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.
Ingredients
For the cake
- 225 g margarine (or unsalted butter)
- 200 g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 250 g plain flour
- 1½ tsp baking powder
- 120 g fat free yogurt
For the cinnamon sugar
- 50 g caster sugar
- 1½ tbsp ground cinnamon
For the vanilla icing
- 75 g icing sugar
- 2 tsp vanilla extract
- 2 tsp water
Instructions
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Preheat your oven to 160°C (fan assisted, 180°C non fan assisted)
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Line a 2lb loaf tin and set aside
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Cream together 225g margarine and 200g caster sugar until light and fluffy
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Add 3 eggs and 1 tsp vanilla extract and mix until combined
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Add 250g plain flour and 1½ tsp baking powder and mix until just combined
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Add 120g fat free yogurt and mix again
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In a bowl, mix together 50g caster sugar and 1½ tbsp ground cinnamon
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Tip half of the cake mix into the cake tin and smooth out
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Scatter over half of the cinnamon sugar mix
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Swirl a knife or skewer through the cake batter
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Spoon over the rest of the cake better and smooth out
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Scatter the remaining cinnamon sugar over the top of the cake and repeat the swirling process
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Bake for 55-60 minutes until a cocktail stick comes out clean
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Leave the cake to cool for 20-30 mins before carefully turning out onto a wire rack to cool completely
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Once the cake is completely cool, make the icing by mixing 75g icing sugar and 2 tsp vanilla extract in a bowl. Add up to 2 tsp of water to get a consistency that will drizzle but isn't too runny
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Drizzle the icing across the cake
Recipe Notes
Nutritional information is given as a guide only and may vary.