Vanilla loaf cake, flavored with maple extract and ground cinnamon, with a middle layer of maple cinnamon granola and brown sugar and then topped off with even more maple cinnamon granola! Your classic vanilla loaf cake kicked up 10,000 notches!
It has been too long since I have made a loaf cake! So when I received a package of several varieties of granola from My Favorite Indulgence, I knew instantly that I was going to use the Maple Cinnamon Granola in a loaf cake. Mmmmm. Yes. You know what is so awesome about the granola that My Favorite Indulgence sells?? They have nut free varieties too! And in so many amazing flavor varieties. I can’t wait to come up with more recipes using their granola.
So I got the hook up at the firehouse. Farm fresh eggs from one of the firefighters! I am beyond excited! And the guys were excited that they were giving me eggs, because they knew I would be back with something yummy for them in return. So yeah….they got this loaf cake.
Here’s the middle layer:
And the loaf cake all topped and ready to be baked:
Vanilla Maple Granola Loaf CakePrint Recipe
- LOAF BATTER:
- 1/2 cup unsalted butter, room temperature
- 1-1/4 cups white granulated sugar
- 2 eggs, room temperature
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk (I used unsweetened vanilla almond milk), room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- MIDDLE LAYER:
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 cup My Favorite Indulgence Maple Cinnamon Granola
- 2 cups My Favorite Indulgence Maple Cinnamon Granola
Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper and spray the bottom and sides with baking spray. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the maple extract, vanilla extract, cinnamon and nutmeg to the batter and mix until combined.
Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the milk to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer.
PREPARE MIDDLE LAYER: In a small bowl, stir together the brown sugar and cinnamon and then stir in the granola to the sugar.
ASSEMBLE LOAF CAKE: Pour approximately 1/3 of the batter into the prepared pan in an even layer. Add the middle granola-sugar layer, gently pushing the mixture into the batter. Top the granola with the remaining batter, evenly. Sprinkle two cups of granola over the top of the cake, gently pressing the granola into the batter.
Bake cake in 350-degree oven for 55-60 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Let cake set in the pan for 5-minutes before using the parchment paper to lift the cake out of the pan, and place the cake on a wire rack to cool complete.
Once completely cool, cut into desired sized slices.
Store loaf cake at room temperature in an airtight container. Cake will stay fresh for 3-4 days.
Want a slice? Hell yeah!!
See that middle layer there?! Mmmm hmm!
The boys at the firehouse demolished this cake within hours of me dropping it off to them! Nothing better than a slice of cake after a late night call 🙂 And the granola stayed super nice and crunchy, just like awesome granola should!
So what’s your favorite loaf cake?? Do you like granola? What’s your go-to late night snack??
I used an entire 10-ounce package of My Favorite Indulgence Maple Cinnamon Granola in this loaf cake! Click HERE to buy!