Cinnamon marble loaf cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Cinnamon marble loaf cake
A cut-and-come-again cake that is perfect with a pot of steaming coffee
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
344Kcal
Fat
16gr
Saturates
9gr
Carbs
45gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 125g very soft butter
- 200g caster sugar
- 3 large eggs
- 225g self-raising flour
- 2 tsp vanilla extract or paste
- 150ml soured cream
- ½ tsp fine sea salt
- ½ tsp bicarbonate of soda
- 75g light brown sugar
- 2 tbsp ground cinnamon (this amount is essential for flavour)
Step by step
Get ahead
Keeps for up to 5 days in an airtight container, or can be frozen
- Grease and line a 900g loaf tin (about 10 x 20cm base measurement). Preheat the oven to 170°C, fan 150°C, gas 3.
- Put the butter and caster sugar in a large mixing bowl and beat until soft and creamy. Add the eggs, one at a time, adding a spoonful of flour with each one. Mix in the vanilla and soured cream, then sift in the rest of the flour, the salt and bicarbonate of soda and fold in.
- Mix the brown sugar and cinnamon together; set aside 2 tablespoons for the topping. Add 250g of the cake batter to the rest of the cinnamon sugar and combine to make the darker cake batter. Spread about a third of the lighter cake batter in the base of the loaf tin, then add alternate spoonfuls of the light and dark batters. Finish with a top layer of light batter and use the handle of a spoon to gently swirl and marble the mixtures together.
- Scatter with the reserved cinnamon sugar then bake in the oven for 50-60 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turn out and cool on a wire rack.
Tip
Make it gluten free
Use GF flour, adding ½ tsp xanthan gum with the dry ingredients.
Use GF flour, adding ½ tsp xanthan gum with the dry ingredients.
