Also I don't actually mind weighing ingredients but I kind of suck at it. Oh... 60? Ok 63 is close... 50? 58 oops... poured too much oil in there - it'll be fine.. I mean it was... but maybe I should be better at that... maybe.
Cinnamon Loaf Cake
STREUSEL
60 g all-purpose flour
50 g dark brown sugar
½ teaspoon cinnamon
40 g butter room temperature
CINNAMON SWIRL LOAF CAKE
270 g all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
100 g butter room temperature
200 g granulated sugar
2 eggs room temperature
200 g sour cream 14-18% room temperature
30 g vegetable oil e.g. canola oil or avocado oil
1 ¼ teaspoon vanilla extract
1 ¼ tablespoon ground cinnamon
CREAM CHEESE GLAZE
50 g cream cheese
1 teaspoon vanilla extract
35 g powdered sugar
3-4 teaspoon milk
STREUSEL
Add all-purpose flour, dark brown sugar, cinnamon and butter to a bowl and mix it together, using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
60 g all-purpose flour,50 g dark brown sugar,½ teaspoon cinnamon,40 g butter
CINNAMON SWIRL LOAF CAKE
Preheat the oven at 350ºF conventional oven and grease a loaf pan lined with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
Add the granulated sugar and butter to the bowl of a stand mixer, with the paddle attachment, or in a large bowl using a hand mixer, and mix it together on high speed for 3 minutes.
Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.
Continue by adding ½ of the flour mixture on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.
Add ½ of the batter into a separate bowl and add the cinnamon. Gently fold it together with a rubber spatula until combined.
Alternate by adding a bit of each of the two batters into the prepared pan and with a butter knife swirl the two batters together. Then add the streusel on top.
Bake it for 60-65 minutes or until the cake tester comes out clean. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
In a mixing bowl, add all of the ingredients and mix it together until smooth. Add the glaze over the loaf when ready to serve. If you add the cream cheese glaze long before serving the streusel will become softer.
Add all-purpose flour, dark brown sugar, cinnamon and butter to a bowl and mix it together, using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
60 g all-purpose flour,50 g dark brown sugar,½ teaspoon cinnamon,40 g butter
CINNAMON SWIRL LOAF CAKE
Preheat the oven at 350ºF conventional oven and grease a loaf pan lined with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
Add the granulated sugar and butter to the bowl of a stand mixer, with the paddle attachment, or in a large bowl using a hand mixer, and mix it together on high speed for 3 minutes.
Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.
Continue by adding ½ of the flour mixture on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.
Add ½ of the batter into a separate bowl and add the cinnamon. Gently fold it together with a rubber spatula until combined.
Alternate by adding a bit of each of the two batters into the prepared pan and with a butter knife swirl the two batters together. Then add the streusel on top.
Bake it for 60-65 minutes or until the cake tester comes out clean. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
In a mixing bowl, add all of the ingredients and mix it together until smooth. Add the glaze over the loaf when ready to serve. If you add the cream cheese glaze long before serving the streusel will become softer.
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