Cinnamon Roll Loaf Cake
This Cinnamon Roll Loaf Cake has a soft vanilla cake base with a cinnamon sugar filling and topping. Then it's drizzled with a simple icing!
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- Mixing bowls
- silicone spatula
- loaf pan
- mixing spoon or fork
Ingredients
For the cake
- 1¾ cup all-purpose flour
- 1 teaspoon Clabber Girl Baking Powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Butter-Flavored CriscoⓇ All-Vegetable Shortening
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the cinnamon filling
- ½ cup brown sugar
- 2 tablespoons Spice Islands Organic Ground Cinnamon
For the icing
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
Instructions
To make the cake
- Preheat the oven to 350 degrees and thoroughly grease a 9-inch x 5-inch loaf pan.
- To make the cake, in a medium bowl sift together the dry ingredients (flour, baking powder, baking soda and salt).
- In a separate bowl, using a hand or stand mixer, beat the shortening and sugar until fluffy (for 1-2 minutes).
- Add the eggs, vanilla extract and sour cream into the shortening and sugar mixture and mix until combined. Scrape down the bowl once complete.
- Add the dry ingredients to the wet ingredients in two parts, mixing well between each addition. Scrape down the bowl once complete. Set the bowl aside.
- To make the cinnamon filling, mix the brown sugar and cinnamon in a small bowl using a fork.
- Spread half of the batter throughout the greased loaf pan.
- Spread about ¾ of the cinnamon sugar filling over the batter.
- Spread the remaining batter over the filling, covering the cinnamon sugar filling completely with batter.
- Sprinkle the remaining cinnamon sugar filling over the top, then bake for 50-60 minutes, or until a toothpick comes out clean. Allow the loaf to cool for at least 30 minutes before removing it from the pan and adding the icing.
To make the icing
- Combine the powdered sugar, vanilla extract and 1 tablespoon of cream or milk in a small or medium-sized bowl. Add more cream/milk if needed until the mixture is drizzle-able.
- Once the loaf has cooled for at least 30 minutes, drizzle the icing over the top.