A classic vanilla loaf cake, topped with a cinnamon sugar mixture. This loaf cake is tender and moist, but topped with a cinnamon sugar crust. It’s like cinnamon-sugar toast but made into a loaf cake!
You have had cinnamon sugar toast before, right?! You know…a simple piece of white bread, toasted, slathered with butter and then sprinkled with a cinnamon-sugar mixture. So simple, but such a yummy treat! I grew up having that as a snack, so I decided to turn those flavors into a loaf cake.
Cinnamon Sugar Loaf Cake
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/2 tablespoon vanilla extract
- 3 eggs, room temperature
- 1/2 cup (or one 5.3-ounce container) vanilla yogurt, room temperature
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- CINNAMON-SUGAR TOPPING:
- 1/4 cup light brown sugar, firmly packed
- 1/4 cup white sugar
- 3/4 teaspoon ground cinnamon
Instructions
Preheat oven to 350-degrees. Line a 9-inch x 5-inch loaf pan with parchment paper and spray with baking spray. Set aside.
In the bowl of a stand mixer, beat the butter on medium-high speed until creamy. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter and sugar and mix until combined. Add the eggs to the mixture one at at time, fully mixing in each egg before adding the next egg. Add the yogurt to the mixture and beat on medium-high speed until all ingredients are fully incorporated.
Change the mixer to low speed and slowly add the nutmeg, salt, flour, baking soda and baking powder to the wet ingredients. Mix on medium until ingredients are incorporated, but do not over mix.
Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are thoroughly mixed. Pour batter into prepared pan. In a small bowl stir together the brown sugar, white sugar and cinnamon for the topping. Evenly sprinkle the topping covering the entire cake. Gently press the mixture into the top of the cake batter.
Bake in 350-degree oven for 45-50 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Remove loaf cake from the oven and let set on the counter until cool. Remove loaf cake from loaf pan after 10-minutes and place on a wire rack to cool completely before cutting into slices.
Notes
Store cake at room temperature in an air tight container. Cake stays fresh for 4-5 days.
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