CINNAMON LOAF CAKE

A deliciously moist loaf cake swirled with a cinnamon-sugar mixture.

INGREDIENTS

1 and 1/2 cups all-purpose flour / maida

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

For the Cinnamon Filling:

1/3 cup powdered sugar

1 tablespoon powdered cinnamon

1/4 cup almonds chopped into very small pieces, optional

INSTRUCTIONS

Preheat oven to 180 degree C. Prepare a loaf pan with parchment paper or butter.

Sift together flour, baking powder, baking soda, salt and set aside.

Mix the powdered sugar, cinnamon and almonds in a separate bowl and set this aside as well.

In a mixing bowl with a hand mixer or stand mixer, beat the butter and sugar until light and fluffy. Next beat in the eggs one at a time until combined. Do not forget to scrape down the sides and bottom of the bowl as necessary.

Mix in vanilla extract and then the sour cream. Beat on low speed and do not over beat.

Next, add the flour mixture and mix just until combined. Do not overmix this as well.

Pour 1/4th of the batter into the prepared loaf pan. Next sprinkle half of the cinnamon sugar mixture into pan. Pour half of the remaining batter, then the remaining cinnamon sugar and end with batter.

Swirl the mixture gently using a knife not so much to mix the batter completely. Add almonds in the last step if required.

Bake for about 50 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely before removing from pan.

Slice and serve !

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