sure to become a household favorite.
Who is this Recipe For?
This recipe is ideal for home bakers of all skill levels who want a quick yet impressive dessert or breakfast option. Whether you’re serving guests, packing snacks for school or work, or craving something sweet at home, this cinnamon swirl loaf is a perfect choice.
Why it’s Great
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Moist and tender texture: The addition of sour cream keeps the cake soft and rich.
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Sweet, aromatic cinnamon swirl: Brown sugar and cinnamon create the perfect flavor contrast.
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Easy to make: With simple ingredients and straightforward steps, even beginner bakers can succeed.
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Versatile: Enjoy it plain, with coffee, or lightly toasted with butter.
Kitchen Equipment Needed
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9×5-inch loaf pan
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Mixing bowls (for wet and dry ingredients)
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Electric mixer or hand whisk
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Measuring cups and spoons
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Toothpick (for testing doneness)
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Knife or spatula (for swirling the cinnamon mixture)
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Wire rack (for cooling)
Ingredients
For the Loaf:
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1/2 cup butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
For the Cinnamon Swirl:
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1/4 cup brown sugar
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1 teaspoon ground cinnamon
Instructions
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Preheat the oven: Set to 350°F (175°C). Grease a 9×5-inch loaf pan.
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Prepare the batter: Cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients. Gently fold in the sour cream.
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Make the cinnamon swirl: Mix the brown sugar and cinnamon in a small bowl.
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Layer the batter: Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar mixture. Repeat with the remaining batter and topping. Use a knife or spatula to swirl gently.
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Bake: 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keep for up to 1 week.
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Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
FAQ
Q: Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works as a substitute and will maintain the cake’s moisture.
Q: Can I make this in a different pan?
You can use an 8×8-inch square pan, but the baking time may need to be adjusted slightly.
Q: Can I add nuts or raisins?
Absolutely! Fold in 1/2 cup of chopped nuts or raisins for added texture and flavor.
Q: Can I make this gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
Conclusion
This Cinnamon Swirl Sour Cream Loaf Cake is the ultimate combination of simplicity and flavor. With its soft, buttery texture, sweet cinnamon swirl, and easy-to-follow recipe, it’s perfect for any occasion. Bake a loaf today and enjoy a delicious treat that’s sure to impress family and friends.
