Introduction

Oh, hey there, baking buddy! Do you ever get that craving for something warm, comforting, and just plain delicious? You know, the kind of treat that smells like home and brings back all the best memories? Well, I’ve got just the thing for you today. We’re diving into making a Cinnamon Swirl Pound Cake Loaf, and let me tell you, it’s a game-changer. It’s so incredibly easy, you’ll wonder why you haven’t made it a million times already. Plus, the smell that fills your kitchen while it bakes? Pure magic!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this cake comes together quicker than you can say “mmm, cinnamon!”
Easy: No fancy techniques or complicated steps here. Even if you’re a beginner baker, you can totally nail this.
Giftable: Wrap this beauty up in some twine and a nice tag, and you’ve got an instant, heartfelt gift for anyone.
Crowd-pleasing: From kids to your pickiest aunt, everyone will adore this classic, comforting flavor combo.

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need to create this delightful loaf:

For the Loaf:

1/2 cup (113 g) salted butter, at room temperature (Make sure it’s soft like playdough!)
1 cup (190 g) white granulated sugar (For that perfect sweetness)
3 large eggs, at room temperature (Helps everything bind together beautifully)
2 teaspoons vanilla extract or vanilla bean paste (The soul of the cake!)
1 1/2 cups (180 g) all-purpose flour, spooned and leveled (Measure it right so your cake isn’t too dense!)
1/4 teaspoon salt (Balances out the sweetness)
1/4 teaspoon baking soda (Gives it a little lift)
1/4 teaspoon baking powder (More lift, yay!)
1/3 cup (75 ml) full-fat sour cream, at room temperature (This is our secret to an extra moist crumb!)

For the Cinnamon Swirl:

3 tablespoons brown sugar (For that classic caramel-y cinnamon flavor)
1 tablespoon cinnamon (Get ready for that amazing aroma!)
1 tablespoon milk (Just enough to make it spreadable)

For the Topping:

2 tablespoons brown sugar (A little crunch and sweetness on top)
1/4 teaspoon cinnamon (More of that cozy spice!)

How to Make It

Alright, let’s get our aprons on and start baking! It’s going to be so much fun.

Prep your oven and pan: First things first, preheat your oven to 350°F (175°C). Then, grab your loaf pan and give it a good grease and flour. This ensures your beautiful cake slides right out!
Cream the butter and sugar: In a large bowl, grab your electric mixer (or a whisk and some elbow grease!) and cream together the softened butter and granulated sugar. Beat it until it’s super light and fluffy – think pale and airy.
Add the eggs and vanilla: Now, crack in your eggs one at a time, making sure to beat well after each addition. This helps to emulsify the batter. Then, stir in that lovely vanilla extract.
Whisk the dry ingredients: In a separate bowl, whisk together your all-purpose flour, salt, baking soda, and baking powder. Giving them a good whisk ensures all the leavening agents are evenly distributed.
Combine wet and dry: Now for the magic! Gradually add the dry ingredients to your wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until it’s just combined. Be careful not to overmix – we want a tender cake!
Whip up the swirl: In a small bowl, mix together the brown sugar, cinnamon, and milk for the cinnamon swirl. Stir it until it forms a nice paste.
Layer the batter and swirl: Pour about half of your cake batter into the prepared loaf pan. Then, drizzle about half of that glorious cinnamon swirl mixture over the top. Grab a knife and gently swirl it through the batter.
Repeat and top: Add the rest of the batter on top of the first layer. Repeat the swirling process with the remaining cinnamon mixture. For that extra special touch, mix together the topping ingredients (brown sugar and cinnamon) and sprinkle them evenly over the top of the batter.
Bake to perfection: Pop that beautiful loaf into your preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Cool down: Let your cake cool in the pan for about 10 minutes. This allows it to firm up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience is key here for the best texture!

Substitutions & Additions

Feeling a little adventurous? You can totally customize this recipe to make it your own!

For the Swirl: If you don’t have brown sugar, you can use granulated sugar with a splash of molasses for a similar effect.
Spice it Up: Love warm spices? Add a pinch of nutmeg, cardamom, or even a tiny bit of ground cloves to your cinnamon swirl mixture for an extra layer of flavor.
Nutty Goodness: Fold in about 1/2 cup of chopped pecans or walnuts into the batter for a delightful crunch.
Glaze It: Once the cake is completely cool, you can whip up a simple glaze with powdered sugar and a splash of milk or lemon juice and drizzle it over the top.

Tips for Success

A few little tips can make all the difference between a good cake and a great cake!

Room Temperature is Key: Make sure your butter, eggs, and sour cream are all at room temperature. This helps them incorporate smoothly into the batter, leading to a lighter, more even texture.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tougher cake. Mix just until everything is combined.
Check for Doneness: Ovens can vary, so the toothpick test is your best friend. If the toothpick comes out with wet batter, bake for a few more minutes and test again.
Prep Ahead: You can measure out all your dry ingredients the night before and store them in an airtight container. Just give them a quick whisk before adding them to the batter.

How to Store It

Once your masterpiece has cooled, you’ll want to keep it fresh and delicious!

Store your Cinnamon Swirl Pound Cake Loaf in an airtight container or wrap it tightly in plastic wrap at room temperature. It should stay wonderfully moist and tasty for about 3-4 days. If you live in a very warm climate, you might consider refrigerating it, but it can dry out a bit. For longer storage, you can slice and freeze it, wrapping each slice individually in plastic wrap and then placing them in a freezer bag. Thaw at room temperature or gently warm in the microwave.

FAQs

Q: Can I use a different type of flour?

A: While all-purpose flour works best for this recipe, you could experiment with a gluten-free all-purpose blend. You might need to adjust the liquid slightly.

Q: My swirl didn’t look very swirly. What did I do wrong?

A: Don’t worry! The swirl is more about the flavor infusion than perfect artistry. Make sure your swirl mixture isn’t too thin or too thick. A slightly thicker paste helps it stay in place.

Q: Can I make this in muffin tins?

A: Absolutely! You can fill muffin liners about two-thirds full and bake for about 18-22 minutes, or until a toothpick comes out clean. You might want to adjust the swirl and topping distribution for individual portions.

Happy Baking, friends! I hope you absolutely adore this Cinnamon Swirl Pound Cake Loaf as much as I do. It’s truly a slice of comfort!

Cinnamon Swirl Pound Cake Loaf

A warm, comforting, and delicious cinnamon swirl pound cake loaf that is easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Servings 10 slices

Equipment

Electric mixer
Loaf pan
Wire rack
Small bowl
Large bowl
toothpick

Ingredients

For the Loaf

0.5 cup salted butter at room temperature
1 cup white granulated sugar
3 large eggs at room temperature
2 teaspoons vanilla extract or vanilla bean paste
1.5 cups all-purpose flour spooned and leveled
0.25 teaspoon salt
0.25 teaspoon baking soda
0.25 teaspoon baking powder
0.33 cup full-fat sour cream at room temperature

For the Cinnamon Swirl

3 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon milk

For the Topping

2 tablespoons brown sugar
0.25 teaspoon cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
0.5 cup salted butter
Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
0.5 cup salted butter
In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
0.5 cup salted butter
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with dry ingredients. Mix until just combined. Do not overmix.
0.5 cup salted butter
In a small bowl, mix brown sugar, cinnamon, and milk for the swirl until a paste forms.
0.5 cup salted butter
Pour half the batter into the prepared pan, drizzle with half the swirl mixture, and swirl gently with a knife.
0.5 cup salted butter
Add the remaining batter, repeat the swirling with the rest of the swirl mixture, and sprinkle the topping mixture (brown sugar and cinnamon) over the top.
0.5 cup salted butter
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Room temperature ingredients are key for a lighter, more even texture. Avoid overmixing the batter to prevent a tougher cake. Store in an airtight container at room temperature for 3-4 days.