Cinnamon Swirl Crumble Loaf by @millsandbuns

1h8

8 servings

🧈

100 g

Butter

🍬

75 g

Caster sugar

🍬

280 g

Brown sugar

🥣

70 g

Yogurt

🍦

5 ml

Vanilla

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🪵

6.5 g + 2 tsp

Cinnamon powder

🥛

120 ml

Milk

  1. Preheat
    • butter

    Preheat the oven to 180°C / 350°F. Lightly grease and line the 8 x 4-inch loaf pan with baking paper.

  2. Whisk
    • butter
    • caster sugar
    • brown sugar

    Whisk 100 g butter, 75 g caster sugar, and 75 g brown sugar until the mixture is pale and fluffy.

  3. Stir
    • yogurt
    • vanilla bean paste
    • Butter

    Stir 70 g yogurt and 1 tsp vanilla bean paste into the butter mixture until fully combined.

  4. Sift
    • all-purpose flour
    • Cinnamon powder

    Sift the all-purpose flour, baking powder, baking soda, and 1/2 tsp ground cinnamon into a separate bowl.

  5. Add
    • all-purpose flour
    • Milk
    • Caster sugar

    Add the sifted dry ingredients and 120 ml milk alternately to the wet mixture. Fold gently until the batter is smooth and lump-free.

  6. Mix
    • brown sugar
    • ground cinnamon

    Mix the remaining 100 g brown sugar with 2 tsp ground cinnamon to make the cinnamon-sugar swirl filling.

  7. Spread
    • brown sugar
    • ground cinnamon

    Spread half of the cake batter in the prepared loaf pan. Sprinkle the cinnamon-sugar filling evenly over the batter.

  8. Layer
    • Cinnamon powder

    Cover the cinnamon layer with the remaining batter. Smooth the top gently with a rubber spatula.

  9. Bake

    Bake for 45 to 50 minutes at 180°C / 350°F. Check doneness by inserting a skewer into the center; it should come out clean.

  10. Cool

    Cool the loaf in the pan for 10 minutes, then remove it and cool before slicing.

Cinnamon Swirl Crumble Loaf by @millsandbuns

1h8

8 servings

🧈

100 g

Butter

🍬

75 g

Caster sugar

🍬

280 g

Brown sugar

🥣

70 g

Yogurt

🍦

5 ml

Vanilla

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🪵

6.5 g + 2 tsp

Cinnamon powder

🥛

120 ml

Milk

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F. Lightly grease and line the 8 x 4-inch loaf pan with baking paper.

    🧈butter
    🍳8 x 4-inch loaf pan

  2. Step 2/10

    Whisk 100 g butter, 75 g caster sugar, and 75 g brown sugar until the mixture is pale and fluffy.

    🧈butter
    🍬caster sugar
    🍬brown sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/10

    Stir 70 g yogurt and 1 tsp vanilla bean paste into the butter mixture until fully combined.

    🥣yogurt
    🍦vanilla bean paste
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/10

    Sift the all-purpose flour, baking powder, baking soda, and 1/2 tsp ground cinnamon into a separate bowl.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🪵ground cinnamon
    🥣mixing bowl
    🧺fine-mesh sieve
    🥄measuring spoons

  5. Step 5/10

    Add the sifted dry ingredients and 120 ml milk alternately to the wet mixture. Fold gently until the batter is smooth and lump-free.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🪵ground cinnamon
    🥛milk
    🥣mixing bowl
    🥄rubber spatula
    🥛measuring jug

  6. Step 6/10

    Mix the remaining 100 g brown sugar with 2 tsp ground cinnamon to make the cinnamon-sugar swirl filling.

    🍬brown sugar
    🪵ground cinnamon
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/10

    Spread half of the cake batter in the prepared loaf pan. Sprinkle the cinnamon-sugar filling evenly over the batter.

    🍬brown sugar
    🪵ground cinnamon
    🍳8 x 4-inch loaf pan
    🥄rubber spatula

  8. Step 8/10

    Cover the cinnamon layer with the remaining batter. Smooth the top gently with a rubber spatula.

    🍳8 x 4-inch loaf pan
    🥄rubber spatula

  9. Step 9/10

    Bake for 45 to 50 minutes at 180°C / 350°F. Check doneness by inserting a skewer into the center; it should come out clean.

    🍳8 x 4-inch loaf pan
    🍢skewer

  10. Step 10/10

    Cool the loaf in the pan for 10 minutes, then remove it and cool before slicing.

    🍳8 x 4-inch loaf pan

Composition

Ingredients

Types

Dairy, Sweetener, Leavening agent

Ingredients

Butter, Caster sugar, Brown sugar, Yogurt, Vanilla, Flour, Baking powder, Baking soda, Cinnamon powder, Milk

Notes

Vanilla (vanilla bean paste), Cinnamon powder (for the cinnamon swirl filling)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

357 kcal

Macro nutrients

Protein: 4.3g, Carbohydrates: 54.2g, Sugars: 34.8g, Fat: 14.8g, Saturated fat: 8.9g, Fiber: 1.3g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 1.3mg, Potassium: 109mg, Sodium: 160mg

Vitamins

Vitamin A: 202mcg, Vitamin B2: 0.14mg, Vitamin B12: 0.25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

48 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, fine-mesh sieve, 8 x 4-inch loaf pan, measuring spoons, measuring jug, skewer

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Breakfast, Brunch, Winter morning, Afternoon tea, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Moist, Tender, Crumbly, Slightly crisp

Flavors

Sweet, Buttery, Warm cinnamon, Caramelized, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled loaf in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring slices to room temperature or warm briefly before serving), freezer : 90 days (Wrap individual slices tightly in plastic wrap or baking paper,Place wrapped slices in a freezer-safe airtight bag or container,Thaw at room temperature before serving)