Cinnamon Swirl Loaf Cake with Vanilla Icing

Looking for all of the flavours from a cinnamon roll but without the proving and extra effort; then this Cinnamon Swirl Loaf Cake with Vanilla Icing is for you! This cake is a cinnamon lover’s dream that is perfect enjoyed with a hot drink at any time of day.

A cosy and comforting cinnamon swirl cake with vanilla icing

I absolutely love cinnamon. I find it such a comforting and warming spice that is perfect in so many bakes.

One of the greatest bakes for me is a cinnamon roll but I don’t make them very often for two main reasons. I can’t be trusted around them and they take a while to make with the different proving stages.

I think this Cinnamon Swirl Loaf Cake with Vanilla Icing is a fantastic option to get a cinnamon hit without the extra faff.

Although cinnamon is often a flavour associated with Autumn, I think this cake is far too delicious to be restricted to one season and should be made year round!

How strong do you like your cinnamon?

I might be the only person that categorises cinnamon like this, but I think of two categories – standard cinnamon and American levels of cinnamon.

I think the American use of cinnamon is very generous and I am here for it. Personally, I love a punch of cinnamon. However I know that isn’t for everyone. For example my Mum prefers cinnamon to be a lot more subtle.

The recipe below has American levels of cinnamon meaning it is wonderfully punchy. If you would prefer a slightly more subtle but delicious amount of cinnamon, reduce the amount in the recipe to 1 rounded tablespoon.

The perfect vanilla glaze

The vanilla glaze in this recipe is so incredibly simple to make but really elevates this cake. The icing is one of the best bits on a cinnamon roll so it is essential on this cake!

You’re looking for the glaze to be runny enough so you can drizzle it over the cake, but not too thin so it disappears into the cake.

The trick to achieving this is to add the milk and water a little at a time and thoroughly mixing before deciding whether you need to add more.

why use yogurt in this cake?

I love using yogurt in cake recipes. It gives the cake a more dense texture but also provides a great flavour and moistness.

It doesn’t really matter which yogurt you use as long as it is plain. You’re not looking for any coconut or strawberry flavours here!

I usually use low fat natural yogurt just because the reduced fat doesn’t impact the finished cake like it can in other recipes. Greek yogurt will also work really well in this cake.

which to use – Margarine or butter?

You can use either margarine or butter to make this Cinnamon Swirl Loaf Cake. Both will work just as well so it is down to personal preference.

I tend to use margarine because you can use it straight from the fridge as it is quite soft. If you do prefer to use butter, you really do need to make sure it is softened before starting to make the cake. When it is softened, it mixes so much easier and faster with the sugar.

If the butter is still a bit cold, it will take a lot longer to cream with the sugar and you could end up with lumps of butter.

Can I use a different tin?

If you don’t want to use a 2lb/900g loaf tin you can use different tins.

A really nice idea would be to make two mini loaves in 1lb/450g loaf tins. These would make lovely gifts for people.

You could also use an eight inch round cake tin instead. That would work just as well.

The 1lb cake tins and the eight inch tin would cook quicker than the recipe states below so check it after 20-25 minutes.

How many people will this cinnamon swirl cake serve?

I typically say that loaf cakes can be cut into twelve slices. But that does very much depend on who is eating the cake and their appetite!

I must admit, I cut myself a larger than usual slice of this cake because it is just so delicious!

How long will this cinnamon swirl loaf cake keep for?

Store the cake in an airtight container for up to four days. If you’ve still got some left after this you can pop it in the microwave for up to 20 seconds to freshen it up again.

If you want the cake to keep for longer you can wrap it thoroughly once it is cooled and freeze for up to one month. I would recommend freezing without the icing.

other recipes you might like

• Easy Monkey Bread
• Cinnamon Cookies
• Carrot Cake with Cream Cheese Frosting
• Spiced Pumpkin Layer Cake with Cream Cheese Frosting
• Apple & Sultana Teacakes
• Cinnamon French Toast with Apple

Pin for later