This tasty quick bread is perfect for anyone who wants to get into the Fall spirit. And because I know that not everyone is a pumpkin fan like me, I decided to just use cinnamon to give the magical touch to this wonderful loaf.
The loaf batter is a vanilla flavor one, but it has a thick cinnamon sugar mixture in between and on top, which gives a nice flavor to the whole cake.
If you would like to watch the video of how I made this recipe, visit me on Instagram @pastry_tales
Let’s start baking!
Yield one loaf cake pan
Ingredients
For the cake
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg at room temperature
3/4 cup white granulated sugar
1/3 cup vegetable oil
1/3 cup sour cream or Greek yogurt (plain) at room temperature
11 tablespoons milk (I used lactose free 2%) at room temperature
1 and 1/2 teaspoons vanilla extract
For the cinnamon sugar mixture
1/2 cup white granulated sugar
1 tablespoon ground cinnamon
Directions
1.- Preheat oven to 350 F. Grease your pan with butter (bottom and sides). Set aside.
2.- In a bowl, mix all your dry ingredients. Flour, baking soda and salt.
3.- In another bowl, whisk sugar and the egg. Then, add oil, yogurt, milk and vanilla extract. Mix until everything is well combined.
4.- In a small bowl mix the 1/2 cup of granulated sugar + 1 tablespoon ground cinnamon. From this mixture set aside 2 tablespoons.
5.- Pour half of the batter into your prepared pan. Then, add the cinnamon sugar mixture evenly on top. Do not use the 2 tablespoons you set aside.
6.-Pour the other half of the batter on top of the cinnamon sugar mixture BUT be very gentle because it might stick to the mixture, use a small spoon to spread the batter on top.
7.- Sprinkle the 2 tablespoons of cinnamon sugar mixture on top.
8.- Bake for 50-60 minutes or until a toothpick is inserted comes out clean. If you notice that the top of your loaf is getting too dark, grab a piece of foil and cover the top slightly and keep baking until it bakes completely.
9.- Let it cool completely and enjoy!
