Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs lightly and add the milk, melted butter, and vanilla extract; stir until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Grease a 9x5-inch loaf pan or line it with parchment paper, then pour half of the batter into the pan and spread evenly.
- Prepare the cinnamon swirl mixture by mixing brown sugar, cinnamon, and melted butter until it resembles wet sand, then sprinkle it over the batter.
- Pour the remaining batter over the cinnamon mixture and gently spread without mixing the layers.
- Swirl through the batter with a butter knife or toothpick in gentle figure-eight motions to create a marbled effect.
- Bake in a preheated oven at 180°C (350°F) for 40–45 minutes or until golden brown and a toothpick inserted comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1mg
Notes
For a nuttier flavor, you can use whole wheat flour for half the amount of all-purpose flour. To make this recipe dairy-free, substitute regular milk with almond or oat milk and use vegetable oil in place of butter. Keep the cake fresh by storing it wrapped in plastic wrap or an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cake can be frozen for up to 3 months. Thaw at room temperature for the best taste. Enjoy with a warm slice and a pat of butter for added richness!
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