Cinnamon Swirl Crumble Loaf
Cinnamon Swirl Crumble Loaf
Ingredients
For the Loaf
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, 1/2 teaspoon ground cinnamon, and salt for the loaf. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
⏱️ 4 min
- 4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract until just combined.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Stir in the milk until a smooth batter forms.
⏱️ 3 min
- 6
In a small bowl, combine the light brown sugar and 1 tablespoon ground cinnamon for the swirl. Mix well.
⏱️ 1 min
- 7
In another small bowl, prepare the crumble topping. Whisk together the flour, light brown sugar, granulated sugar, and 1/2 teaspoon ground cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 8
Spoon half of the cake batter into the prepared loaf pan and spread it evenly.
⏱️ 1 min
- 9
Generously sprinkle the cinnamon swirl mixture over the batter. Gently press it down with the back of a spoon.
⏱️ 1 min
- 10
Carefully spoon the remaining cake batter over the cinnamon swirl layer, spreading it gently to cover.
⏱️ 2 min
- 11
Evenly sprinkle the crumble topping over the top of the loaf.
⏱️ 1 min
- 12
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 350
- 13
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Swirl Crumble Loaf
For the Loaf
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, 1/2 teaspoon ground cinnamon, and salt for the loaf. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
⏱️ 4 min - 4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract until just combined.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Stir in the milk until a smooth batter forms.
⏱️ 3 min - 6
In a small bowl, combine the light brown sugar and 1 tablespoon ground cinnamon for the swirl. Mix well.
⏱️ 1 min - 7
In another small bowl, prepare the crumble topping. Whisk together the flour, light brown sugar, granulated sugar, and 1/2 teaspoon ground cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 8
Spoon half of the cake batter into the prepared loaf pan and spread it evenly.
⏱️ 1 min - 9
Generously sprinkle the cinnamon swirl mixture over the batter. Gently press it down with the back of a spoon.
⏱️ 1 min - 10
Carefully spoon the remaining cake batter over the cinnamon swirl layer, spreading it gently to cover.
⏱️ 2 min - 11
Evenly sprinkle the crumble topping over the top of the loaf.
⏱️ 1 min - 12
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 350 - 13
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 15 min