Cinnamon Swirl Cake

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Fall is right around the corner! As the weather gets cooler, I start craving all of the warming autumnal flavors. My favorite spice this time of year has to be cinnamon. Warm, sweet, slightly spicy cinnamon turns any baked good into the most comforting and delicious version of itself. This cinnamon swirl cake combines all of the flavor of a cinnamon roll with a soft and fluffy cake. The caramelized, sugary crunch that tops the cake is the perfect finishing touch, and the overall result is pure magic!

Step by step instructions:

Preheat your oven to 325°F. 

Whisk together the flour, salt, baking powder, baking soda, and sugar in a large bowl. 

In a medium bowl, whisk the eggs, buttermilk, vanilla, and oil until well combined.

Pour the wet ingredients into the dry ingredients and whisk again until smooth.  

Combine the brown sugar and cinnamon in a small bowl and set aside. 

Transfer half of the batter into a greased loaf pan and top with half of the cinnamon sugar. 

Use a toothpick to swirl the cinnamon sugar through the batter. 

Top with the other half of the batter, followed by the rest of the cinnamon sugar. 

Swirl the toothpick through the batter again before topping with the turbinado sugar. 

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 

Allow to cool in the pan for 20-30 minutes before transferring to a wire rack to cool completely. 

cinnamon swirl cake
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Cinnamon Swirl Cake

Prep Time15 minutes
Cook Time55 minutes
Course: Breakfast
Servings: 1 loaf

Ingredients

  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup sugar
  • ¾ cup buttermilk
  • ½ cup oil
  • 2 eggs
  • 2 tsp vanilla

Cinnamon swirl

  • 3 tbsp brown sugar
  • 1 tbsp cinnamon

Sugar topping

  • 2-3 tbsp turbinado sugar

Instructions

  • Preheat your oven to 325°F.
  • Whisk together the flour, salt, baking powder, baking soda, and sugar in a large bowl.
  • In a medium bowl, whisk the eggs, buttermilk, vanilla, and oil until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk again until smooth.
  • Combine the brown sugar and cinnamon in a small bowl and set aside.
  • Transfer half of the batter into a greased loaf pan and top with half of the cinnamon sugar.
  • Use a toothpick to swirl the cinnamon sugar through the batter.
  • Top with the other half of the batter, followed by the rest of the cinnamon sugar.
  • Swirl the toothpick through the batter again before topping with the turbinado sugar.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 20-30 minutes before transferring to a wire rack to cool completely.